Chocolate Tacos
- Level:
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Difficult
Johan.B is a young pastry chef, ambitious and innovative with his creations. His participation to the TV show “Le Meilleure Pâtissier” in 2015 whetted his appetite to revisit classic pastries such as the tiramisu, the cheesecake and the macaron, but presenting them with different shapes and textures. He rigorously strives to ensure that his creations are original; his tacos are an an example of this, showcasing a new way of presenting a chocolate tart. Blog post
Chocolate tacos
Used products: Chocolate tacos
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3.5 ozfine sugar
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4.2 ozegg white
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1.8 ozT55 flour
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1.8 ozwater
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1.1 ozbutter
Preparation: Chocolate tacos
Melt the water with the butter
In a food processor, mix the sugar, egg whites, salt, flour and cocoa powder.
Add melted butter and water and mix again.
Pour a thin quantity on a baking tray
Bake at 140°C/280°F during ~16 min
Quickly after baking, using a round pastry cutter to make 8-10cm circle and drop on a tube like pastry rolling pin until it dry.
Dark chocolat ganache
Used products: Dark chocolat ganache
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3.5 oz35% fat liquid cream
Preparation: Dark chocolat ganache
You can also recplace the 100 g Mexique by 100 g Alto el Sol or 100 g Saint-Dominque
Optional : add pinch of cinnamon
Boil shortly the whole cream with the butter.
Wait for 20 sec and pour on the chocolate and mix.
Remove from heat and store in a cool place during a few hours.
Chocolate Streusel
Used products: Chocolate Streusel
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2.1 ozsoftened butter
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2.1 ozfine sugar
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3.2 ozT55 flour
Preparation: Chocolate Streusel
Optional : add pinch of cinnamon
In your food processor, mix the soften butter, sucre, then add the flour, cocao power and pinch of cinnamon.
Disperse on a baking sheet and cook during ~13min at 160°C/320°F.
Caramelised hazelnuts
Used products: Caramelised hazelnuts
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2.8 ozwhole hazelnuts
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1.8 ozbrown sugar
Preparation: Caramelised hazelnuts
Make a caramel with your brown sugar, drop the hazelnuts and stir until the caramel covers all nuts.
Remove from heat and keep at room temperature.
Cocoa foam
Used products: Cocoa foam
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5.3 ozWhole milk
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2.6 ozcocoa grué
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15.4 grsoy lecithin
Preparation: Cocoa foam
Let brew at least 6h the cocoa grué in the whole milk stored in the fridge.
Filter to remove the cocoa grué, add the soy lecithin and mix to add air and cream a foam.
Use as soon as possible.
Presentation
Inside a chocolat tacos, pipe some chocolate ganache , drops some streusel silvers, caramelized hazelnuts and finish by a tea spoon of Cocao foam.
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