Madagascar cream tart
- Level:
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Difficult
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.
Chocolate macarons
Used products: Chocolate macarons
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113 galmond powder
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128 gicing sugar
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20 gDCP-22SP
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51 gfresh egg whites
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2 gred colour solution
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116 gsugar
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28 gwater
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41 gfresh egg whites
Preparation: Chocolate macarons
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
Used products: Baked Madirofolo chocolate ganache
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396 g35% fat liquid cream
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89 gsugar
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132 gwhole milk
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63 geggs
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30 gegg yolks
Preparation: Baked Madirofolo chocolate ganache
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
Used products: Banana soft caramel
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21 gsugar
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5 gglucose syrup DE 38
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11 g35% fat liquid cream
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Q.S.Madagascar vanilla
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16 gBanana purée
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Q.S.sea salt
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9 gbutter
Preparation: Banana soft caramel
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
Used products: Caramelized Madagascar bananas
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184 gfresh banana
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66 gbanana soft caramel
Preparation: Caramelized Madagascar bananas
Combine bananas and banana caramel, and cook in the oven for about 12 minutes.
Chill.
Pipe.
Chocolate sweet paste
Used products: Chocolate sweet paste
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46 geggs
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27 gDCP-22SP
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104 gicing sugar
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27 galmond powder
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228 gpastry flour
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166 gbutter
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2 gsea salt
Preparation: Chocolate sweet paste
Put everything in the Robot Coupe.
Slightly blend.
Chill.
Madirofolo crémeux
Used products: Madirofolo crémeux
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433 gwhole milk
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433 g35% fat liquid cream
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3 gMadagascar vanilla
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69 gsugar
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7 g325NH95 pectin
Preparation: Madirofolo crémeux
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
Used products: Vanilla and citrus confit
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168 gwater
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105 glime juice
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4 glime zest
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3 gMadagascar vanilla
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114 gsugar
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3 g325NH95 pectin
Preparation: Vanilla and citrus confit
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
Used products: Vanilla mascarpone chantilly
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77 gwhole milk
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61 gsugar
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36 ggelatin mass *6
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131 gmascarpone
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562 g35% fat liquid cream
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1 gMadagascar vanilla
Preparation: Vanilla mascarpone chantilly
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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