Tartelette True Cassis
Part 1: Brittany Shortbread
Zutaten
Methode- 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
- 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
Zutaten
Methode- 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’
- 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
Zutaten
Methode- 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)
- 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
Methode- 600g Couverture 70%
- 200g deZaan Stellar Cocoa Butter Drops
- 200g Grapeseed Oil
- 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.
