Disk of Phaistos
- Level:
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Difficult
- Makes:
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Makes 10 tartlets of ±10 cm Ø
Spray mix
Ingredients: Spray mix
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3.5 ozCocoa powder
Cremeux Gold Chocolate Madagascar
Ingredients: Cremeux Gold Chocolate Madagascar
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2.6 ozCream 35 %
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2.6 ozMilk
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0.2 ozSugar
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1.8 ozEggs
Ingredients: Cremeux Gold Chocolate Madagascar
Gold, Olive oil & lemon caramel
Ingredients: Gold, Olive oil & lemon caramel
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4.1 ozCream 35 %
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15.4 grLemon zest
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0.1 ozVerbena leaves
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15.4 grSalt
Ingredients: Gold, Olive oil & lemon caramel
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1.0 ozWater
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2.9 ozSugar
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2.5 ozGlucose syrup
Ingredients: Gold, Olive oil & lemon caramel
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15.4 grGelatine sheets 120b
Ingredients: Gold, Olive oil & lemon caramel
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1.2 ozButter
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0.5 ozOlive oil
Sablée de chocolate
Ingredients: Sablée de chocolate
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3.2 ozCold butter
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5.8 ozAll purpose flour
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2.8 ozIcing sugar
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15.4 grSalt
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1.1 ozCorn starch
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0.6 ozCocoa powder
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0.4 ozAlmond powder
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0.4 ozCocoa nibs (coarsely ground)
Preparation: Sablée de chocolate
- Mix in the stand mixer (with paddle attachment) until a wet, sandy texture.
Ingredients: Sablée de chocolate
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1.8 ozEggs
Preparation: Sablée de chocolate
- Add and mix in.
- Roll to 2 mm thickness.
- Line tartlet moulds of 10 cm Ø.
- Bake at 170°C for 10-15 minutes.
Lemon - Verbena Gel
Ingredients: Lemon - Verbena Gel
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6.3 ozLemon juice
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0.1 ozLemon zest
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2.1 ozWater
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0.1 ozVerbena leaves
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1.9 ozSugar
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0.1 ozAgar agar
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0.0 grCarob gum
Honey & Madagascar Chocolate biscuit
Ingredients: Honey & Madagascar Chocolate biscuit
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7.1 ozHoney
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7.4 ozEgg whites
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0.1 ozSalt
Preparation: Honey & Madagascar Chocolate biscuit
- Cook into a Swiss meringue.
Ingredients: Honey & Madagascar Chocolate biscuit
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5.6 ozEgg yolks
Preparation: Honey & Madagascar Chocolate biscuit
- Fold into the meringue.
Ingredients: Honey & Madagascar Chocolate biscuit
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0.8 ozButter
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0.6 ozOlive oil
Preparation: Honey & Madagascar Chocolate biscuit
- Melt altogether.
Ingredients: Honey & Madagascar Chocolate biscuit
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1.4 ozCake flour
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2.1 ozCocoa powder
Preparation: Honey & Madagascar Chocolate biscuit
- Sift.
- Fold the Swiss meringue inside a chocolate mixture and add flour mixture.
- Spread onto a silicone mat (1 cm thickness).
- Bake at 160°C for 15 minutes.
- Cut disks for the inside of the tarts and cut a 2 cm hole in the middle.
Banana compote
Ingredients: Banana compote
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8.8 ozCretan dwarf bananas (diced)
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0.4 ozLemon juice
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0.1 ozLemon zest
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0.7 ozSugar
Ingredients: Banana compote
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0.4 ozButter
Ingredients: Banana compote
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0.4 ozOlive oil
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0.1 ozVerbena leaves
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