Chocolate cake with butter cream
2020-08-13 / test@t
Raspberry tartlet
A magical dessert on the eve of summer: the bright sourness of raspberries combined with the noble Earl Gray tea.
Ingredients
- for shortcrust pastry: almond flour 15 g
- flour 130 g
- salt 1.5 g
- icing sugar 50 g
- cold butter 75 g
- egg 30 g
- for raspberry coolie: raspberry puree 140 g
- sugar 35 g
- pectin 2.5 g
- citric acid 2 g
- for raspberry ganache: raspberry puree 100 g
- white chocolate 100 g
- glucose 15 g
- cream 100 g
- for mousse: milk 110 g
- Earl Gray tea 15 g
- gelatin 6 g
- white chocolate 170 g
- lime puree 30 g
- cream 235 g
- for shortcrust pastry Pate Sable: almond flour 15 g
- flour 85 g
- icing sugar 20 g
- salt 1 g
- baking powder 2 g
- butter 70 g
- yolk 15 g
STEP-BY-STEP COOKING RECIPE
Step 1
Let's start by making the dough for the tartlet. All dry ingredients (almond flour 15 g, flour 130 g, salt 1.5 g, powdered sugar 50 g) are mixed with cold butter 75 g until they become sand. Add 30g egg and knead quickly. Roll out the dough and put it in the refrigerator for 3-5 hours. Next, form the tartlets, bake for 15-17 minutes at 160 ° C.
Step 2
Prepare raspberry ganache in advance: from raspberry puree 100 g, chocolate 100 g and glucose 15 g we make ganache, add cold cream 100 g and put it in the refrigerator for 6-8 hours. Whisk before use.
Step 3
Prepare the raspberry coolie: slightly warm raspberry puree 140 g and stir in sugar 35 g with pectin 2.5 g. Boil the puree, add citric acid 2 g, cool.
Step 4
Mousse preparation. Milk 110 g with Earl Gray tea. Heat and dissolve the gelatinous mass in milk, pour 170 g onto the chocolate and punch with a blender, then add 30 g lime puree and punch with a blender, whip the cream 235 g and mix gently. Fill the hemisphere with mousse and freeze.
Step 5
Prepare a delicate shortcrust pastry Pate Sable: dry ingredients (almond flour 15 g, flour, baking powder 2 g, powdered sugar 20 g, salt 1 g) add 70 g to the butter and stir until sandy, add 15 g yolk. Roll out, refrigerate for 3-5 hours and bake at 170 ° C for 20-25 minutes.
Step 6
Putting together the dessert: plant the raspberry coolie at the bottom of the tartlet, fill with raspberry ganache to the top. We take out the hemispheres from the mold, cover with a mirror glaze (optional) and place them on a tartlet. Decorate the junction of the sphere and the tartlet with Pate Sable crumbs.
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