#NespressoCreations – Le Chocolat Café Tarte

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EveLovelle had the courtesy to review all Nespresso products sponsored by Nespresso5Y0A1601

Bonjour à tous! Today I will be sharing another recipe for #NespressoCreations. This Le Chocolat Café Crunch is more complicated than the Espresso Shot Jelly I did a blogpost on weeks ago. This recipe takes time and patience to follow, but for those competitive and determined home chefs, you will be rewarded with not just deliciousness in the mouth, but satisfaction at paramount! I am saying this because there are 7 cake components to make and stack. For those of you who were just tuning in, I was challenged by Nespresso to create recipes for my readers. This time round, Volluto capsule incorporated within the cake. I paired it with dark Arpeggio capsule and brewed a long black to eat the cake with. I visited Lia’s kitchen once more to develop this beautiful and ethereal tarte. Having Lia from Le Cordon Bleu come up with the recipe, a French name ‘Le Chocolat Café Tarte’ was what I came up with as this cake has a lot of French artistry and influence.

Le Chocolat Café Tarte
Sweet
Pastry Dough
150g butter (cold)
300g flour
150g powdered sugar
60g eggs
60g powdered almonds
1.
Combine cubed butter, flour,
powdered sugar and powder almonds in a bowl
2.
Using a paddle attachment, blend all
ingredients on low speed until crumbly. The texture of the paste should be
sand-like
3.
Add eggs in 2 batches
4.
Stop mixing just as dough starts to
form. If your dough is sticky, wrap in cling wrap and let sit in fridge for
about 10mins
5.
Flour your table generously and roll
dough to a thickness of about 3mm
6.
Butter an 8 inch tart ring generously
with butter and unroll pastry dough over the ring
7.
Using your rolling pin, roll over the
tart ring to trim off excess dough
8.
Pinch along the sides of the ring to
ensure that the dough fits perfect and evenly with the ring. When done right,
there should be a 90 degree angle at the bottom of the dough

Bake at 180°c
for approximately 10 mins or until brown

IMG_7989 copy

 

Praliné Feuilletine
15g milk chocolate
63g hazelnut praline
7g butter
32g Pailleté Feuilletine
1.
Combine milk
chocolate, hazelnut praline and butter in a bowl
2.
Place bowl over
bain mairie and mix ingredients together until incorporated
3.
Add paillete
feuilletine and mix until combined
4.
Pour onto the
base of prepared tart and let cool in fridge

 

 

Meringue Française
250g egg whites
150g regular sugar
350g powdered sugar
1.
Using a whisk attachment, whip egg
whites
2.
When egg whites are half whipped
(foaming but very soft), add 1/3 of sugar
3.
Continue adding sugar gradually and stop
when meringue is at stiff peaks
4.
Pipe small teardrops
5.
Bake at 100°
for 1 ½ to 2 hours
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Moelleux
Chocolat (Soft Chocolate)
50g butter
10g honey
36g chocolate
20g ground almonds
20g regular sugar
16g flour
2 egg whites
20g coffee shot (Nespresso Volluto)
1.
Combine chocolate, butter, honey and
almond powder in a bowl
2.
Place bowl over bain mairie and mix
ingredients together until incorporated
3.
Using a whisk attachment, whip egg
whites. When egg whites are half whipped, slowly incorporate sugar. This allows
for a soft and supple meringue
4.
Pour flour on top of melted chocolate
mixture and let sit. Do no mix
5.
Add whipped egg whites to chocolate
mixture and fold in using a spatula. Fold and turn the bowl as you mix
6.
Add in espresso shot and fold just until
incorporated. Be careful not to over mix the batter
7.
Pour the soft chocolate mixture into the
tart and even it out with a spatula
 
 
 
Ganache Glaçage Chocolat (Chocolate glaze ganache)
150ml whipping cream
150g dark chocolate (70%)
50g honey
60g butter
40ml syrup 30°B
5g (shot that we used)
1.
To make syrup 30°B, pour 20g
water and 20g sugar into a pot. Boil until bubbles start to appear and sugar
has melted. This will be your syrup.
2.
Pour chocolate, honey and butter into a
bowl
3.
Heat whipping cream to 60°
4.
Pour warm cream and espresso shot over
chocolate and let sit for 1 min
5.
Using spatula, fold in all ingredients
together. Fold in slowly and try not to incorporate air bubbles into the
ganache glaze
evetart 2
 
Caramel Ganache
30g white chocolate
15g caramel sauce
15g whipping cream
1.     Combine all ingredients in a bowl and melt over bain mairie
2.     Mix to incorporate
3.     Place into fridge to set
 
 
 
Cappuccino Cremeux

 

75g  Whipping cream
75g Whole milk
20g (shot that we used)
55g Sugar
2  Egg
yolks
6g Gelatin sheet
155g Whipping cream

1.
Bloom the gelatin in cold water
2.
Mix whipping cream with milk and bring to boil
3.
Beat sugar and egg yolks together in a sauce pan, when the cream mixture
comes to a boil, pour it over the egg yolk mixture (whisk all the time), then
mix in the coffee
4.
Put the mixture over low heat, stirring continuously until it
reaches 82°C

Take the pan off the heat and stir in the gelatin. Let the mixture cool

 

 

 

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General Assembly
1.
Once tart has
been cooked for 1 min with the soft chocolate, let cool for 15 mins
2.
Once cool, pour
the espresso chocolate ganache glaze over until it covers the whole tart. Let
cool in fridge until the espresso chocolate ganache glaze sets
3.
Meanwhile, line
a 5 inch entremet ring with acetate
4.
Using a no 6
tip, pipe a ring of the cappuccino cremeux plus one extra ring on top of the
outermost layer
5.
Using a no 6
tip, pipe the caramel ganache into the middle of the cappuccino cremeux
6.
Finish piping
the cappuccino cremeux to cover the caramel ganache completely
7.
Let set in
fridge until cremeux is hard
8.
Once set, pour
the espresso chocolate ganache glaze and let set in the fridge until the glaze
is set and hard (The Ganache Clacage Choclat lies on both the top and bottom of the Cappucino Cremeux)
Final
Assembly
1.
Place the 5 inch mousse block on top of
the tart
2.
Decorate alternately with crushed raspberries
and meringue
3.
Sprinkle some dried flowers and gold
dust
IMG_8425 copy

 

 

Since the cake is sweet on many layers, I brewed a dark long black to balance my palate.
IMG_8432

 

 

The Appergio dark roast has mixtures of southern and central American Arabicas. The intensity of the drink is 9/10, with hints of cocoa notes.
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Everyone praised the tasteful slice of cake, and there is no better way than to enjoy this sinful creation with the loved ones.
For the Belgium Callebaut Paillete Feuilletine that I used, Nespresso delivered it to me all the way from Sydney, so I am unsure where to get the exact same one in Melbourne. But here’s a similar one that you can get from Melbourne Food Depot. Thank you Nespresso for giving me a chance to share this wonderful recipe.

 

5Y0A1610Don’t forget to search up on #NespressoCreations on Instagram to search for other creative recipes that other bloggers created. Follow Lia’s journey on Instagram @in.louvre for more sweet treats. Link me if you have successfully baked your own Le Chocolat Café Tarte. Until the next post of #NespressoCreations, cheers!

Chef: Maria Giamuli Adalia (Instagram: @in.louvre)

Photographer: Patrick Aritonang (Instagram: @patrickarto)





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