Raspberry tartlet with airy chocolate mousse

Name: Raspberry tartlet with airy chocolate mousse
Ingredients: 160 g Egg yolks; 320 g Vending machine sugar; 450 g Weak flour; 320 g Dry butter 84%; 4 g Fine salt; 300 g Whole eggs; 15 g Baking powder; 75 g Almond powder; 12 g Vanilla pods; 1000 g Whole UHT milk; 500 g Whole UHT milk; 90 g cornstarch; 80 g Vending machine sugar; 180 g Whole eggs; 300 g Dry butter 84%; 20 g Powdered gelatin; 30 g cornstarch; 300 g Pastry cream; 600 g Almond paste 50%, 55% or 70%; 1000 g UHT cream 35%; 985 g White chocolate Opalys

This variation on the classic strawberry tart with frangipane cream and pastry cream is combined with an "interior" of airy chocolate mousse.By Bart de Gans.

Ingredients

160gEgg yolks

320gVending machine sugar

450gWeak flour

320gDry butter 84%

4gFine salt

15gBaking powder

300gWhole eggs

75gAlmond powder

12gVanilla pods

300gDry butter 84%

30gcornstarch

300gPastry cream

600gAlmond paste 50%, 55% or 70%

1000gWhole UHT milk

90gcornstarch

80gVending machine sugar

180gWhole eggs

500gWhole UHT milk

20gPowdered gelatin

1000gUHT cream 35%

985gWhite chocolate Opalys

Preparation

Mix the egg yolks with the sugar using the flat beater of the stand mixer.
Add the beurre pommade and then the sifted flour, baking powder, and salt.
Place in the refrigerator or spread out immediately.

Use the flat beater of a mixer to soften the almond paste by gradually adding the eggs.
Add the almond powder, vanilla, and beurre pommade.
Add the cornstarch, the tempered pastry cream (see Pastry Cream), and then the chocolate melted at 35 to 40°C.
Place in the refrigerator or use immediately.

Bring the milk to a boil and pour it over the mixture of eggs, sugar, and starch.
Cook everything to boiling point.
Blend thoroughly as soon as possible to complete the emulsion.
Cool down quickly.

Heat the milk and, if necessary, the glucose to 60 to 70°C and add the soaked gelatin.
Emulsify with a silicone spatula while gradually pouring the mixture over the partially melted chocolate. Blend thoroughly as soon as possible to complete the emulsion.
Check the temperature of this base (26 to 29°C) and gradually add the whipped cream with a silicone spatula. Use immediately and freeze.

Bake the Breton dough of 8 mm thickness and 8 cm diameter in the desired round shape with frangipane cream.
Prepare the pastry cream and dose it onto the baked dough.
Decorate with raspberries and a scoop of airy chocolate mousse.

Featured products in this recipe

More featured products

HANOS Selektie

33061571

Almond paste 1:1

per Pack 500 Gram

per unit à 1 Pack

HANOS Selektie

28576418

Almond powder

per Bag 750 Gram

per unit à 6 Bag

Isfi

25032742

Vanilla pods

per JAR 50 Gram

per unit à 6 JAR

New Tex By Didess

25225050

Gelatin powder

per JAR 500 Gram

per unit à 7 JAR

Soubry

23219116

Cornstarch

per Bag 5 Kilogram

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