Disk of Phaistos

Disk of Phaistos

Level:
Difficult
Makes:
Makes 10 tartlets of ±10 cm Ø

Cremeux Gold Chocolate Madagascar

Ingredients

  • 2.6 oz
    Cream 35 %
  • 2.6 oz
    Milk
  • 0.2 oz
    Sugar
  • 1.8 oz
    Eggs

Preparation

  1. Cook into crème anglaise.

Ingredients

Preparation

  1. Pour crème anglaise over the combined chocolates.
  1. Blend with a hand blender.
  2. Fill the Phaistos disk silicone moulds.
  3. Freeze.
  4. Unmould and - while frozen - immediately spray with the spray mix.

Gold, Olive oil & lemon caramel

Ingredients

  • 4.1 oz
    Cream 35 %
  • 15.4 gr
    Lemon zest
  • 0.1 oz
    Verbena leaves
  • 15.4 gr
    Salt

Preparation

  1. Boil altogether.
  2. Let it fuse for 15 minutes and strain.
  3. (and heat up again.)

Ingredients

  • 1.0 oz
    Water
  • 2.9 oz
    Sugar
  • 2.5 oz
    Glucose syrup

Preparation

  1. Cook into a honey-coloured caramel.
  2. Deglaze with the above hot cream and cook for a few more minutes.

Ingredients

Preparation

  1. Pour the caramel over the combined chocolate and gelatine.
  2. Homogenise with the hand blender.

Ingredients

  • 1.2 oz
    Butter
  • 0.5 oz
    Olive oil

Preparation

  1. Add to the above and homogeniser further.
  1. Leave to set overnight.

Sablée de chocolate

Ingredients

  • 3.2 oz
    Cold butter
  • 5.8 oz
    All purpose flour
  • 2.8 oz
    Icing sugar
  • 15.4 gr
    Salt
  • 1.1 oz
    Corn starch
  • 0.6 oz
    Cocoa powder
  • 0.4 oz
    Almond powder
  • 0.4 oz
    Cocoa nibs (coarsely ground)

Preparation

  1. Mix in the stand mixer (with paddle attachment) until a wet, sandy texture.

Ingredients

  • 1.8 oz
    Eggs

Preparation

  1. Add and mix in.
  1. Roll to 2 mm thickness.
  2. Line tartlet moulds of 10 cm Ø.
  3. Bake at 170°C for 10-15 minutes.

Lemon - Verbena Gel

Ingredients

  • 6.3 oz
    Lemon juice
  • 0.1 oz
    Lemon zest
  • 2.1 oz
    Water
  • 0.1 oz
    Verbena leaves
  • 1.9 oz
    Sugar
  • 0.1 oz
    Agar agar
  • 0.0 gr
    Carob gum

Preparation

  1. Boil altogether.
  1. Let it set.
  2. Briefly smoothen with a hand blender before use.

Honey & Madagascar Chocolate biscuit

Ingredients

  • 7.1 oz
    Honey
  • 7.4 oz
    Egg whites
  • 0.1 oz
    Salt

Preparation

  1. Cook into a Swiss meringue.

Ingredients

  • 5.6 oz
    Egg yolks

Preparation

  1. Fold into the meringue.

Ingredients

  • 0.8 oz
    Butter
  • 0.6 oz
    Olive oil
  • 2.8 oz
    Chd-q67mad

Preparation

  1. Melt altogether.

Ingredients

  • 1.4 oz
    Cake flour
  • 2.1 oz
    Cocoa powder

Preparation

  1. Sift.
  1. Fold the Swiss meringue inside a chocolate mixture and add flour mixture.
  2. Spread onto a silicone mat (1 cm thickness).
  3. Bake at 160°C for 15 minutes. 
  4. Cut disks for the inside of the tarts and cut a 2 cm hole in the middle. 

Banana compote

Ingredients

  • 8.8 oz
    Cretan dwarf bananas (diced)
  • 0.4 oz
    Lemon juice
  • 0.1 oz
    Lemon zest
  • 0.7 oz
    Sugar

Preparation

  1. Mix all together.

Ingredients

  • 0.4 oz
    Butter

Preparation

  1. Melt and simmer the bananas in the butter.
  2. Cook briefly into a chunky compote.

Ingredients

  • 0.4 oz
    Olive oil
  • 0.1 oz
    Verbena leaves

Preparation

  1. Mix in.
  1. Leave to cool.

Assembly and decoration

  1. Spread a thin layer of the Lemon-Verbena gel on the bottom of the chocolate sablé tart shell.
  2. Fill the hole in the biscuit ring with the gold, olive oil, and lemon caramel.
  3. Spread the banana compote on top and level the tart.
  4. Add Phaistos disk on top and decorate with a gold painted dark chocolate ring around the tart.
  5. Finish with two chocolate decorations in the shape of green olive leaves.

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