Tarte en Damier

Tarte in Damier

Tarte in Damier

 

 
 I buy the pixmold

Ingredients -

Cocoa sown paste

  • 150g pommade butter
  • 100g of icing sugar
  • 30g of almond powder
  • 25g of cocoa
  • 3g of salt
  • 1 whole egg
  • 240g of flour T55

 

Hazelnut cream

  • 50g of butter
  • 50g of sugar
  • 50g of roasted hazelnut powder
  • 1 egg
  • A pinch of salt
  • 5g of flour

 

Chocolate Caramel

  • 75g of sugar
  • 75g of cream
  • 35g of milk
  • 35g of black chocolate 65 %
  • 75g of butter
  • A beautiful pinch of salt
Bavarian Chocolate Mousse
  • 160g of black chocolate 65 %
  • 105g of milk
  • 1.5 gelatin sheet (3g)
  • 240g whole liquid cream
  • + spray bombs white and brown.

 

The Caramel Chocolate

Cook dry sugar in a small saucepan until it has a well-amber colour. Cook by gradually pouring the milk and bring the whole to a boil a few seconds. Pour on the previously melted dark chocolate, add the butter as well as salt and mix. Filmer on contact and book in the fridge for several hours.

Bavarian chocolate mousse

Rehydrate gelatin in a volume of cold water.

Founder dark chocolate. Bring the milk to a boil, add the gelatine out of the fire and pour on the chocolate in 3 times in order to obtain a smooth ganache. Allow to cool to about 35 ° c before incorporating the cream mounted into the whipped cream and pour the foam into the Pix ' Moule until the second demarcation. Reclose the mold with lid and freeze at least 5 hours.

 

The sweet cocoa paste

Work the soft butter with the icing sugar, add the powder of almond, cocoa, salt and then the egg. Finally, incorporate the flour without too much work the dough. Filmer and block at least one night in the fridge.

The next day, lowering it to 2-3mm and darkling the 20 × 20 cm pie frame. Blocking in the fridge 30 minutes then cook about 20 minutes at 180 ° c.

Take the oven out and make the cream of hazelnut.

 

The Cream of Hazel

Work the soft butter with the sugar, add the hazelnut powder (previously roasted in the oven), the egg, the salt then the flour. Calibrate on the pre-cooked pie and put the whole in the oven at 160 ° c for about 15 minutes.

 

Mounting, setting and finishing.

Dress the chocolate caramel on the bottom of pie, above the cream of hazelnut and come to smooth with a spatula.

Démouler the chocolate mousse cubes and dispose them on a grid. Well protect your work plan before spraying the velvet spray (with garbage bags like here, you can also do it in the dishwasher, for example). Spray 8 cubes with the brown spray and 8 others with the white spray, holding the bomb well within 20 centimeters of the cubes in order to avoid the clusters. Then move them to the bottom of pie by making the checkerboard pattern.

Let the dry chocolate-hazelnut pie thaw 2-3 hours in the fridge before tasting.

 

 

 

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