Day 7- Chocolate Tartlets

Chocolate Sucree
Bread Flour 5.6oz
Powdered Sugar 2.3oz
Baking Powder 1/4 tsp
Butter 3.5oz
Egg 1.8oz
Almond Flour 1oz
Vanilla Bean 1/4
Cocoa Powder .7oz

Sanding

Chocolate Tart
Heavy Cream 2.2oz
Milk 2.2oz
Bittersweet Chocolate 2.9oz
Eggs .73oz
Heat Cream and Milk in a sauce pan
Put in chocolate and melt
Temper eggs
Pipe in molds and bake at 325 for 5 -7 min
Creameux
Cream 9 1/2oz
Gelatin 1/6oz
Yolks 2 1/4oz
Dark Chocolate 4 1/8oz
Sugar 2 1/4oz

Make cream anglais (180 degrees)
Pour hot anglais over chocolate and bloomed gelatin
Pipe into molds- no need to bake

Chocolate Tarts covered in ganash