Tarte Aube
Evgenios Vardakastanis
Recipe in 5 steps
Chocolate Cardammon Siphon
1| Milk | 400 g | 39.9 % |
| Cream 35% | 380 g | 37.9 % |
| Egg yolk | 40 g | 3.9 % |
| Cardammon | 2pcs | 0.1 % |
| Dark chocolate MADONG 70% | 180 g | 17.9 % |
| Total | 1002g | 100% |
Make a crème anglaise with all the ingredients except Madong 70%. Melt Madong at 45°C and make an emulsion with the 1st mixture. Let it cool at 4°C overnight. Serve it in a siphon bottle and add 2 cream chargers. |
Chocolate crumble
2| Butter | 100 g | 24.8 % |
| Flour | 90 g | 22.3 % |
| COCOA POWDER 22/24% | 10 g | 2.4 % |
| Almond powder | 100 g | 24.8 % |
| Brown sugar | 100 g | 24.8 % |
| Salt | 2 g | 0.4 % |
| Total | 402g | 100% |
Combine all the ingredients in a mixer with a paddle Roll the dough at 7mm and cut into squares Bake at 150°C about 18’ |
Deltora crémeux
3| Cream 35% | 500 g | 26.5 % |
| Milk | 500 g | 26.5 % |
| Egg yolk | 200 g | 10.6 % |
| Sugar | 100 g | 5.3 % |
| Dark chocolate DELTORA 70% | 585 g | 31.0 % |
| Total | 1885g | 100% |
Make an anglaise with all the ingredients except Deltora 70%. Melt Deltora 70%. Make an anglaise with milk, cream, sugar and yolks. Emulsify with the chocolate and store. |
Aubergine confit
4| Aubergine | 1000 g | 52.3 % |
| Sugar | 900 g | 47.1 % |
| Lime | 1pc | 0.0 % |
| Lemon | 1pc | 0.0 % |
| Cinnamon | 5 g | 0.2 % |
| Cardammon | 3pc | 0.1 % |
| Total | 1910g | 100% |
Wash the aubergines, cut the green side. Pierce them and place in a saucepan with all the other ingredients overnight in the fridge. Add water and boil about 2hrs. |
Cigarette cocoa paste
5| Flour | 90 g | 22.5 % |
| Egg whites | 100 g | 25.0 % |
| Butter | 100 g | 25.0 % |
| Sugar | 100 g | 25.0 % |
| COCOA POWDER 22/24% | 10 g | 2.5 % |
| Chia seeds | - | 0.0 % |
| Total | 400g | 100% |
Leave the butter in a room temperature and combine all the ingredients in a mixer with the paddle. Shape it and add on top the chia seeds and bake at 165°C about 5 minutes. |