Tart destruction Colourful tart (Created by Philippe Vancayseele – Head of the Chocolate Academy™ Centre in Montreal – Canada)

Sablé breton

Ingredients Preparation
600 g pastry flour
10 g salt
30 g baking powder
Sieve together.
200 g egg yolks (fresh)
400 g sugar
Mix together and then mix in previous mixture until smooth.
Keep cool in refrigerator. Roll out until 1 cm thick and cut out 18-cm diameter round shape. Place into a cake ring and bake at 180°C for 20-25 minutes. Lightly colour sides with shiny red powder.

Passion fruit and banana crémeux

Ingredients Preparation
65 g banana fruit purée
125 g passion fruit purée
200 g whole eggs (fresh)
180 g sugar
35 g lime juice (fresh)
Make crème anglaise.
24 g gelatine mass (hydrated) Add and leave to cool to 40°C.
280 g unsalted butter Add and emulsify.
Leave to crystallise in refrigerator for 24 hours. Pipe into 16-cm diameter circular Flexipan mould and freeze.

Chocolate chantilly

Ingredients Preparation
230 g cream (35%)
20 g glucose
15 g invert sugar
Boil together.
270 g Callebaut® Finest Belgian Chocolate Recipe Power 41
135 g Callebaut® Single Origin Brazil
Add and emulsify.
700 g cream (35%) Add and emulsify. Leave to cool in refrigerator at 4°C for 24 hours.
Whip up and pipe into Flexipan moulds of different shapes and sizes. Freeze, unmould on a tray and spray with different cocoa butter-based colourings, created with IBC Power Flowers™.

Finishing and presentation
Place frozen passion fruit-banana crémeux on top of sablé Breton. Arrange the assorted and coloured chocolate chantilly irregularly. Decorate with some glossy fragments made with dark chocolate Callebaut® Single Origin Brazil CHD-Q68BRA in between the different elements.

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