Caramel Ocoa™ ganache & peach chocolate tart

Used Cacao Barry products

M-8G310-N-621

Pailleté Feuilletine™

CHM-O38LSUP-C66

Ocoa™ 70%

Fall / Winter

Caramel Ocoa™ ganache & peach chocolate tart

Created by

Peter Fong
Cacao Barry Ambassador - Ganache Patisserie

Level

level 2

Spread praliné feuilletine over the bottom of the cooled chocolate tart shell.
Pour in cooled Ocoa™ caramel ganache and let set.
Peel skins and remove pits from peach.
Slice peaches into halves, slice into sections and arrange over ganache in the tart shell.
Pipe prepared Chantilly cream over the peaches to cover the entire top.
Garnish with chocolate décor.

Used Cacao Barry products

M-8G310-N-621

Pailleté Feuilletine™

CHM-O38LSUP-C66

Ocoa™ 70%

Chocolate Tart Dough

Ingredients	Preparation
125g butter 100g icing sugar 40g whole egg(s) 225g pastry flour 2g baking powder 2g salt 40g DCP-22SP	Cream the butter and icing sugar. Add the eggs. Sift dry ingredients and add till just combined and let the dough rest in the fridge. Roll out and shape into tart moulds, rest again and bake at 350°F.

Praliné Feuilletine

Ingredients	Preparation
75g M-8G310-N-621 32g Pailleté Feuilletine™ 20g Lactée Supérieure 38%	Melt the praliné and milk couverture together. Mix in the pailleté feuilletine.

Caramel Ocoa™ Ganache

Ingredients	Preparation
30g sugar 80g whipping cream 200g Ocoa™ 70% 10g water	Mix the sugar and water in a pot and boil to a dark caramel stage. Warm cream in another pot and add to caramel when caramel stage is reached. Pour over dark couverture, mix until smooth, cool down.

Poached Peaches With Labrador Tea

Ingredients	Preparation
300g sugar 600g water 2piece(s) peach(es) 50g fresh labrador tea leaves 1piece(s) grated vanilla bean	Place all ingredients into a pot and bring to a boil, then turn down heat and simmer for 10 minutes. Shut off heat and cover pot and cool down.

Labrador Tea chantilly cream

Ingredients	Preparation
200g Labrador tea poaching liquid 400g whipping cream 40g icing sugar	Place poaching liquid into a pot and reduce to a thick syrup, cool down. Whisk whipping cream to firm peaks and fold in icing sugar and cool Labrador tea syrup.