Categories
Tartelettes

Matcha Panna Cotta Tart

Ingredients

  • Pâte Sucrée / Sugar Dough
  • 62 g  soft butter, soft

  • 50 g  powdered sugar, sieved

  • 25 g  eggs, room temperature

  • 125 g  flour, sieved

  • 2 g  salt

Directions

  • Mix soft butter in a bowl.
  • Add powdered and mix 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, 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.
  • Press the rolled dough inside the tart pan.
  • 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 it doesn’t get brown. The tart is perfect when it has no color.
  • You can freeze the leftover sugar dough for up to 2 months.

Ingredients

  • Matcha Panna Cotta
  • 300 g  heavy cream

  • 100 g  sugar

  • 10 g  gelatin

  • 10 g matcha powder, sifted

  • X green food colouring if needed

Directions

  • Soak gelatin in cold water for about 10 minutes.
  • Bring heavy cream, sugar and matcha powder to a boil.
  • Let infuse for about 10 minutes.
  • Add gelatin and mix it well with a whisk.

Ingredients

  • Meringues (French method)
  • 100 g egg whites

  • 100 g egg whites

  • 100 g powdered sugar

Directions

  • Whisk egg whites until foamy.
  • Add half of the sugar. (50 g)
  • Beat until soft peaks and add the rest of the sugar.
  • Beat until stiff peaks.
  • Add powdered sugar and fold it in the stiff egg white mixture.
  • If you want them colorful you can add matcha powder or food color now.
  • Pour the meringue into a piping bag with a round tip.
  • Pipe some tear shaped meringues on a baking tray lined with baking paper.
  • Bake at 100 degrees for an hour.

Ingredients

  • Cherry marmalade
  • 50 g  cherry puree

  • 3 g gelatin

Directions

  • Warm up cherry puree. Doesn’t have to boil.
  • Add gelatin and mix well.
  • Let it cool in the fridge for 30 minutes.
  • Pour the marmalade into a piping bag.
  • Garnish matcha tart with orange filets, meringues, marmalade drops, coral tuiles, gold leaves and sweet dough flowers.

Ingredients

  • Coral Tuiles
  • 20g water

  • 3g flour

  • 2g oil

  • x violet food coloring

Directions

  • Mix all the ingredients and fry in a very hot pan with enough oil until it does not splash out of the pan.
  • Remove with a spatula and place it on a paper towel.
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Categories
Tartelettes

Special Chocolate Mirror Glaze Tartelettes

Special Chocolate Tartelette Gif

Details

Servings

3 Servings

Ingredients

  • 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

Directions

  • 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.

Ingredients

  • Chocolate Sponge Cake
  • 53 g whole egg, room temperature

  • 37 g sugar

  • 37 g flour, sifted

  • 3 g cocoa powder

Directions

  • 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.
  • 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

  • Ricotta Cream
  • 41 g ricotta cheese

  • x vanilla paste

  • x lemon juice

  • 6 g powdered sugar

  • 30 ml heavy cream

Directions

  • 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.

Ingredients

  • 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)

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.
  • Whip it to soft peaks. Be careful not to overmix it. We want an airy ganache monté.
  • Fill it into a piping bag.

Ingredients

  • Raspberry Insert
  • 55 g raspberry puree

  • 30 g lemon juice

  • 2 g powdered sugar

Directions

  • 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)

Ingredients

  • 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

Directions

  • 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.

Ingredients

  • 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

Directions

  • 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.

Layers

  • 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!
Categories
Mirror Glaze Tartelettes

Lemon Mirror Glaze Tartelettes


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!

Categories
Tartelettes

Fancy Fruit Tartelettes


Ingredients

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

  • 100 g powdered sugar, sieved

  • 3 g salt

  • 50 g eggs, room temperature

  • 250 g  flour, sieved

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 around 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

  • Lemon insert
  • 60 g lemon juice

  • 26g water

  • 20g sugar

  • 1 g agar-agar

  • 6 g peppermint, chopped

Directions

  • Finely chop the peppermint.
  • Heat water and lemon juice.
  • Add sugar and agar-agar and mix.
  • Bring to a boil and cook for two minutes.
  • Cool over ice water.
  • Mix the cooled lemon-agar-agar mixture briefly with an immersion blender, add peppermint.
  • Pour it in a piping bag and leave it in the fridge until you need it.

Ingredients

  • Cherry Ganache Montée
  • 35 g cherry puree

  • 3 g lemon juice

  • 132 g heavy cream

  • 32 g white couverture

  • 2 g gelatin

  • x vanilla          

Directions

  • Let the gelatin soak in cold water for about 10-15 minutes.
  • Melt the white couverture over a water bath. (Or in a microwave)
  • Heat up heavy cream with vanilla and cherry puree. (Does not have to boil)
  • Add into the melted couverture.
  • Add the gelatin and lemon juice and mix with an immersion blender.
  • Cover with plastic foil and leave in the fridge to cool for 10 hours.

Ingredients

  • Blueberry Ganache Montée
  • 40 g blueberry puree

  • 3 g lemon juice

  • 145 g heavy cream

  • x vanilla

  • 35 g white couverture

  • 3 g gelatin          

Directions

  • Blend blueberries in a food processor and pass through a sieve.
  • Let the gelatin soak in cold water for about 10-15 minutes.
  • Melt the couverture over a water bath. (Or in the microwave)
  • Heat up heavy cream with vanilla paste and blueberry puree. (Does not have to boil)
  • Pour it into the melted couverture.
  • Add the gelatin, lemon and mix with an immersion blender.
  • Cover with plastic foil and leave to cool for 10 hours.
  • Whip blueberry ganache montée to soft peaks.
  • Fill blueberry ganache monté into a piping bag and fill half way through into silicon ball molds.
  • Pour in a little of the lemon insert and fill up with the blueberry ganache montée and freeze for at least 4 hours.

Ingredients

  • Brownies
  • 12 g white flour

  • 9 g cocoa powder

  • 27 g butter

  • 22 g couverture, dark

  • 38 g white sugar

  • 10 g brown sugar

  • 30g eggs

  • x vanilla paste

  • x salt

Directions

  • Sift flour and cocoa powder together.
  • Melt butter.
  • Pour hot butter over couverture, mix it after two minutes until it’s well combined.
  • Beat eggs, sugar and salt together in a bowl for five minutes until it’s light and airy.
  • Add the couverture and mix it until it’s well combined.
  • Add the flour and cocoa mixture carefully.
  • Pour into a baking tray lined with baking paper.
  • Bake at 180 degrees for approx. 30 minutes.
  • With your tartelette rings cut out 3 pieces.
  • Cut lengthwise.

Ingredients

  • Whipped vanilla cream

  • 100 g heavy cream

  • x vanilla 

Directions

  • Whip up heavy cream with vanilla.
  • Pour it inot a piping bag.

Ingredients

  • Apricot Swiss Meringue Butter Cream
  • 60 g egg whites

  • 88 g sugar

  • 125 g butter, soft

  • 30 g apricot puree

  • x orange food coloring

Directions

  • Heat up egg whites with sugar over a water bath until sugar has dissolved.
  • Beat egg whites until stiff peaks.
  • Gradually add the soft butter to the egg white mixture and beat for about 5 minutes until foamy.
  • Add the apricot puree to the butter cream.

Ingredients

  • Coral tuiles
  • 20 g water

  • 3 g flour

  • 2g oil

  • x violet food coloring

Directions

  • Mix all the ingredients and fry in a very hot pan with enough oil until it does not splash out of the pan.
  • Remove with a spatula and place it on a paper towel.

Layers 

  • Spread the tartelettes thinly with melted couverture. (To prevent the sugar dough from softening because of the ganache monté)
  • Fill in some cherry ganache montée with a piping bag with a round tip into the tartelettes.
  • Place your brownie inside.
  • Fill in vanilla whipped cream.
  • Fill it up with cherry ganache monte.
  • Place your frozen blueberry ganache monteé on top of the tartelette.
  • Pour apricot butter cream into a piping bag and pipe some dots onto the tartelettes.
  • Garnsh with some pepermint leaves, gold, apricots, chocolate decorations and coral tuiles.