I. COMPOSITION
4 tarts of 15 cm Ø
- Cocoa shortcrust
- Foamy baked ganache
- Vanilla mousse
- Chestnut cream
II. COCOA SHORTCRUST
- 30 g Flour T55 370 g Cocoa Powder
- 100 g Icing sugar
- 1.5 g Sea salt
- 240 g Laminated butter
- 50 g Roasted hazelnut powder
- 80 g Whole eggs
PROCESS
Mix everything together except whole eggs until obtaining a sandy texture. Add whole eggs and continue mixing to get an homogenous dough. Roll out to 3 mm and line tart rings of 15 cm diameter. Bake at 170°C during 15 min, open damper.
III. FOAMY BAKED GANACHE
- 205 g Fresh cream 35%
- 85 g Full fat milk
- 34 g Butter
- 187 g Temptation 64 Belgian dark couverture chocolate
- 170 g Whole eggs
PROCESS
Bring to 80°C the fresh cream, milk and butter, pour over the chocolate and make a ganache. Fold in the whipped eggs. Pour 160 g in the baked tart shell. Preheat the oven to 160°C, switch off and put the tart inside for 25 min. Remove and cool down.
IV. VANILLA MOUSSE
- 84 g Full fat milk
- 1.6 g Vanilla bean
- 24 g Gelatin mass (1/5)
- 180 g Obsession 30 Belgian white chocolate
- 400 g Whipped cream 35%
- 32 g Unsweet chestnut pieces
PROCESS
Bring the milk to 80°C, add the gelatin mass and the vanilla then pour over the chocolate and mix correctly. At 35°C, fold in the whipped cream and add the pieces of chestnut. Fill 160 g in ECLIPSE 600 Silikomart mould and freeze.
V. CHESTNUT CREAM
- 80 g Water
- 80 g Cane sugar
- 435 g Chestnut paste
- 0.7 g Vanilla bean
- 60 g Fresh cream 35%
Make a syrup with water and cane sugar. In a food processor, blend uniformly the chestnut paste by adding the syrup and vanilla. Remove it from the blender and add the liquid cream manually.
VI. ASSEMBLY
- 80 g Water
- 80 g Cane sugar
- 435 g Chestnut paste
- 0.7 g Vanilla bean
- 60 g Fresh cream 35%
Unmold the vanilla mousse, glaze only the top surface with a neutral mirror glaze and put on the tart base covering the baked ganache. On a turning table, place the tart in the center and pipe on the edge the chestnut paste using a nozzle for vermicelli 9 (hole of 3 mm diameter). Decorate with roasted hazelnuts, pieces of chestnut and thin chocolate branches made with Intense 35 Belgian milk couverture chocolate by piping thin irregular lines on paper and let them crystallize.
