Recipe components

Cocoa sable base

IngredientsPreparation
  • 220g
    butter
  • 6g
    salt
  • 170g
    Sugar
  • 100g
    egg yolks

Mix butter, sugar, and salt. Add egg yolks.

  • 260g
    flour
  • 20g
    baking powder

Sieve together flour and baking powder. 

Add melted chocolate in the first mix with cocoa mass, and the flour with the baking powder. 

  • Q.S.
    Callebaut® Mycryo cocoa butter
  • Q.S.
    Egg wash (50g eggs + 50g milk)

Sprinkle when cooked

Roll to 2 mm, Chill and bottom the tart rings and the sides. Bake at 160˚C on Silpain for 8-9min Brush with egg wash when the tart shells done and laser temperature taken is 85°C

Cocoa biscuit

IngredientsPreparation
  • 150g
    egg yolks
  • 375g
    whole eggs
  • 300g
    Sugar

Warm together

  • 240g
    egg white
  • 120g
    sugar

Whip Egg whites and sugar till soft and fluffly

  • 90g
    flour
  • 90g
    cocoa powder

Sieve the dry ingredients. Combine both the mixes and add dry ingredients.

Bake at 180°C for 9-12mins. Allow to cool and then cut disc to place in the tart.

Raspberry jam

IngredientsPreparation
  • 200g
    Sugar
  • 200g
    fresh raspberries

Cook to 102°C. Leave to cool in a silicon mat cling filmed.

Pipe the raspberry jam onto the tart shell

811 cremeux

IngredientsPreparation
  • 177g
    milk
  • 233g
    cream
  • 39g
    inverted sugar
  • 150g
    egg yolks

All together in a sauce pan, cook to 85°C. Leave cool one night

Emulsify using a whisk

Pipe the cremeux onto the sponge layer and freeze

Chocolate cream rosace

IngredientsPreparation

Bring to boil. Pour over At 50°C, add semi-whipped cream.

Melt to 50°C.