Meet the finalists
Meet the finalists
Citropolis
By Florent Cheveau
Country : USA
Category : Pastry of the day
Number of portions :
- Chocolate Sweet dough
- Chocolate Sponge
- Chocolate Ganache
- Orange compote
- Mascarpone Cream
- Montage / Assembly
Chocolate Sweet dough
Ingredients
Butter 275g
Hazelnut Powder 175g
Eggs 55g
Powder Sugar 135g
AP Flour 300g
Salt 3g
Almond Powder 105g
Cacao Powder 46g
Preparation
1 Mix all ingredients in a robot coupe and sheet out the dough
2 Bake at 330F for 11min
Chocolate Sponge
Ingredients
Powder Sugar 187g
Almond Powder 37g
Cacao Powder 25g
Pastry Flour 40g
Baking Powder 4g
Butter 155g
Vanilla Extract 3g
Eggs White 156g
Orange Zest 20g
Preparation
1 Mix all ingredients in a robot coupe then spread the sponge at 4mm
2 Bake at 420F for 4min
Chocolate Ganache
Ingredients
Chocolate Alunga 41% 150g
Chocolate Inaya 65% 110g
Chocolate Ocoa 70% 50g
Cream 350g
Vanilla Bean 1g
Egg Yolks 120g
Butter 80g
Preparation
1 Warm the cream with the vanilla bean.
2 Pour over the chocolate and egg yolks and burmix in the butter
Orange compote
Ingredients
Orange Zest 200g
Orange juice 100g
Vanilla Bean 2g
Glucose 15g
Trimoline 37g
Sugar 20g
Pectine NH 6g
Grand Marnier 15g
Salt 2g
Preparation
1 Boil everything together then cool down
Mascarpone Cream
Ingredients
Cream 50g
Vanilla Bean 1g
Sugar 50g
Gelatine Sheet 1g
Fresh Mascarpone 150g
Cream 220g
Grand Marnier 20g
Orange Zest 3g
Preparation
1 Heat the first cream with the Zest, vanilla bean the sugar and the bloomed gelatine
2 Drain the cream then mix with the mascarpone and the second cream
3 Let mix set overnight and whip the next day
4 Add the Grand Marnier once the cream is whipped
Montage / Assembly
- Bake the Chocolate dough in a ring mold
- Spread the ganache on the bottom
- Sprinkle an even layer of candied peanuts on top of the ganache
- Add a small strip of orange sponge
- Pipe a thin layer of orange jam
- Pipe the mascarpone on the top of the tart to finish
- Warm the tart and top with chocolate garnish
Wednesday, 19 July, 2017
