Original recipe by Andrea López
Entremet. Makes 15 units
|117 g||Unsalted butter|
|75 g||Micro powdered sugar|
|24 g||Almond powder|
|12 g||Cacao Powder 22-24%|
Flourless Sponge Cake
|390 g||Egg whites|
|460 g||Egg yolks|
|200 g||Cacao Powder 22-24%|
|250 g||Blackberry pulp|
|100 g||Chopped raisins|
|4 g||Citrus pectin|
|150 g||Peeled peanut|
|50 g||Roasted whole almonds|
|50 g||República Dominicana 100% Dark Chocolate|
República Dominicana 100% Cremeux
|250 g||Heavy Cream|
|100 g||Egg yolks|
|2 g||Unflavored gelatin|
|300 g||República Dominicana 100% Dark Chocolate|
Neutral Nappage Spray
|200 g||Neutral Nappage|
Cream the butter together with the sugar. Add the other powders previously sifted together and continue with the eggs. Mix until you have a uniform dough, do not over-beat. Laminate the dough until it reaches a t hickness of 3 mm, line the 8 cm tart rings and cook at 160°C for 12-15 minutes.
Flourless sponge cake
Make a French meringue with the egg whites and the sugar, aside whip the egg yolks (sabayón texture) and fold the two preparations together until fully incorporated. Follow the same technique with the sifted cacao powder. Place in a half tin with wax paper and cook at 19 °C for 12-15 minutes. Cool and cut the sponge into 5 cm. circles that ﬁt inside the tartalets.
Heat the pulp together with the raisins and when it reaches 40°C add the previously mixed sugar and pectin, cook until boiling point. Cool and place in mini sphere moulds.
Make a dry caramel with the sugar and process it with the nuts until you get a ﬁne paste. Melt the Cacao Mass and mix it with 200 gr of the previous paste (save the rest for later). Fill a medium demi-sphere with praliné, place the raisin compote in the center and freeze.
República dominicana 100% cremeux
Make an Cream Englaise with the ﬁrst 4 ingredients: Heat the cream and milk, separately, lightly beat the egg yolks and sugar. Add half of the hot mix into the egg yolks, then incorporate this mix into the heated cream and milk. Mix and cook at 85°C. Add the previously hydrated gelatin (with 5 times its weight in water) until dissolved. Pour it over the Cacao Mass and make a ganache. Perfect the emulsion with an immersion blender. Fill a large sphere mould with the cremeux and place the medium demi-sphere of praline and compote inside it. Freeze.
Heat the neutral nappage and water until it boils. Immediately place it in the compressor gun and apply.
Cover the bottom of the tart with peanut paste, place the ﬂourless sponge cake and cover it with peanut paste. Separately, unmould the Cremeux demi-spheres and spray them with the Neutral Napagge glaze. Place the sprayed demi-sphere on top of the sponge cake, inside the tart and cover the edges with cookie crumble or Cacao Nibs. To decorate, ﬁll a paper piping bag with tempered Ecuador 56% Cacao Fluid Dark Chocolate and pipe over chopped Cacao Nibs, cover with more Cacao Nibs and let it crystallize. Place on the sphere.
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