Chocolate, Cold Brew Coffee & Andaliman Pepper Tart
Author: Tristan Rousselot
Servings: 10
Ingredients:
CHOCOLATE SWEET SHORTCRUST PASTRY
- 27g Almonds, blanched, ground
- 52g Potato Starch
- 160g Bread Flour
- 20g Cocoa Powder, 22-24% fat
- 1g Salt, fine
- 91g Icing Sugar
- 95g Butter, unsalted (cubed)
- 52g Eggs
CARAMEL WITH COFFEE BEANS
- 90g Whipping Cream
- 18g Coffee Beans (chopped)
- 1ea PROVA Gourmet Uganda Vanilla Bean (split and scraped)
- 147g Sugar
- 44g Butter, unsalted (cubed)
- 1g Fleur de Sel
PAIN DE GÊNES SPONGE WITH COLD BREW COFFEE
- 200g Almond Paste, 55%
- 168g Eggs
- 37g Egg Yolk
- 15g PROVA Gourmet Cold Brew & Coffee Extract
- 41g Bread Flour
- 4g Potato Starch
- 33g Butter, unsalted (melted)
ANDALIMAN PEPPER AND CHOCOLATE CREAM
- 155g Whole Milk
- 155g Whipping Cream
- 7g Andaliman Peppercorns
- 104g Egg Yolk
- 31g Sugar
- 148g Dark Chocolate Couverture (70% cocoa)
COLD BREW COFFEE CREAM
- 276g Whipping Cream
- 9g Invert Sugar (trimoline)
- 9g Glucose
- 2g Pectin X58
- 95g Blonde Chocolate
- 9g PROVA Gourmet Cold Brew & Coffee Extract
- BLACK MIRROR GLAZE
- 54g Water
- 107g Sugar
- 107g Glucose Syrup
- 107g Dark Chocolate Couverture (70% cocoa)
- 71g Sweetened Condensed Milk
- 50g Hydrated Gelatin (cubed)
DECORATION
- 400g Dark Chocolate Couverture (70% cocoa)
- 20g Purple Shamrock
Directions:
CHOCOLATE SWEET SHORTCRUST PASTRY
- 1. In the bowl of a stand mixer with the paddle attachment, combine dry ingredients. Add cubed butter and stir until mixture resembles breadcrumbs. Add eggs and mix until dough just comes together, do not knead.
- 2. Roll dough out to desired thickness between two sheets of greaseproof paper. Leave to rest overnight in the refrigerator.
- 3. Use dough to line perforated tart rings that are 8 cm in diameter. Bake in a 310°F convection oven for 20 minutes.
CARAMEL WITH COFFEE BEANS
- 1. In a saucepan heat the cream, chopped coffee beans, and split and scrapped vanilla bean with seeds together. Remove from heat and cover mixture with clingfilm. Leave to infuse for 10 minutes. Strain the infusion and make up the weight of cream lost cream.
- 2. In another saucepan, make a light dry caramel with the sugar, then stop the cooking process with the hot infusion.
- 3. Transfer mixture to a jug and blend with a hand blender, adding the butter and fleur de sel. Chill overnight then place in piping bag.
PAIN DE GÊNES SPONGE WITH COLD BREW COFFEE
- 1. Place the almond paste in a cutter mixer and mix, gradually adding the eggs, egg yolk and cold brew extract.
- 2. When the mixture is smooth, transfer it to the bowl of a mixer fitted with a whisk attachment and emulsify it. Add and emulsify the sifted flour and potato starch. Lastly, add the melted unsalted butter.
- 3. Spread 1 kg batter on a 16 inch x 24 inch baking tray and bake for 20 min at 320°F. Leave it to cool, then cut circles out of the sponge that are 6 cm in diameter.
ANDALIMAN PEPPER AND CHOCOLATE CREAM
- 1. Bring the milk, cream and Andaliman peppercorns to the boil in a saucepan. Cover the mixture with clingfilm and leave it to infuse for 10 minutes. Strain then make up the weight of any absorbed milk and cream.
- 2. In a bowl, beat the egg yolks with the sugar until pale and creamy. Boil the infusion and pour it onto the beaten egg yolks. Pour the mixture into a saucepan and heat it to 185°F to make a crème anglaise.
- 3. Pour the crème anglaise on the dark chocolate couverture and mix with a hand blender. Leave it to cool before using it.
COLD BREW COFFEE CREAM
- 1. In a saucepan, heat the cream, invert sugar and glucose syrup together and add the pectin X5.
- 2. Boil the mixture for 1 min, then pour it over the blonde chocolate couverture and the Cold Brew coffee extract.
- 3. Mix with a hand blender, then pour the mixture into silicone sphere molds that are 2.5 cm in diameter. Freeze, then remove the spheres of cream from molds.
BLACK MIRROR GLAZE
- 1. In a saucepan, boil the water, sugar and glucose syrup together. Pour over the chocolate couverture, sweetened condensed milk and hydrated gelatine.
- 2. Mix with a hand blender taking care not to incorporate any air bubbles. Strain then chill in the refrigerator overnight. Melt, mix again, then use at about 90°F.
DECORATION
- 1. Temper the dark chocolate couverture. On strips of acetate, make dots using the tempered dark chocolate. Use a fine brush to make petals.
- 2. Place the strips of acetate in log molds. Leave them to crystallize then remove them from the molds.
ASSEMBLY
- 1. In the bottom of the chocolate-flavored tart shell, add a disc of the Pain de Gênes sponge. Pipe the coffee caramel around the sponge then fill the tart to the top with the Andaliman pepper and chocolate cream.
- 2. Add 3 balls of the Cold Brew coffee cream to the top of each tart and glaze them with the black mirror glaze.
- 3. Decorate the tarts with the dark chocolate dots and the purple shamrock.