Tart a la crème Tea Time

Petits Gâteaux

Tart a la crème Tea Time

Created by

Jérôme Landrieu
Cacao Barry Ambassador

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.

Ginger Diplomate

Ingredients	Preparation
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

Ingredients	Preparation
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

Ingredients	Preparation
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.

Sweet paste

Ingredients	Preparation
65g butter 65g icing sugar 26g almond powder 2g Madagascar Vanilla Paste 26g eggs 104g all-purpose flour 10g cornflour 1g sea salt	Robot Coupe the butter, icing sugar vanilla paste, and sea salt. Add the ground almonds, corn flour and plain flour. Roll out the dough to 5 mm and cook at 160°C during approximately 12-14 minutes.

Poached mango

Ingredients	Preparation
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.

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