Madong Chocolate Soufflé Tart
Patrice Ibarboure
Recipe for 40 individual soufflé tarts.
Recipe in 7 steps
Crumbly Chocolate Sweet Pastry
1| Dry butter | 560 g | 27.0 % |
| Icing sugar | 280 g | 13.5 % |
| Fine salt | 8 g | 0.3 % |
| Potato starch | 190 g | 9.1 % |
| Almond powder | 90 g | 4.3 % |
| Whole eggs | 60 g | 2.9 % |
| Egg yolks | 60 g | 2.9 % |
| T55 flour | 760 g | 36.7 % |
| COCOA POWDER 22/24% | 60 g | 2.9 % |
| Total | 2068g | 100% |
Put the butter, then add the icing sugar, salt, potato starch, and almond powder. Mix the flour with cocoa powder and pour in alternating with the eggs and egg yolks. Spread to 2.5mm, cut out tart bases using a 7cm circle cutter and cut strips measuring 22cmx2cm. Line the tart rings and refrigerate overnight, bake for 16 minutes at 160°C. |
Hazelnut / Coffee Praline
2| HAZELNUT PRALINE 50% Crunchy | 250 g | 86.2 % |
| Coffee beans | 40 g | 13.7 % |
| Total | 290g | 100% |
Crush the coffee beans with a rolling pin, then mix them with the hazelnut praline. |
Madong Chocolate Pastry Cream
3| Semi-skimmed milk | 675 g | 49.6 % |
| Caster sugar | 120 g | 8.8 % |
| Egg yolks | 30 g | 2.2 % |
| Whole eggs | 135 g | 9.9 % |
| Custard powder | 65 g | 4.7 % |
| Unsalted butter | 65 g | 4.7 % |
| Dark chocolate MADONG 70% | 270 g | 19.8 % |
| Total | 1360g | 100% |
Whisk the egg yolks, whole eggs, and sugar until pale, then add the custard powder. Bring the milk to a boil and pour over the eggs, cook until boiling, add the butter, then pour over the chocolate, and set aside |
Cocoa Soaking
4| Water | 360 g | 84.7 % |
| Muscovado sugar | 25 g | 5.8 % |
| COCOA POWDER 22/24% | 40 g | 9.4 % |
| Total | 425g | 100% |
Bring the mixture to the boil and then soak the biscuits. |
Madong Chocolate Cream
5| 35% liquid cream | 240 g | 28.0 % |
| Semi-skimmed milk | 240 g | 28.0 % |
| Egg yolks | 85 g | 9.9 % |
| Caster sugar | 80 g | 9.3 % |
| Dark chocolate MADONG 70% | 210 g | 24.5 % |
| Total | 855g | 100% |
Whisk the egg yolks with the sugar until pale. Heat the milk and cream together, then pour over the egg yolks and sugar. Cook at 82°C and pour over the chocolate in 3 portions. Ensure a good emulsion, blend, and set aside. |
Soufflé Mixture (for 40 tarts)
6| Chocolate pastry cream | 450 g | 44.1 % |
| Egg whites | 480 g | 47.0 % |
| Caster sugar | 90 g | 8.8 % |
| Total | 1020g | 100% |
Microwave the pastry cream for 10 seconds, whisk until smooth. Beat the egg whites with the sugar until stiff peaks form, then fold into the pastry cream. Pour the mixture into the tarts. |
Bitter Chocolate Biscuit
7| Egg whites | 145 g | 31.5 % |
| Caster sugar | 160 g | 34.7 % |
| Egg yolks | 100 g | 21.7 % |
| COCOA POWDER 22/24% | 55 g | 11.9 % |
| Total | 460g | 100% |
Whip the egg whites. Tighten with half the weight of caster sugar. Whisk the egg yolks with the other half of the sugar. Sift the cocoa powder. Fold the sifted cocoa into the whipped egg yolks. Gently fold the egg yolk and cocoa mixture into the stiff egg whites using a spatula. Pour onto a half-sheet pan lined with parchment paper. Bake at 200°C for 8 minutes. Cut out disks measuring 5cm in diameter. |
Final assembly
Finish:
100g of ground coffee
50g of 22-24% cocoa powder
Assembly:
Pre-bake the tart crusts at 160°C, keeping the ring, line them with parchment paper cut to a height of 3cm. Place 5g of praline at the bottom of the tart, then spread the chocolate pastry cream around the edge of the tart, fill the center of the tart with the chocolate cream.
Sprinkle with a little fleur de sel, place the previously soaked chocolate biscuit, and finish with the soufflé mixture, dusting with cocoa powder before baking.
Bake the tart for 6 minutes at 200°C. Upon removing from the oven, remove the ring and paper, and sprinkle with ground coffee.