Recipe After school delight

To prepare this dish

Ingredient list

Sweet Shortcrust Pastry

200 g Elle & Vire gourmet butter 82% FAT
200 g fine sugar
5 g fine salt
120 g eggs
500 g T55 flour

Cream Spread

500 g Excellence Whipping Cream 35% FAT
500 g Gianduja hazelnut dark chocolate

Chocolate cake

135 g Excellence Whipping Cream 35% FAT
72 g Chocolat couverture (70% cocoa)
300 g sugar
155 g T55 flour
52 g almond powder
26 g cocoa powder
232 g eggs
104 g Elle & Vire gourmet butter 82% FAT

Chocolate Disc and Roasted Hazelnuts

400 g milk chocolatecouverture (40% cocoa)
70 g roasted hazelnuts chopped

Brioche Crisps

75 g eggs
75 g milk
38 g sugar
5 g salt
125 g T45 flour
125 g T55 flour
8 g yeast
100 g butter

Chocolate & Hazelnut Chantilly

350 g Sublime, Cream with Mascarpone
350 g Cream spread tempered to 28ºC

Elle & Vire products used

Elle & Vire gourmet butter 82% FAT

Excellence Whipping Cream 35% FAT

Sublime, Cream with Mascarpone

The recipe,
step by step

1. 1

   Sweet Shortcrust Pastry

   Mix the softened butter with the sugar and the salt, followed by the eggs. Next, mix in the flour. Cover with cling film and keep in the refrigerator. Roll out the dough to a thickness of 2.5 mm. Cut out circles that are 7 cm across and 1 cm high. Leave in the refrigerator to set for an hour. Bake for 6 minutes at 120°C (fan-assisted oven), then for 9 minutes at 165°C

2. 2

   Cream Spread

   Heat the cream to 70°C and emulsify over the Gianduja

3. 3

   Chocolate cake

   Make a ganache using the cream and chocolate. Combine the dry ingredients in a stand mixer. Add the eggs, followed by the ganache, and finally, the 42°C melted butter. Pour the mixture into a 60 x 40 cm mould on a baking sheet, and bake at 165ºC for 15 minutes. Chill, then cut out 4 cm diameter circles

4. 4

   Chocolate Disc and Roasted Hazelnuts

   Melt and temper the chocolate, then spread thinly into a rectangular 35 x 50 cm frame sprinkled with chopped roasted hazelnuts. Leave tocrystallise, then cut out 7 cm diameter circles

5. 5

   Brioche Crisps

   Beat the eggs, milk, sugar and salt, then add in the flour and the yeast. Knead in the machine on the lowest speed setting for 8 minutes, then on the second lowest speed setting for 4 minutes. Next, incorporate the butter on the lowest speed setting for 6 minutes, then continue on the second lowest speed setting for 3 minutes. Set aside at room temperature for 1 hour, then place in the blast chiller. Next, bake at 180°C for 25 minutes. Cut into thin slices, then bake in the oven at 200ºC.

6. 6

   Chocolate & Hazelnut Chantilly

   Whip the Sublime cream and combine with the cream spread, then pipe

7. 7

   Assembly

   Add a little of the cream spread into each tartlet base, then affix a chocolate cake round on top. Finish with the cream spread. Smooth, chill, then arrange a chocolate and roasted hazelnut round wafer on top. Using a PF14 nozzle, pipe a rosette of the chocolate & hazelnut Chantilly. Pipe a raindrop of the cream spread onto a brioche crisp and arrange this on top

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