Tart a la crème Tea Time

Petits Gâteaux

Tart a la crème Tea Time

Created by
  • Jérôme Landrieu
    Director of the Barry Callebaut CHOCOLATE ACADEMY™ Center Chicago, Technical Advisor Cacao Barry Americas
Level
level 3

Inspirations :

With the constant overload of today’s world, I wanted to create something that would remind consumers to pause and enjoy the smaller things.  Tea time allows people to treat themselves and disconnect in a luxury food experience with small sweet bites.  I took the tart a la crème and elevated it to tea time level with a twist of flavours; because those who splurge on tea time are open to new ideas. I kept the traditional textures making sure not to lose the classic, but refined it by size, shape and feel.

Recipe components

Ginger Diplomate

IngredientsPreparation
  • 202g
    whole milk
  • 33g
    butter
  • 1g
    grated vanilla bean
  • 29g
    ginger juice
  • 33g
    egg yolks
  • 49g
    sugar
  • 18g
    corn starch
  • 42g
    gelatin mass
  • 93g
    36% cream

Make a pastry cream with whole milk, butter, vanilla bean, ginger juice, egg yolks, sugar, and corn starch.
Add gelatine mass and cool down.
Whip cream.
Mix the pastry cream with the robot coupe, and fold in whipped cream.

Mango Passion Fruit Confit

IngredientsPreparation
  • 170g
    mango puree
  • 73g
    passion fruit puree
  • 48g
    sugar
  • 3g
    NH pectin
  • 31g
    lime juice
  • 324g
    Poached Mangos

Heat the purees to 40°C and add the pectin.
Bring to a boil and add the lime juice.
Add the poached mangos, and cast into the 2cm 1/2 silicon sphere.
Freeze.

Mascarpone Chantilly

IngredientsPreparation
  • 43g
    whole milk
  • 34g
    sugar
  • 73g
    mascarpone
  • 38g
    gelatin mass
  • 313g
    36% cream

Heat together the whole milk, sugar, and gelatine mass (x6).
Pour over the mascarpone.
Hand blend and add the cream.
Hand blend one more time.
Chill.
Whisk when needed.

Pâte sucrée

IngredientsPreparation
  • 65g
    butter
  • 65g
    icing sugar
  • 26g
    almond powder
  • 2g
    Madagascar Vanilla Paste
  • 26g
    eggs
  • 104g
    all-purpose flour
  • 10g
    cornflour
  • 1g
    sea salt

Travailler le beurre, le sucre glace, la pâte de vanille et le sel de mer dans le Robot Coupe.
Ajouter la poudre d’amandes, la farine de maïs et la farine tout usage.

Poached mango

IngredientsPreparation
  • 102g
    water
  • 18g
    passion fruit puree
  • 18g
    mango puree
  • 1g
    grated vanilla bean
  • 33g
    sugar
  • 2g
    lemon juice
  • 150g
    mango(s)

Peel and cube mangos.
Bring the water, mango purees, sugar, vanilla, and lemon juice to a simmer
Put everything in a vacuum bag and seal.
Poach as needed.
Chill.

Assembly

Thinly line a chocolate shell with Zéphyr™ white chocolate.
Thinly shell an elegant mould with Zéphyr™ white chocolate.
Place some sweet paste crumble into the bottom of the chocolate shell.
Then pipe the ginger cream and put some mango/passion confit in it.
Cap with the elegant chocolate shell.
Freeze into the 4 cm chocolate mould.
Take out of the freezer and spray with the chocolate velvet mix, 400g Zéphyr ™/200g cocoa butter/2g titanium dioxide.
Melt the base of the 4cm shell to stabilise it.
Dip the bottom into the crystallized white chocolate, then spray, and enrobe with desiccated coconut right away.
Take a little bit of Mango passion Fruit confit and pipe a thin line into a piping bag.
Whip the mascarpone cream and add it to the piping bag.
On a record player, pipe the cream marbled with the confit.
Decorate with some thin sprayed white dioxide chocolate sheets.
Decorate with some thin white chocolate sheet.
Sprinkle with vanilla powder.