Dark Brown Sugar & Chocolate Sponge
- 40g Egg yolks
- 100g Eggs
- 75g Caster sugar
- 65g Egg whites
- 30g Dark brown sugar
- 25g French white pastry flour
- 25g COCOA POWDER
- 50g / 14cm-diameter ring
- Beat together the egg yolks, eggs and sugar with a whisk. At the same time, beat the egg whites with the dark brown sugar. Gradually mix these two mixtures together, then add the sifted cocoa powder and flour. Pour the mixture into the bottom of your blind-baked pastry bases.
- Bake at 310°F (155°C) for approx. 10 minutes.
Chia Seed & P125 Chocolate Shortcrust Pastry
- 220g P125 Coeur de Guanaja
- 400g Dry butter
- 170g Eggs
- 780g Strong white bread flour
- 300g Confectioner's sugar
- 100g Blanched almond flour
- 6,7g Blanched almond flour
- 170g Chia seeds
- Mix the P125 CŒUR DE GUANAJA chocolate melted to 95°F (35°C) with the creamed butter. Gradually add the cold eggs. Combine the chocolate mixture with the flour, confectioner’s sugar, almond flour, salt and chia seeds and briefly mix them all together. Spread out immediately.
- Bake at 300°F (150°C).
Caraïbe Ganache
- 260g Whipping cream
- 360g Caraïbe 66%
- 55g Invert sugar
- 60g Dry butter
- Heat the cream with the glucose to 165-175°F (75-80°C), then combine half with the chocolate fèves. Mix well with a spatula then add the rest of the cream mixture, and mix using an immersion blender to form a perfect emulsion. Once the ganache is at 95-105°F (35-40°C), add the cubed tempered butter, which should be at approx. 65°F (18°C) and mix again. At a temperature of 90-95°F (34-36°C), pour the ganache into the pastry bases. Leave to set at 60°F (17°C).
Assembly and finishing
Chocolate DecorationUse a piping bag filled with tempered CARAÏBE to randomly sketch out lines onto confectionery dipping paper until you have a “straw” effect. Leave to set.Use a hot pastry ring to cut into the sheet of “straw” decorations, then brush on a small amount of gold sparkling powder to highlight the texture.Line some 14cm-diameter pastry cases with sweet chocolate shortcrust pastry to a maximum thickness of 2.5mm so that the tarts have a 3cm-tall rim, then blind-bake them.Use a piping bag to fill the bottom of the tarts with dark brown sugar chocolate sponge mix.Put the tarts back in the oven.Once they have cooled, add a layer of CARAÏBE ganache.Leave to set at 60°F (17°C).Top with a chocolate decoration.
