Tarte Alunga
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Timeless Classics
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Good for freezing
- Level:
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Medium
Combining dark and milk chocolates can help chefs to create the perfect balance of flavour. In this case, Cacao Barry Alunga™ Milk Chocolate, with its slight sweetness and milky notes, is a lovely foil for the powerful cocoa flavour of Extra-Bitter Guayaquil 64%. Next, look to texture to create a complete experience. Here, the sablee adds crunch, the flourless sponge is dense and rich, and the whipped Alunga Cream contributes a delicate airiness.
Hazelnut Sablee
Used products: Hazelnut Sablee
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127 gbutter
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115 gpastry flour
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127 gTurbinado sugar
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64 galmond flour
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64 ghazelnut flour
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2 gSea salt
Preparation: Hazelnut Sablee
- Mix all the dry ingredients
- Add the butter and paddle until the dough becomes uniform
- Roll out to #3 on a dough sheeter and chill
- cut out rounds of your desired size and bake at 340F for 16 min
Flourless Chocolate Sponge
Used products: Flourless Chocolate Sponge
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300 gegg whites
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360 gSugar
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220 gegg yolks
Preparation: Flourless Chocolate Sponge
- Preparation: Flourless Chocolate Sponge
- Begin whipping the whites at medium speed.
- Add the sugar gradually in approximately 6 additions
- Add yolks
- Fold in the sifted cocoa powder
- Bake at 375F for 8 minutes
Emulsion Guayaquil
Used products: Emulsion Guayaquil
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180 gcream
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100 ghazelnut paste
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129 gegg yolks
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72 gSugar
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114 gbutter
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125 gwater at 50°C
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frangelico
Preparation: Emulsion Guayaquil
- Make a ganache with the cream, hazelnut paste and Guayaquil couverture.
- Whip the sugar and egg yolks in a stand mixer using the whisk attachment.
- Add the softened butter to the ganache.
- Add the ganache to the whipped egg yolks.
- With the mixer on low, add the water and Frangelico.
Crème Alunga
Used products: Crème Alunga
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440 gcream
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13 ggelatin mass
Preparation: Crème Alunga
- Bring the cream to a boil
- Pour over the gelatin mass and Alunga™ Milk Couverture
- Cover and chill overnight
- Whip the next day
Praline Noisette
Used products: Praline Noisette
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180 gSugar
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1vanilla bean
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300 gwhole hazelnuts
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20 gcocoa butter
Preparation: Praline Noisette
- Make a wet caramel by adding a small amount of water to the sugar and cooking to the desired colour.
- Pour on a Silpat™ and let it cool.
- Roast hazelnuts at 160°C for 16-20 minutes.
- Make a praliné with the caramel, toasted hazelnuts, and vanilla bean seeds in a Thermomix® or food processor.
- Temper the praline with cocoa butter.
- Cast in half-sphere moulds.
Milk Chocolate Glaze
Used products: Milk Chocolate Glaze
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250 gmilk
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100 gglucose
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45 ggelatin mass
Preparation: Milk Chocolate Glaze
- Boil the milk and glucose
- Pour over the gelatin mass, Alunga Milk couverture, and Pâte à Glacer
- Hand blend
Assembly:
- Cast the emulsion into a flat round mould
- Top with the flourless chocolate sponge
- Freeze until solid
- Unmold, glaze and place on top of Sablee
- Place a 1/2 sphere of praline on top of a thin chocolate disc
- Pipe the Alunga cream onto the disc around the praline and place it on top of the petit gateau.
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