Mini Chocolate Pies

Posted by: AUI

Active Time

0 Hour
15 Minutes

Total Time

0 Hour
40 Minutes

Assembly

21.2 oz Chocolate Pot de Creme Tarts 600 g Chocolate Pot de Creme Tarts

28.3 oz Vanilla Chantilly Cream 803 g Vanilla Chantilly Cream

Freeze Dried Violet Blossoms, 10g as Needed Freeze Dried Violet Blossoms, 10g as Needed (672076) (672076) Qty: 1

Using a star tip, pipe a rosette of Vanilla Chantilly Cream on top of the Chocolate Pot de Crème Tartlets. Garnish as desired.

3.5 oz Pot De Crème Au Chocolat (1 Box: 6 Bags) 100 g Pot De Crème Au Chocolat (1 Box: 6 Bags) (504109) (504109) Qty: 1

17.6 oz Heavy cream 500 g Heavy cream

MINI FILIGRANO CHOCOLATE RD 3.8CM, 200pcs as Needed MINI FILIGRANO CHOCOLATE RD 3.8CM, 200pcs as Needed (009111) (009111) Qty: 1

Combine the pot de crème mix and cold heavy cream in a saucepan. Bring to a boil for at least 1 minute, stirring constantly. Fill the tartlets with the pot de crème mixture and refrigerate the tarts for 10 minutes or until set.

0.5 oz Pure Tahitian Vanilla Bean Extract 14 g Pure Tahitian Vanilla Bean Extract (596103) (596103) Qty: 1

21.5 oz Heavy cream 608 g Heavy cream

7.2 oz Granulated sugar 203 g Granulated sugar

Combine the ingredients in the bowl of a stand mixer fitted with a whisk attachment. Whip until medium peaks form.