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Good to go
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Good for freezing
Elevate your experience with a delightful twist on the traditional Italian dessert.Elevate your experience with a delightful twist on the traditional Italian dessert.
- Shelf life:
- 3 days
- Conservation:
- +3 Celsius
Containing: 8 Components
Biscuit cuillere
Ingredients: Biscuit cuillere
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350 gegg whites
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250 gsugar
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200 gegg yolks
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125 gFlour T55
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125 gcorn starch
Preparation: Biscuit cuillere
- Whip the egg whites with the sugar.
- At the same time whip the egg yolks in another mixer.
- Sift together flour and corn starch.
- Mix together whipped egg yolks with meringue.
- Fold in the dry ingredients.
- Spread 1000 g in a flexipan 60 x 40 x 1cm.
- Bake at 180°C for 8 minutes Each sponge disc 16 g.
- Makes 32 pieces of 7cm diameter. 1⁄2 tray for 16 tarts.
Coffee syrup
Ingredients: Coffee syrup
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100 gespresso coffee
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35 gsyrup 30
Preparation: Coffee syrup
- *The espresso is long shot water.
- Mix both together.
- (to soak 5 sponges) 25 g coffee syrup per sponge
Coffee cremeux power 41
Ingredients: Coffee cremeux power 41
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100 gcoffee beans
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250 gmilk
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250 gCream 35 %
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100 gcoffee beans
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120 gegg yolks
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50 gsugar
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3,4 ggelatin mass
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21 gwater
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150 gbutter
Preparation: Coffee cremeux power 41
- Heat the coffee beans in an oven at 160°C for 3 minutes.
- Heat the cream and milk almost to a boil and remove.
- Add into the hot coffee beans.
- Cover with cling film and allow to infuse for 5 min.
- Strain the coffee beans and replace back the liquids to the initial weight.
- Add egg yolks and sugar and cook to 85°C.
- Remove from heat and add the gelatin mass.
- Pour the chocolate and incorporate.
- Then add the butter and incorporate with the blender.
- Pour in a mold with 8cm cavities and freeze. Approx 16 tarts, each of 65 g coffee cremeux.
Cocoa sable for 1 sheet 60x40 CM
Ingredients: Cocoa sable for 1 sheet 60x40 CM
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150 gbutter
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75 gicing sugar
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1 gsalt
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25 gground almonds
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250 gflour
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5 gbaking powder
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68 gEgg
Preparation: Cocoa sable for 1 sheet 60x40 CM
- In a mixer soften the butter and vanilla.
- Add the dry ingredients together until a becomes crumbly in texture and when pressing into your hand should stick together.
- Finally add the eggs and mix until you form the a dough.
- Sheet the dough between guitar sheets 2-3mm.
- Allow it to rest for a couple of hours before baking.
- Place the dough between perforated silpat.
- Bake for 15 minutes at 160°C.
- Each tart is 25 g baked.
- Makes 16 pieces.
Mascarpone whipped cream
Ingredients: Mascarpone whipped cream
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455 gCream 35 %
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455 gmascarpone
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90 gsugar
Preparation: Mascarpone whipped cream
Whip all together.
Dark glaze
Ingredients: Dark glaze
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20 ggelatin 200 Bloom
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130 gwater
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300 gsugar
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300 gglucose syrup
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150 gwater
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200 gsweet condensed milk
Preparation: Dark glaze
- Prepare the gelatin mass.
- In a saucepan add the first group of ingredients.
- Bring to 104°C.
- Remove from heat and add condensed milk and gelatine mass and mix.
- Then pour the chocolate and blend.
- Allow it to rest overnight. Use it at 31 to 28°C
Decoration
Ingredients: Decoration
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1 piece(s)Dark chocolate disc
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1 piece(s)
Assembling instructions
- Apply dark chocolate 3 g into the 25 g tart shells to seal them from the humidity.
- Soak with 25 g coffee syrup the 16 g sponge disc and place it into the tart shells.
- Top with the 80 g glazed cremeux.
- Add the chocolate disc (1.5 g) on top and garnish with 15 g mascarpone whipped cream.
- Decorate with 3g Mona Lisa blossoms on the sides and one mocha bean on top.
- Dust with a mix of cacao powder and snow icing sugar.
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