Composition
- La Rose Noire Small Round Chocolate Shell
- Choux pastry with a crunchy top
- Roasted sesame crumble
- Lemon and ginger compote
- Banana cream
Decoration
- Icing sugar
- Gold leaf
Choux Pastry
Ingredients |
Measurement |
|---|---|
Milk |
200g |
Water |
200g |
Salt |
8g |
Sugar |
16g |
Butter |
180g |
Cake flour |
250g |
Eggs |
400g |
Method
Heat milk, water, sugar, salt and butter until boiling point. Add the flour in and stir until get an smooth mixture. Cook for one minute stirring constantly in order to remove excess water from the dough.Remove from the pan and put into the kitchen aid bowl. Add mixed eggs little by little and mix using the paddle until get a very shinny and smooth dough.
Craquelin
Ingredients |
Measurement |
|---|---|
Butter |
150g |
Brown sugar |
180g |
Cake flour |
180g |
Method
Mix all ingredients together and roll the mixture between 2 parchment paper sheets. Freeze and cut in desired shapes. Place onto the choux and bake.
Roasted Sesame Crumble
Ingredients |
Measurement |
|---|---|
Plain flour |
150g |
Roasted sesame |
70g |
Butter |
100g |
Icing sugar |
65g |
Cocoa butter melted |
100g |
Method
Mix flour and roasted sesame seeds and mix them using a blender until get a fine powder. Mix with other ingredients until get a crumble texture. Bake at 160ºc until golden brown. Let to cool and then mix with the melted cocoa butter in order to keep the crumble wet proof.
Lemon and Ginger Compote
Ingredients |
Measurement |
|---|---|
Blanched lemon |
300g |
Mint leaves |
4g |
Caster sugar |
240g |
Honey |
60g |
Yellow pectin |
2g |
Ginger root finely grated |
5g |
Method
Dice the blanched lemons into very small pieces and cook together with the sugar, pectin and honey until get like a confiture/jam (5 minutes aprox). Remove from the heat and add the ginger grated. Mix and keep overnight into the fridge.
Banana Cream
Ingredients |
Measurement |
|---|---|
Banana purée |
200g |
Milk |
135g |
Whole egg |
90g |
Egg yolk |
90g |
Sugar |
65g |
Butter |
100g |
Gelatin sheets |
5,5g(3pc) |
Method
Make a “crème anglaise” with purées, eggs and sugar by cooking until 85ºc stirring constantly. Add the soaked gelatin sheets. Cool down the mixture to 35ºc and add the butter. Emulsify and use.
Finishing
Place some crumble on the bottom of the chocolate shell. Pour some lemon and ginger compote on top and cover with the banana cream. Fill the choux paste with the banana cream. Place the choux on top of the tartlet previously dusted with snow sugar.
