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Mirror Glaze Tartelettes

Lemon Mirror Glaze Tartelettes

This dessert is for lemon lovers! If you like it a little sour, go for this recipe! It’s especially suited, if you want to show off your skills as a pastry chef to your friends!


Ingredients

  • Pâte Sucrée/ Sweet Dough
  • 125 g soft butter, soft

  • 100 g powdered sugar, sieved

  • 50 g eggs, room temperature

  • 250 g flour, sieved

  • 3 g salt

Directions

  • Mix softened butter and powdered sugar in a bowl until combined.
  • Gradually add the eggs and mix. Make sure that your eggs and butter are the same temperature.
  • Add flour and salt and knead until smooth.
  • Wrap in plastic foil and rest in the fridge overnight. (The thinner the dough the faster it cools and the faster it gets warm and soft)
  • Roll out the cooled dough to 3 mm and cut 4 circles with your tartelette ring forms.
  • For the “walls” cut out some stripes and press them inside the tartelette rings.
  • Prick the dough lightly with a fork to prevent bubbles.
  • Cool for 30 minutes and then bake in the oven at 175 °C for 10-15 minutes.
  • Let them cool completely. Make sure they don’t get brown.
  • You can freeze the leftover sweet dough for up to 2 months.

Ingredients

  • Matcha Sponge Cake
  • 100 g egg, room temperature

  • 70 g sugar

  • 63 g flour, sifted

  • 7g matcha powder

Directions

  • Beat the eggs and sugar for 10 minutes until the mixture has doubled.
  • Add the sifted flour and matcha powder and stir it gently with a spatula. (You don’t want to lose the air that you whisk in the egg mixture)
  • Bake for about 15 minutes at 190-200°C.
  • To check if the sponge cake is done, press in with your finger: If the imprint of the finger remains, it is still not good.
    When the imprinted area comes up again, it is good.

Ingredients

  • Ruby chocolate sponge cake
  • 100 g egg, room temperature

  • 70 g sugar

  • 70 g flour, sifted

  • 14 g ruby chocolate

  • x red food coloring

Directions

  • Beat the eggs and sugar for 10 minutes until the mixture has doubled. Fold in the melted ruby chocolate and food colouring.
  • Add the sifted flour and fold it gently with a spatula. (You don’t want to lose the air that you whisk in the egg mixture)
  • Bake for about 15 minutes at 190-200°C.
  • Tips:
    To check if the sponge cake is done, press in with your finger:
    If the imprint of the finger remains, it is still not good.
    When the imprinted area comes up again, it is good.

Ingredients

  • Lemon Insert
  • 90 g lemon juice

  • 40 g water

  • 25 g sugar

  • 4 g agar-agar

  • 3 g peppermint, chopped

  • 20 g lemon, filleted, diced (only add them if you like it a little sour)

Directions

  • Warm the water and lemon juice.
  • Mix and add sugar and agar-agar.
  • Bring to a boil and cook for two minutes.
  • Cool over ice water. Place in fridge.
  • Finely chop the peppermint.
  • Fillet the lemon and dice finely.
  • Blend the cooled lemon-agar-agar mixture with an immersion blender, add peppermint and lemon cubes and fill in small round silicone molds.
  • Freeze them for about 4 hours or overnight.

Ingredients

  • Lemon Ganache Montée
  • 120 g heavy cream (1)

  • 2 g gelatin

  • 70 g white couverture

  • 120 g heavy cream (2)

  • 30 g lemon juice

Directions

  • Soak gelatin in water until it’s soft. (about 10 minutes)
  • Bring heavy cream (1) to a boil, add white couverture and gelatin and mix it. 
  • Add heavy cream (2) and lemon juice and mix it well with immersion blender.
  • Cover with plastic foil and leave it in the fridge to cool for 10 hours.
  • Whip lemon ganache monté in to soft peaks, fill it in a hemisphere mold half way through, add the lemon insert and fill it up completely with lemon ganache monté.
  • Freeze for 4 hours.

Ingredients

  • Dark Ganache Montée
  • 68 g heavy cream (1)

  • 15 g corn syrup, hot

  • 20 g honey

  • 90 g dark couverture, melted

  • 68 g heavy cream, cold (2)

Directions

  • Bring heavy cream (1), corn syrup and honey to a boil, add melted couverture and mix it with an immersion blender.
  • Add remaining heavy cream, blend well and refrigerate overnight.

Ingredients

  • White Couverture Coat 
  • 150 g cocoa butter

  • 150 g white chocolate couverture

Directions

  • Melt cocoa butter and white couverture seperately over a water bath.
  • Mix them together.

Ingredients

  • Mirror Glaze
  •  100 g water

  •  200 g sugar

  •  200 g corn syrup

  •  130 g condensed milk

  •  2 g vanilla paste

  •  14 g gelatin sheets

  •  220 g white couverture

  •  x food coloring

Directions

  • Soak gelatin sheets in cold water for about 10 minutes.
  • Cook water, sugar and corn syrup to 103°C add gelatin, condensed milk, vanilla paste and mix everything together.
  • Pour over white couverture, let it sit so it can melt and blend with an immersion blender.  (try not to add too much air.
  • Pass through a sieve, tap over a counter to remove the remaining air bubbles and chill overnight.

Layers

  • Cut out the matcha sponge cake and the ruby chocolate sponge cake with the tartelette rings.
  • Place matcha sponge cake inside the tartelette.
  • Whip the dark ganache montée to soft peaks.
  • Add a little dark ganache monté and press the ruby chocolate sponge cake on it.
  • Fill the tartelette up with dark ganache monté and spread it evenly with a spatula and place it in the fridge until you need it.
  • Unmold the frozen hemispheres, stick a bamboo skewer in each of them and freeze them again for about 30 minutes.
  • Warm up white couverture coating glaze to 45°C.
  • Warm up mirror glaze to 30-32°C and keep it warm.
  • Immerse a frozen hemispheres carefully into the white chocolate coating glaze first. (do it one by one keeping remaining the other ones in the freezer)
  • Once set, immerse the half circle into the white chocolate mirror glaze.
  • Remove the skewers and use a palette knife to place them on the tartelette. 
  • Place the finished tartelettes in the refrigerator a few hours to thaw completely before serving.
  • Decorate with raspberries filled with raspberry jam, gold and peppermint. I served it with a raspberry coulis and cantaloupe sorbet. I placed the sorbet on some leftover matcha sponge cake that I dried in the oven at 100 °C.
  • Add chopped pistachios around the tartelette and you’re done!

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