- For 20 people / 20 parts
To make this dish
CHOCOLATE PÂTE SABLÉE420 g plain flour (T55, approximately 11% protein)
180 g icing sugar
50 g cacao powder
4 g salt
60 g ground almonds
250 g Beurre doux Lescure Charentes-Poitou AOP
100 g eggs
FLOURLESS CHOCOLATE BISCUIT200 g sugar
190 g egg white
130 g egg yolk
50 g cacao powder
50 g ground almonds
CHOCOLATE GANACHE306 g milk
12 g corn starch
460 g dark chocolate 63%
35 g gelatin mass (5 g gelatin + 30 g water)
42 g honey
255 g Lescure UHT Cream 35% fat
GLUCOSE MERINGUE45 g glucose syrup
30 g egg white
MASCARPONE MARSHMALLOW CREAM63 g milk
10 g honey
42 g gelatin mass (6 g gelatin + 36 g water)
65 g Crème fraîche épaisse Excellence Elle & Vire Professionnel®
200 g Lescure UHT Cream 35% fat
75 g glucose meringue
DARK CHOCOLATE HEMISPHERES300 g dark chocolate 63%
The right ingredientsLescure UHT Cream 35% fat
The recipe, step by step
CHOCOLATE PÂTE SABLÉE
Work the flour, icing sugar, cocoa powder, salt and ground almonds into the butter.
Add the eggs and mix briefly. Refrigerate.
FLOURLESS CHOCOLATE BISCUIT
Combine the cocoa powder with the ground almonds. Whisk the eggs whites and beat until stiff with the sugar, then add the egg yolks. Gently fold in the dry ingredients
Combine the milk and cornstarch and bring to the boil. Add the chocolate and bring back to the boil. Remove from the heat, add the honey and gelatin mass. Whisk until smooth. Gradually add the cold cream while mixing.
Combine the egg whites and glucose syrup.
Heat to 40°C in a double boiler and beat using a stand mixer.
MASCARPONE MARSHMALLOW CREAM
Bring the milk to the boil. Add the honey, gelatin mass and mascarpone. Fold into the stiffly whipped cream and gently incorporate the glucose meringue.
DARK CHOCOLATE HEMISPHERES
Dip Ø7 cm hemispherical silicone moulds in tempered dark chocolate. Turn over onto a sheet of baking paper. Let crystallize and unmould.
Roll out the chocolate pâte sablée to a thickness of 2 mm. Cut into 25 cm x 2 cm strips and line the lightly buttered tartlet rings. Cut out rounds of pastry with the rings and press to form the base of the tartlets then place the shells in the refrigerator. Bake in a 150°C convection oven for approximately 20 minutes and let cool.
Spread 800 g of flourless chocolate biscuit onto a Silpat® inside a frame (35.5 cm x 55 cm). Bake in a 210°C convection oven for approximately 8 minutes and let cool. Cut out Ø6 cm rounds of biscuit.
Pour 10 g of chocolate ganache into each tartlet base and top with a round of biscuit.
Cover with 40 g of ganache and let crystallize.
Using a plain 14 mm tip, pipe out a dot of mascarpone marshmallow cream (20 g) in the dark chocolate hemispheres. Sprinkle with cocoa powder and place one on top of each tartlet.Chef's Tip
This preparation stands up well to freezing so you can prepare a large batch and store in the freezer.