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    Tarts

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    nadine marchand
    1. The document provides recipes for several desserts including a chocolate raspberry tart, flourless chocolate sponge, raspberry jam, chocolate chiboust, Basque cafe, bavarois cafe, coffee ganache, mango sable bretons, caramel nut tart, and nut filling. 2. The recipes include lists of ingredients and instructions for making the components and assembling the final desserts. Methods include steps like creaming butter and sugar, mixing dough, boiling mixtures, infusing coffee, melting chocolate, and baking items. 3. The desserts incorporate ingredients like flour, butter, eggs, cocoa powder, jam, cream, chocolate, nuts, and fresh fruit and are prepared

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    Tarts

    Uploaded by

    nadine marchand
    122 views2 pages
    1. The document provides recipes for several desserts including a chocolate raspberry tart, flourless chocolate sponge, raspberry jam, chocolate chiboust, Basque cafe, bavarois cafe, coffee ganache, mango sable bretons, caramel nut tart, and nut filling. 2. The recipes include lists of ingredients and instructions for making the components and assembling the final desserts. Methods include steps like creaming butter and sugar, mixing dough, boiling mixtures, infusing coffee, melting chocolate, and baking items. 3. The desserts incorporate ingredients like flour, butter, eggs, cocoa powder, jam, cream, chocolate, nuts, and fresh fruit and are prepared

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    1. The document provides recipes for several desserts including a chocolate raspberry tart, flourless chocolate sponge, raspberry jam, chocolate chiboust, Basque cafe, bavarois cafe, coffee ganache, mango sable bretons, caramel nut tart, and nut filling. 2. The recipes include lists of ingredients and instructions for making the components and assembling the final desserts. Methods include steps like creaming butter and sugar, mixing dough, boiling mixtures, infusing coffee, melting chocolate, and baking items. 3. The desserts incorporate ingredients like flour, butter, eggs, cocoa powder, jam, cream, chocolate, nuts, and fresh fruit and are prepared

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    122 views2 pages

    Tarts

    Uploaded by

    nadine marchand
    1. The document provides recipes for several desserts including a chocolate raspberry tart, flourless chocolate sponge, raspberry jam, chocolate chiboust, Basque cafe, bavarois cafe, coffee ganache, mango sable bretons, caramel nut tart, and nut filling. 2. The recipes include lists of ingredients and instructions for making the components and assembling the final desserts. Methods include steps like creaming butter and sugar, mixing dough, boiling mixtures, infusing coffee, melting chocolate, and baking items. 3. The desserts incorporate ingredients like flour, butter, eggs, cocoa powder, jam, cream, chocolate, nuts, and fresh fruit and are prepared

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 2

    TARTS &TORTES CHOCOLATE RASPBERRY TART

    Sugar dough METHOD: INGREDIENTS QTY Flour 250g • Mix flour, butter and cocoa powder
    until the flour reaches a sandy Butter 175g texture (rub-in-method). • Add icing sugar and
    eggs and knead until it formed dough. Cocoa powder 25g • Rest in the fridge for 1 hour.
    Icing sugar 100g Bake in a tart ring at 170°C for approximately 20 Eggs 50g • minutes.

    Flourless chocolate sponge METHOD: INGREDIENTS QTY • Whip egg yolk and 60g of sugar
    until thick and fluffy. Egg yolk 150g • Make a meringue with the remaining sugar and egg
    whites. Egg white 200g • Fold cocoa powder into yolk mixture. Sugar 240g • Fold in
    meringue carefully and bake in a ring. Cocoa powder 75g • Bake at deck oven at 170°C for
    approximately 20 • minutes. Raspberry jam

    INGREDIENTS QTY METHOD:Raspberry puree 250gSugar 125g • Boil raspberry puree,


    glucose and 125g sugar.Glucose 125g • Mix another 50g of sugar with pectin and pour over
    simmeringSugar 50g raspberry mixture.Pectin 2.5g • Continue cooking until 104°C and add
    in lemon juice.Lemon juice ½ no. • Quickly transfer to another cold container.

    Chocolate chiboust

    INGREDIENTS QTY METHOD:Milk 200g • Dissolve gelatin with cold water.Whipping Cream
    100g • Boil milk and cream, pour over premixed yolk and custard powder,Egg yolk 140g and
    then mix well.Custard powder 16g • Bring the mixture to boil again (like to make pastry
    cream).Gelatin 9g • Add in gelatin into warm pastry cream.Egg white 200g • Make a swiss
    meringue with egg white and sugar (Bain-marie eggSugar 200g white and sugar until
    65°C).Dark chocolate 67% 325g • Fold meringue into pastry cream • Lastly fold in melted
    warm dark chocolate. BASQUE CAFEBasque dough INGREDIENTS QTY METHOD: Butter 375g
    Sugar 250g • Cream butter and sugar with paddle. Egg yolk 50g • Add in egg yolk and eggs.
    Egg 50g • Add in all of powdered ingredients. • Roll approximately 3mm and cut into
    desired shapes. Flour 300g • Finally, bake at 180°C at approximately 12 minutes. Trabbit
    12.5g Sea salt 2.5g

    Bavarois cafe INGREDIENTS QTY METHOD:Milk 250gTrabbit 9g • Dissolve gelatin with


    water.Egg yolk 90g • Make an Anglaise with milk, sugar and nescafe. • Add 1st and 2nd
    mixture together and let it coolSugar 63g • DownGelatin 13g • Fold in whipped cream to the
    mixture above.Whipping cream 225g Gourmand glaze METHOD: INGREDIENTS QTYMilk
    chocolate 33.6% 200g • Melt the milk chocolate and mix in cocoa butterCocoa butter 200g •
    Add in the caramelized almond nibs.Caramelised almond nibs 200g • Dip the frozen Café
    bavarois into the cocoa mixture.

    Coffee Ganache INGREDIENTS QTY METHOD:Cream 80gMilk 70g • Warm up the cream, milk
    and invert sugar, add in crushed coffee Bean and let infuse for 2 hours.Invert sugar 30g •
    Strained the coffee bean out and warm up the cream mixture again,Coffee beans 35g add in
    bloomed gelatin and pour over the chocolate.Milk chocolate 33.6% 50g • Cool the mixture
    down to 35 ̊C and add in butter, emulsify.Dark chocolate 67% 60g • Pipe into semi sphere
    mold and reserve in freezer.Butter 30gGelatin 5g MANGO SABLE BRETONSable Breton
    INGREDIENTS QTY METHOD:Flour 225g • Cream sugar and butter until slightly pale.Sugar
    160g • Slowly add in egg yolk.Butter 160g • Lastly, add in baking powder and flour. Bake at
    175°CEgg yolk 80g • for approximately 12 min -14minBaking powder 15g

    Crème Diplomat INGREDIENTS QTY METHOD:Sugar 75g • Combine sugar, corn flour and egg
    yolk.Corn flour 45g • Bring milk to a boil.Egg yolk 8 nos. • Pour 1⁄4 of the milk into egg
    mixture and pour backMilk 500g • into the pot.Whipping cream 200g • Bring it to a boil.
    Once smooth, place the mixture in a flat metal tray. Cling film and refrigerate to cool.Gelatin
    8g • Once cold, fold in with whipped cream. Add melted warm gelatin at last.Fresh Mangoes
    2 nos. • Garnish with fresh mangoes CARAMEL NUT TARTTart shell METHOD: INGREDIENTS
    QTY Flour 250g • Rub in cold butter & flour till sandy texture. • Add in salt & icing sugar &
    mix well Butter 150g • Last add in the milk just to bind together. Salt 2g • Mix till the dough
    comes together & keep in the chiller for a minimum of 2 Icing sugar 63g hours. Milk 49g •
    When cold roll the dough to 2 mm thickness and line the tart ring. • Blind bake at 160
    degrees for 15 mins or golden brown in colorNut filling INGREDIENTS QTYSugar 120g
    METHOD:Glucose 42g • Roast the nuts at 180°C for 10 minutes.Honey 10g • Make a caramel
    with the sugar, glucose & honey.Vanilla 5g • Deglaze with milk & peanut butter.Peanut
    butter 90g • Lastly add in roasted nuts. Mix well.Almond 60g • Pour into baked shell. Let
    set.Hazelnut 60gWalnut 60gPistachios 30g www.apcaindia.com

    +91 844-844-9002

    apca_india

    apca.india

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