Shortcrust Bread with Chantilly Cream and Chocolate Ganache

Preparation

For the shortcrust pastry:

1. Combine the flour and cocoa powder, and then add the softened butter to the mixture.
2. Add the eggs and vanilla, and then refrigerate the dough for about one hour.
3. Line a 24 cm square baking tin with the dough, and let it rest in the freezer for 30 minutes.
4. Bake at 180°C for 20 minutes.

For the custard cream:

1. Split the vanilla bean lengthwise and scrape the seeds with the knife. Pour the milk into a saucepan with the vanilla bean and seeds, then bring it to a gentle boil on low heat.
2. In a thick-bottomed pan, whisk the egg yolks with sugar, add the flour, and mix until the mixture is light and frothy.
3. Once the milk reaches the first boil, slowly pour it through a strainer into the egg mixture in two parts — first a small amount to temper the eggs, then the rest. Stir well and return to the heat.
4. Cook the cream, stirring constantly to prevent lumps. Once the cream thickens, lower the heat and continue stirring until smooth and creamy (this will take just a few minutes).
5. Whip the fresh cream. Once the custard cream has cooled, add 200 ml of whipped cream.
6. Add the remaining 100 ml to the pre-blended Babbi Biscokrok Cream to make the chocolate ganache.

For assembling the dessert:

1. Spread a thin layer of cherry jam on the bottom of the shortcrust pastry.
2. Add the chilled chantilly cream.
3. Finally, use a piping bag to garnish the pastry with chocolate ganache as desired.