Exotiropolis

By Patrick de Vries

Country : Netherlands
Category : Pastry of the day
Number of portions :  10

 

  1. Chocolade tartelette
  2. Biscuit Mexique
  3. Cremeux framboos
  4. Chocolade mouse
  5. Koffie chocolade crème
  6. Exotische compote
  7. Montage / Assembly

 

Chocolate tartlet

Ingredients

400 g patent flower
250 g dairy butter
50 g cocoa powder
220 g caster sugar
80 g whole egg
2 g salt

Preparation

Make a dough.
Roll out at 2 mm thickness.
Paste stick 12 cm ⦰.
Line the rings.

Bake at 180°C for 15 minutes.

Biscuit Mexique

Ingredients

259 g muscovado sugar
216 g dairy butter
173 g eggs
130 g mexique chocolate
105 g patent flour
8 g vanilla sugar
4 g cocoa powder
2 g salt

Preparation

Mix the butter, sugar and salt. 
Melt the chocolate.
Beat the eggs until fluffy.
Add butter to the eggs and mix in the melted chocolate.
Mix the sifted flour rand cocoa powder with the egg/butter mass.
Spread it thinly on a baking tray with silicone paper.

Bake at 200°C for 8 minutes.

Raspberry cream

Ingredients

250 g raspberry puree
75 g sugar
120 g egg yolk
5 g gelatin
25g water
60 g dairy butter

Preparation

Soften the gelatine.
Mix the sugar with the egg yolks.
Heat the puree to 60°C.
Mix the egg yolks and sugar with the puree.
Heat it to 83°C.
Stir the gelatine underneath.
Homogenize the mass with the butter.
Fill the tartlets.

Chocolate mousse

Ingredients

50 g sugar
50 g water
42 g whole egg
40 g egg yolk
100 g whipped cream 1
100 g mexique chocolate
100 g papouasie chocolate
4 g gelatin
28 g water
245 g whipped cream 2

Preparation

Boil water and sugar to 120°C.
Beat the whole egg and egg yolk and make a pâte à bomb.
Cook cream 1 and let the gelatine dissolve.
Make a ganache with the chocolate.
Mix the ganache with the pâte à bomb.
Add whipped cream 2.

Coffee chocolate cream

Ingredients

100 g whipped cream
9 g invert sugar
9 g glucose syrup
108 g papouasie chocolate
190 g whipped cream
10 g coffee beans

Preparation

Put the crushed coffee beans into a pan together with 100 g of whipped cream.
Heat to 80°C for 30 minutes.
Heat the dried cream and pour it through a sieve, on the chocolate.
Homogenize with an immersion blender.
Add the cold whipped cream and homogenize.
Let cool and blend it with a mixer.

Exotic compote

Ingredients

3 g pectin NH
30 g sugar
100 g mango puree
100 g passion fruit puree
1 pieces lime zest
1 boon vanilla
300 g mango pieces

Preparation

Heat the puree to 40°C and stir the sugar with the pectin.
Add the vanilla with the lime zest.
Boil the puree and remove it from the gas.
Stir mango pieces.

MONTAGE / ASSEMBLY

Make the tartlets. Sprinkle with 50% Cocoa butter and 50% Mexican chocolate.
- Put the Mexican biscuit on the bottom.
- Spray a layer of raspberry cream.
- Fill the tartlets with chocolate mousse.
- Put a small slice of Mexican biscuit on top of the mousse
- Beat the chocolate coffee cream and sprinkle spheres with a fine carton on the edge of the tartlet
- Fill in the middle with the mango compote.
- Make small round goblets of chocolate and decorate as solar panels. Put it on 3 of the cream caps.

Wednesday, 19 July, 2017