Srednje tezine

Makes : 6 Yield

Learn the technique to create a perfect multi-layered cake! You will learn how to make a crunchy sablé base, a coconut confit, a chocolate ganache, and caramelized flambé bananas. The white chocolate and passion mousse is balancing out the sweetness and acidity overall. You will also learn how to match the flavor and color in a recipe: here, the banana and passion fruit pair great with yellow.

Learn the technique to create a perfect multi-layered cake! You will learn how to make a crunchy sablé base, a coconut confit, a chocolate ganache, and caramelized flambé bananas. The white chocolate and passion mousse is balancing out the sweetness and acidity overall. You will also learn how to match the flavor and color in a recipe: here, the banana and passion fruit pair great with yellow.

rok trajanja:: 1 Day
Conservation:: Refrigeration at 4°C

Containing: 6 Components

Napišite komentar Sačuvajte

Demonstration video<span>White and Milk Chocolate Tart with Bananas, Coconut and Passion Fruit</span>

Demonstration videoWhite and Milk Chocolate Tart with Bananas, Coconut and Passion Fruit

Callebaut Milk Chocolate - 823 - 5kg Block

Using a wet cloth, stick an acetate sheet on the table and clean well using a paper towel.
Pour some pre-crystallized chocolate and spread thinly using an offset spatula.
Remove the plastic sheet covered with chocolate.
Remove the excess chocolate from the table using a scraper.
Using a bicycle cutter at 2.5 cm (1”), cut on the diagonal in order to create a diamond shape.
Cover with a sheet of parchment paper to avoid the sheet from sticking, then roll around the tube and use some tape to fix it on the tube.
Let set at room temperature to use in the final assembly.

Tools

Knife
Scraper
Parchment paper
Offset spatula
Paper towel
Tube
Bicycle (5 or 6-wheel cutter)
Spatula
Cloth
Acetate sheet

225 g

All purpose flour
75 g

Dark brown sugar
1 g

salt
190 g

butter
2 beans(s)

Vanilla beans
30 g

egg whites

In a tabletop mixer with a paddle attachment, mix the flour, brown sugar, salt, cold butter cubes, and vanilla seeds until it has a “wet sand” texture.
Add the egg whites and mix again until a smooth dough is formed.
Spread between 2 acetate sheets to a thickness of 2.5 mm (0.1”) and refrigerate for at least 12 hours.
Remove the top acetate sheet, cut circles with a cookie cutter, and place on a perforated silicone mat.
Cover with a second perforated silicone mat.
Bake at 160°C (320°F) for 16 -18 minutes.
Let cool and reserve.

Tools

Metal Tray
Knife
Scraper
Bowl(s)
Parchment paper
Rolling pin
Rack
Acetate sheets
Tabletop mixer, mixing bowl and a paddle attachment
Spatula
Ring cutter 12 cm (4.75”)
Perforated silicone mats

50 g

sugar
5 g

pectin NH
35 g

apricot puree
40 g

passion fruit puree
160 g

coconut puree
45 g

inverted sugar

Combine the sugar and the pectin and mix well.
Place the fruit purées and invert sugar in a saucepan, off the heat, and mix well.
Add the sugar/pectin mix into the saucepan and place on a cooktop. Bring to a boil while whisking regularly until it is all incorporated. In case you find any lumps, use an immersion blender to mix well.
Transfer into a mixing bowl.
Cover with plastic film making sure it touches the entire surface of the confit.
Let cool down in the refrigerator until completely cold.
Pour the confit into a piping bag. Pipe 3mm (0.12”) into the tart rings that are placed on a metal tray lined with a silicone mat.
Place in the freezer.

Tools

Cooktop
Saucepan
Metal Tray
Whisk
Immersion blender
Piping Bag
Scissors
Bowl(s)
Mixing bowl (s)
Plastic film
Spoon
Silicone mat
Spatula
8 cm (3”) tart rings

150 g

Heavy cream 35% fat
30 g

butter
310 g

Callebaut Milk Origin Chocolate - Java - 2.5kg Callets

Warm up the cream and butter to 60°C (140°F).
Place the chocolate in a tall recipient.
Pour the cream mixture over the chocolate and allow it to sit for a couple of minutes until the chocolate melts.
Emulsify using an immersion blender until a smooth texture is obtained.
Pour into a piping bag and let it cool down for a few minutes.
Pipe 3mm (0.12”) into the tart rings, over the frozen confit.
Tap to even it out.
Put it back in the freezer to set.

Tools

Cooktop
Saucepan
Tall recipient
Thermometer
Immersion blender
Piping Bag
Scissors
Bowl(s)
Spatula

50 g

sugar
40 g

butter
200 g

Bananas, diced
30 g

Dark brown sugar
1 g

salt
50 g

rum
1 beans(s)

vanilla bean

Caramelize the sugar in a sauté pan and stop the cooking by adding the butter.
Scrape the vanilla seeds, place them in the rum bowl and set aside.
Add the bananas and let sauté for about 2 minutes.
Add the brown sugar and salt and let sauté for 2 minutes again.
Add the rum and vanilla seeds and flambé by igniting using a lighter or a blow torch. Cover with a metal tray to stop the flambé.
Spread the compote on a metal tray lined with a silicone mat. Cover with a plastic film and place in the refrigerator until completely cold.
Once cold, place the banana compote on top of the coconut-passion fruit confit and chocolate ganache layers in order to fill completely the tart ring.
Remove the excess banana compote on top with an offset spatula.
Freeze until solid.

Tools

Cooktop
Metal Tray
Knife
Bowl(s)
Offset spatula
Plastic film
Spoon
Silicone mat
Spatula
Sauté pan
Lighter or blow torch

Yellow IBC cocoa butter, melted
IBC brown cocoa butter
Leftover chocolate ganache

Unmold the frozen insert using a torch to detach the sides and place it in the center of the ring cutter on a metal tray lined with a silicone mat.
Pour the passion fruit and white chocolate mousse into a piping bag.
Pipe the mousse into the ring covering completely the insert.
Remove the excess and even out the top using an offset spatula.
Place in the freezer for about 3-5 minutes just for the mousse to set.
Pour some leftover mousse into a piping bag and cut a small perforation.
Draw 3 lines over the top of the mousse to decorate and pipe a small dot on the side.
Clean the excess mousse on the silicone mat using a small offset spatula.
Put in the freezer until solid enough to be unmolded.
Once solid, unmold the tart and immediately spray some
yellow cocoa butter using a spray gun to completely cover the tart.
Spray some brown cocoa butter on top of the tart.
Pour a dot of mousse at the center of the brown sugar cookie.
Using a knife and an offset spatula, place the tart on the
brown sugar cookie and gently press to fix it together.
Warm up the leftover ganache for about 15 seconds in a microwave and pour it into a paper cone. Pipe some ganache on top of the tart to decorate.
Finally, remove the decorations from the tube and place 1 chocolate diamond on top of the tart.