Madagascar cream tart

Used Cacao Barry products

Extra Brute

Madirofolo 65%

Lactée Barry 35%

Tarts & Tartlets

Madagascar cream tart

Created by

Jérôme Landrieu
Cacao Barry Ambassador

Level

level 3

Inspirations :

I was inspired by the simplicity of the french cream tart. There are only three components so it is crucial that the techniques are executed properly and I wanted all of the ingredients to be good quality with amazing flavor. I chose to use Madirofolo chocolate and remain true to its origin and also use Madagascar vanilla. Having these specific regional flavors in such a simple creation really allows the consumer to connect.

Used Cacao Barry products

Extra Brute

Madirofolo 65%

Lactée Barry 35%

Chocolate macarons

Ingredients	Preparation
113g almond powder 128g icing sugar 20g Cocoa powder & mass - Extra Brute - 2.5kg bag 51g fresh egg whites 2g red colour solution 116g sugar 28g water 41g fresh egg whites	Robot Coupe the ground almond and icing sugar and the cocoa powders. Make an Italian meringue, boil the sugar and water to 118°C and pour on the whisking 2nd Egg White. Cool the meringue to 50°C. Add the 1st Egg White into the powders and start adding 1/3 of the meringue, then add the rest. Pipe. Dry 10 minutes. Preheat oven at 160°C and bake at 140°C for 15/16min.

Baked Madirofolo chocolate ganache

Ingredients	Preparation
396g 35% fat liquid cream 89g sugar 289g Madirofolo 65% 132g whole milk 63g eggs 30g egg yolks	Simmer Cream and sugar. Pour over chocolate, milk and yolks. Emulsify with a hand blend. Pour Into tart shell. Bake at 120°C for 22 minutes.

Banana soft caramel

Ingredients	Preparation
21g sugar 5g glucose syrup DE 38 11g 35% fat liquid cream Q.S. Madagascar vanilla 16g Banana purée Q.S. sea salt 9g butter 3g Lactée Barry 35%	Dry caramelize sugar and glucose and deglaze with cream, vanilla bean, banana puree, and salt. Add the butter and cook to 108°C. Pour over the milk chocolate.

Caramelized Madagascar bananas

Ingredients	Preparation
184g fresh banana 66g banana soft caramel	Combine bananas and banana caramel, and cook in the oven for about 12 minutes. Chill. Pipe.

Chocolate sweet paste

Ingredients	Preparation
46g eggs 27g Cocoa powder & mass - Extra Brute - 2.5kg bag 104g icing sugar 27g almond powder 228g pastry flour 166g butter 2g sea salt	Put everything in the Robot Coupe. Slightly blend. Chill.

Madirofolo crémeux

Ingredients	Preparation
433g whole milk 433g 35% fat liquid cream 3g Madagascar vanilla 69g sugar 7g 325NH95 pectin 554g Madirofolo 65%	Simmer milk and cream: Infuse Vanilla bean. Combine pectin, sugar. Pour into the hot liquid. Bring it to 65°C. Add Madirofolo dark chocolate couverture. Emulsify with hand blender Chill.

Vanilla and citrus confit

Ingredients	Preparation
168g water 105g lime juice 4g lime zest 3g Madagascar vanilla 114g sugar 3g 325NH95 pectin	Infuse zests and the vanilla bean overnight in the water and lime juice. Strain. Add Mix of Sugar and pectin. Bring to 60°C. Cast.

Vanilla mascarpone chantilly

Ingredients	Preparation
77g whole milk 61g sugar 36g gelatin mass x6 131g mascarpone 562g 35% fat liquid cream 1g Madagascar vanilla	Infuse overnight Milk and Vanilla beans. Heat together the infusion, sugar, and gelatin mass (x6). Pour over the mascarpone. Hand blend and add the heavy cream. Hand blend one more time. Chill. Whip when needed.

Assembly

Pipe Caramelized Madagascar Bananas in the cooked pastry case.
Pour the ganache on top of the bananas and cook in the oven at 120°C during 22 minutes.
Pour over a small quantity of Vanilla and citrus confit in silicone mould.
Pour over the Madirofolo chocolate ganache and freeze.
Unmould the insert and put it on the tartlets.
Pipe the vanilla chantilly with a pastry potting wheel.
Sprinkle with cocoa powder and decorate with the chocolate macarons.

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