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True Dark Tiramisu
Part 1: True Dark Choux Pastry Sponge
  • 151g Water
  • 4g Salt
  • 80g Grapeseed Oil
  • 90g Flour
  • 50g deZaan True Dark cocoa powder
  • 160g Egg Yolks
  • 100g Eggs
  • 250g Egg Whites
  • 85g Granulated Sugar
  • 30g Invert Sugar
  1. Boil water with salt and oil.

  2. Pour onto flour and True Dark cocoa powder in a mixing bowl.

  3. Gradually add yolks and eggs to form a batter.

  4. Whip egg whites with sugars to form a French meringue.

  5. Fold the previous base into the meringue.

  6. Spread to 1 cm thick, 34cm x 60cm with a Raplette (or one 60x40cm baking tray) on a silicon mat.

  7. Bake at 170°C/ 338°F for approx. 10 min.

  8. Once baked, place parchment paper on top and turn the sponge to retain the moisture in the sponge.

Part 2: Coffee Mascarpone Cream
  • 105g Espresso Coffee
  • 1 piece Vanilla Bean (seeded)
  • 12g Egg Yolks
  • 3.2g Pectin X58
  • 40g Granulated Sugar
  • 240g Mascarpone
  1. Heat the coffee with vanilla with yolks to 50°C/122°F.

  2. Add pectin with sugar. Blend mixture with immersion blender. Cook to 85°C/185°F.

  3. Pour onto mascarpone and emulsify with immersion blender.

  4. Refrigerate until the cream starts to set (approx. 27°C/80.6°F)

  5. Blend again to form a homogenous mass.

  6. Fill a 25mm diameter acetate tube with cream and freeze.

Part 3: True Dark Ganache Aerienne
  1. Heat water to 50°C/ 131°F.

  2. Add pectin, sugar and the True Dark cocoa powder.

  3. Blend with an immersion blender and cook to 85°C/185°F.

  4. Add Stellar cocoa butter drops before pouring onto cream.

  5. Emulsify with an immersion blender and refrigerate for 12 hrs before whipping.

Part 4: Chocolate Decoration
  • As necessary Dark Chocolate
  • As necessary Milk Chocolate
  1. Melt the dark chocolate before tempering and spreading between 2 guitar sheets.

  2. Cut 4cm diameter discs and leave to set.

  3. Melt the milk chocolate and temper. Form desired stamps with cold spray and stick onto the dark chocolate discs.

Part 5: Assembly
  1. Cut True Dark choux pastry sponge to 33cm wide before whipping the ganache to a freshly churned ice cream texture. (Keeping a small amount of ganache which will be whipped for the finishing)

  2. Spread ganache into sponge (skin side facing up) with a Raplette to 1cm high.

  3. Scrape 1 cm from the top and bottom of the sponge. Place the frozen insert tube.

  4. Roll sponge and tighten with a ruler. Freeze for 20-30 min until firm.

  5. Cut with a hot knife, portions of 3cm wide.

  6. Store, covered in freezer for later.

  7. Whip the remaining ganache to a freshly churned ice cream texture. Pipe a zigzag on the top of the roll portion.

  8. Using a small amount of ganache, stick the chocolate décor decoration to finish.


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