Tartelette True Cassis

artisans-and-chefs manufacturing

artisans-and-chefs

Part 1: Brittany Shortbread

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84g Almond Powder
204g Confectioners' Sugar
409g Flour T45
96g deZaan True Gold Cocoa Powder
23g Baking Powder
5g Salt ‘Fleur de sel’
283g Margarine (vegan)
96g Water

Methode

Mix all the dry ingredients with margarine in a mixing machine with a paddle attachment. Mix to a sandy-like texture.
Once no lumps are present, add water and mix to form a dough.
Roll out between 2 sheets of parchment paper to 7 mm thick.
Refrigerate for 1 hour before cutting 7 cm diameter discs.
Place the 7 cm rings on a perforated silicon mat.
Bake at 150°C/300°F for 30 minutes.
Leave to cool.

Part 2: True Gold Cream

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408g Water
8g Pectin X58
1g Calcium Lactate
84g Granulated Sugar
36g deZaan True Gold Cocoa Powder
60g deZaan Stellar Cocoa Butter Drops
2g Salt ‘Fleur de sel’

Methode

Heat the water to 50°C/122°F.
Add pectin with calcium lactate, sugar, and cocoa powder.
Blend them before cooking to 85°C/185°F.
Pour onto the cocoa butter and salt.
Emulsify with an immersion blender.
Leave to slightly set before proceeding with the assembly.

Part 3: Black Currant Mousse

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511g Black Currant Puree
5g Baking Soda
12g Pectin NH
32g Granulated Sugar (1)
48g Coconut Oil
122g Water
2g Tartaric Acid Solution (50/50)
4g Pea Protein Isolate
0.8g Xanthan Gum
64g Granulated Sugar (2)

Methode

Heat the puree and baking soda to 50°C/122°F.
Add pectin with sugar (1). Blend and cook to 85°C/185°F.
Pour on the coconut oil and cool to 35°C/95°F.
Combine water, acid solution, protein, and xanthan gum with sugar (2) to create a creamy meringue.
Gradually fold the pectin fruit base into the meringue.
Refer to the assembly section below for further instructions.

Part 4: Dark Chocolate Enrobing

Zutaten

600g Couverture 70%
200g deZaan Stellar Cocoa Butter Drops
200g Grapeseed Oil

Methode

Melt all the ingredients to 45°C/113°F.
Blend before use.
Refer to the assembly section below for further instructions.

Part 5: Assembly

Methode

Cover the 7 cm rings with a cling film to prevent cream from leaking from the edges.
Melt the enrobing and completely brush the surface of the shortbread to form a waterproof layer and refrigerate until set.
Pour 25g of the true gold cream into the 7 cm diameter rings.
Wait for the cream to slightly set before placing the shortbread disc (flat side up) and freeze for finishing.
Unmold the frozen discs. Melt the dark chocolate enrobing to 45°C/113°F.
Dip (with a toothpick or knife) the disc and scrape the excess chocolate enrobing.
Keep the toothpick inside before slightly heating the surface with a heat gun.
Place the true gold cream onto the surface and brush off the excess cream with a pastry brush.
Finish by piping the black currant mousse with a turn table and a 125 Wilton rose tip.

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