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Coffee tartelette



Required recipes



Equipment



 

Day 1


Vanilla ganache


150g Heavy cream

30g White chocolate

1g Gelatine sheet (platinum, 1 sheet = 1.74g)

1 Vanilla pod


  • Rehydrate the gelatine sheet in cold water for 5-10 minutes.

  • Scrape the seeds from the vanilla pod and add to the heavy cream together with the pod.

  • Bring to simmer and remove from the heat. Then let it rest for 5 minutes and pass through a sieve on the white chocolate and rehydrated gelatine. This process will allow to only keep the seeds, removing the vanilla pod together with eventual fibers from it.

  • Mix by using a hand blender.

  • Pour into the top mold and freezer overnight.


 

Day 2


Chocolate tuile


60g egg white

25g flour

10g butter

50g icing sugar

40g vegetable oil (e.g. sunflower oil)

25g cocoa powder


  • Blend all the ingredients. you can use a blender or even do that by hand with a spatula. In the second case you should melt the butter before incorporating.

  • Spread on your favourite mold. There's no limit to the creativity here.

  • Bake at 160 degrees for around 20 mins. Remove the decorations from the mold when they are still hot. This will minimize the risk that they will break.


Note that you can keep the decorations in a sealed container for a few days. It's extremely important that the container is sealed to avoid the humidity to affect the crispiness.


Assembly


  • Pipe the coffee crémeux on the bottom of the tart shell

  • Place a marquise disc on top of the crémeux. If you want some extra flavour you can pour some coffee on the marquise.

  • Pipe additional crémeux to fill the shell.

  • Remove the vanilla ganache from the mold and place it on top of the tart.

  • Let it rest in the fridge at least 2 hours before serving.

  • Place a chocolate tuile on top (optional).

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