Chocolate raspberry tartlet
配方
Cocoa sable base
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Mix butter, sugar, and salt. Add egg yolks. |
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Sieve together flour and baking powder. |
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Add melted chocolate in the first mix with cocoa mass, and the flour with the baking powder. |
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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 |
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Cocoa biscuit
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Warm together |
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Whip Egg whites and sugar till soft and fluffly |
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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. |
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Raspberry jam
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Cook to 102°C. Leave to cool in a silicon mat cling filmed. |
Pipe the raspberry jam onto the tart shell |
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811 cremeux
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All together in a sauce pan, cook to 85°C. Leave cool one night |
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Emulsify using a whisk |
Pipe the cremeux onto the sponge layer and freeze |
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Chocolate cream rosace
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Bring to boil. Pour over At 50°C, add semi-whipped cream. |
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Melt to 50°C. |