- Pâte Sucrée / Sweet Dough
62 g soft butter, soft
50 g powdered sugar, sieved
25 g eggs, room temperature
125 g flour, sieved
2 g salt
- Mix soft butter and powdered sugar in a bowl until it’s light and airy.
- Gradually add the eggs and mix. (Always make sure that everything has the same temperature when you make cakes, sponge cakes, etc. it homogenizes better and you’ll get more airy and fluffy cakes)
- Add flour and salt and knead until smooth. You can do this in a KitchenAid or with a spatula.
- Wrap in plastic and rest in the fridge overnight. (the thinner the dough the faster it cools)
- Roll out the cooled dough to 3 mm and cut 3 circles with your tartelette ring forms.
- For the “walls” cut out some stripes and press them inside around the tartelette rings.
- Prick the dough lightly with a fork.
- Cool for 30 minutes and then bake in the oven at 175°C for 10-15 minutes and let them cool completely.
- Make sure they don’t get brown. They are perfect when they don’t have color.
- You can freeze the leftover sweet dough for up to 2 months.
- Cover the inside with dark couverture by using a brush.
- Chocolate Sponge Cake
53 g whole egg, room temperature
37 g sugar
37 g flour, sifted
3 g cocoa powder
- Beat the eggs and sugar for 10 minutes until the mixture has doubled.
- Add the sifted flour and cacao powder and fold it in 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.
- Let it cool completely. (If you prepare the sponge cake a day before cover it with plastic foil so it doesn’t dry out.)
- Cut it out with a tartelette ring and with a smaller ring in the middle so it look like a donut. Trim off the caramelization. It should be 1 cm high.
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.
- Ricotta Cream
41 g ricotta cheese
x vanilla paste
x lemon juice
6 g powdered sugar
30 ml heavy cream
- Whip heavy cream to soft peaks and leave it in the fridge.
- Mix ricotta cheese, vanilla pulp, lemon juice and powdered sugar together.
- Fold in heavy cream, pour the mixture into a piping bag until you need it.
- Dark Ganache Montée (Mousse)
68 g heavy cream (1)
15 g corn syrup, hot
20 g honey
90 g dark couverture, melted
68 g heavy cream, cold (2)
- 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.
- Whip it to soft peaks. Be careful not to overmix it. We want an airy ganache monté.
- Fill it into a piping bag.
- Raspberry Insert
55 g raspberry puree
30 g lemon juice
2 g powdered sugar
- Mix Raspberry puree, lemon juice and powdered sugar together.
- Pour it into a piping bag, fill it half way through in small silicon molds and freeze (at least 4 hours)
- Dark Chocolate Mirror Glaze
36 ml water
72 g sugar
72 g glucose
48 g condensed milk
5 g gelatin sheet
x vanilla paste
72 g dark couverture
x red food coloring
- Soak gelatin sheets in cold water for about 10 minutes.
- Melt couverture over a water bath (bain-marie) or in a microwave.
- Cook water, sugar and corn syrup to 103°C add gelatin, condensed milk, vanilla paste and mix everything together.
- Pour over dark 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.
- Chocolate Crumbles
25 g flour
25 g ground nuts, e.g. hazelnuts, walnuts or almonds
25 g sugar
37 g cold butter, in small pieces
50 g dark couverture
- Knead all ingredients by hand until everything is well combined.
- Put it on a baking tray with baking paper and flatten it a bit.
- Bake at 175°C for approx. 18 minutes.
- Crush it until you have nice crumbles.
- Add dark couverture and mix it with a spatula.
- Press the chocolate crumbles firmly down on the tartelette bottom.
- Fill your hemisphere silicon molds half way through with chocolate ganache monte.
- Press the frozen raspberry hemispheres into the mold.
- Fill it up with the rest of ganache monte and freeze for at least 4 hours.
- Place the donut shaped sponge cake on the tartelette.
- Fill it up with mascarpone cream and chill in the fridge.
- Make your mirror glaze and rewarm it on 28 degrees.
- Unmold your hemisphere silicon mold and place them on a cooling grid tray and pour over the mirror glaze.
- Wait until the mirror glaze stops dripping. Place the mirror glaze sphere with a offset spatula and a small knife on the tartelette add a gold leaf for decoration and you’re done!