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Example : Medovik Cake Recipe

Composition :

  • Shortcrust
  • Raspberry confit
  • Dark chocolate ganache
  • Vanilla whipped ganache
  • Fresh raspberries

Ingredients :  (for 8 tartlets )

 Shortcrust :

  • 90 g icing sugar
  • 30 g almonds powder
  • 250 g T55 flour
  • 2 g salt
  • 110 g butter
  • 56 g  eggs

Raspberry confit :

  • 350 g puree Raspberry 
  • 7 g NH pectin
  • 100 g Granulated sugar

Dark chocolate ganache :

  • 250 g whipping cream
  • 200 g dark chocolate
  • 50 g butter
  • 35 g honey

Vanilla whipped ganache :

  • 250 g whipping cream
  • 1 vanilla pod
  • 75 g white chocolate couverture
  • 1.5 g gelatin powder
  • 9 g water 

Decoration :

  • Fresh raspberries

Method :

 Shortcrust :

  1. In a bowl mix the icing sugar + almonds powder + flour + salt
  2. Add the diced butter and sand the mixture by hand
  3. Once the sandy texture is obtained, add the eggs previously beaten and mix
  4. Once the mixture is homogeneous (don't overwork the dough), roll out the dough between two sheets of baking paper to a thickness of 2/3mm
  5. Place 10min in the freezer.
  6. Cut out circles with a diameter 1cm smaller than that of the tartlet circles (6 for a circle of 7, 7 for a circle of 8).
  7. Cut 2cm high strips to form the edges of the tarts.
  8. Replace 5 minutes in the freezer if the dough is too hot
  9. Arrange the edges first and then add the circle in the center, taking care to weld the edges well with the soap.
  10. Place in freezer for 50 minutes
  11. Place the tarts on a rack covered with silpain or baking paper (prick the bottom of your tarts)
  12. Bake in a preheated oven at 165'C for about 15 min (depending on the oven, they should be golden brown).
  13. Let cool on a rack

Raspberry confit :

  1. In a saucepan pour the fruit puree + 70g of sugar
  2. Bring to a boil.
  3. In parallel, mix the 7g of pectin with the remaining 30g of sugar
  4. Off the heat, add this mixture to the heated fruit puree
  5. Put everything back on the heat, bring to a boil again while stirring. Continue to cook for 2 minutes at a boil.
  6. Pour into a small container with a wide bottom, wrap in film and leave to cool in the fridge.

Dark chocolate ganache : 

  1. In a saucepan, pour the liquid cream + honey and heat the mixture until it is steaming.
  2. In parallel, melt the chocolate in the microwave.
  3. Pour the hot liquid cream 3 times over the melted chocolate, and emulsify
  4. Then add the cold butter cut into cubes, emulsify
  5. Set aside at room temperature for time to assemble.

Vanilla whipped ganache :

  1. In a small bowl, put the gelatin and add the water. Place in the fridge for 10 minutes until it gels.
  2. In a saucepan, pour 80 g of liquid cream with the split and grated vanilla pod, bring the mixture to a light boil
  3. Leave to infuse for at least 15 minutes (optional). Bring to a light boil
  4. In parallel, melt the white chocolate in the microwave
  5. Off the heat, add the gelatin to the hot liquid cream
  6. Pour in 3 times over the melted chocolate, emulsify
  7. Then add the remaining weight of cold liquid cream (170g), mix
  8. Pour into a wide-bottomed container, film on contact and leave overnight in the fridge (or minimum 4 hours)

Assembly :

  1. When everything is cold, pour the raspberry confit in the bottom of each tartlet.
  2. Then add chocolate ganache to the top of the tartlet
  3. Leave in the fridge for 30 minutes until the ganache sets a little
  4. Whip the ganache in the food processor: don't whip it too hard, go a little at a time until you reach maximum medium speed.
  5. Put the whipped ganache in a piping bag fitted with a 20 mm plain pastry tip
  6. Pipe a ball of ganache on the center of each tartlet
  7. Arrange raspberries upside down all around the ganache
  8. Make a hole in the center of the ganache with the melon baller
  9. Put the rest of the confit in a pastry bag and come garnish each raspberry as well as the hollows of the whipped ganache
  10. Reserve in the fridge, take out 30 min before tasting

This Recipe presented to you by the talented chef @paulinelittlechef a Bakery near me

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