Categories
Tartelettes

Apple Tartelettes

Apple Tart

Pâte Sucrée/ Sweet dough

Ingredients

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 just combined.
Add the eggs and mix. (Always make sure that everything has the same temperature when you make cakes, sponge cakes, etc. it homogenizes better)
Add flour, salt and knead until smooth.
Wrap in plastic and rest in the fridge overnight.
Roll out the cooled dough to 3 mm and cut a circle. (Circle should be a 3 cm bigger than the tart ring)
Place the dough into desired tart ring or mold. Cool for 30 minutes.

Filling

Ingredients

100 g milk
100 heavy cream
2 (100 g) eggs
48 g sugar
3 g cinnamon
200 g apples

Directions:

Mix milk, cream, eggs, sugar and cinnamon together.
Cut apples into cubes.
Place apples into your mold and fill up the tart with your heavy cream mixture.
Bake at 175 degrees for about 40 minutes. (Tart is ready when the bottom is golden brown)
Let it cool.
Plate with cinnamon ice cream. (Recipe is on my blog)

Done!

Categories
Cakes Entremets Tartelettes

Mango Mango Chocolate Tart

Mango Chocolate Tart

Pâte Sucrée/ Sweet dough

Ingredients

62 g soft butter, soft
50 g powdered sugar, sieved
25 g eggs, room temperature
125 g flour, sieved
2 g salt
20 g dark couverture

Directions:

Mix soft butter and powdered sugar in a bowl until it’s just combined.
Add the eggs and mix. (Always make sure that everything has the same temperature when you make cakes, sponge cakes, etc. it homogenizes better)
Add flour, salt and knead until smooth.
Wrap in plastic and rest in the fridge overnight.
Roll out the cooled dough to 3 mm and cut out circles with a round cookie cutter (12 cm diameter)
Cool for 30 minutes and then bake in the oven at 165°C for 10 minutes and let them cool completely. Make sure it doesn’t get brown. It’s perfect when it has no color.
Cover the inside with dark couverture by using a brush. This helps to prevent the tart base from getting soft.
You can freeze the leftover sugar dough for up to 2 months.

Mango insert
Ingredients

100 g mango puree
1 g gelatin
add sugar if needed

Directions:

Heat up mango puree.
Add gelatin and mix until combined.
Pour it into a piping bag and fill up your silicon mold. (You can also use a zip log bag freeze it and cut out the desired shape)
Freeze for at least 4 hours.

Mango Mousse
Ingredients

40 g sugar
10 g water
16 g egg whites
41 g mango puree
1 g gelatin
50 g heavy cream

Directions:

Heat up sugar and water to 118 degrees.
When it reaches 100 degrees start beating your egg whites until soft peaks.
Add your sugar syrup. Make sure it doesn’t touch the whisk. It’ll get too
cold and crystallize.
Heat up mango puree. Add gelatin and mix well.
Now mix in heavy cream into your mango mixture.
Gently fold in the meringue.
Use immediately.
Fill in your mousse halfway through in your silicon mold.
Place frozen mango insert inside.
Fill silicon mold up and freeze for at least 4 hours. 

Whipped Ganache

Ingredients

300 g heavy cream (1)
30 g glucose
x vanilla Paste
210 g white couverture
440 g heavy cream (2)

Directions:

Heat up heavy cream (1), glucose and vanilla.
Pour it over white couverture and let it set for 1 minute.
Mix until everything is combined.
Add heavy cream (2) and mix again. (We add the other half of the heavy cream so the whipped ganache cools faster.)
Let it cool for about 4 hours.
Whip up until stiff peaks.
Pour the ganache into a piping bag and fill your tart half waythrough.
Add a leftover cake or a sponge cake or whatever you have and let it cool.
I have a video how to make a easy sponge cake on my YouTube channel 😉 https://www.youtube.com/watch?v=ouPjP5BjrjE

Assembly

Unmold frozen mango mousse and place it onto the tart.
Fill another piping bag a petal tip and with the rest of the whipped ganache and pipe around the frozen mango mousse. 
Decorate with fresh berries, let it defrost and you’re done!

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.
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!