(Luxor Tart) Chocolate Tart Making with Chef Eliezer Campuzano Recipe Luxor Tart Elements – Almond Couscous, Rasberry Truffle, & Cream Cuba Almond Couscous Ingredients 100g Brown Sugar 100g Ground Almond 100g All Purpose Flour 100g Butter, Unsalted 3g Salt Method Mix all the ingredients to form a paste, wrap in plastic foil and freeze. Place the dough into the baking pan. Heat up the oven 180c and bake for about 20=25mins till golden brown Once done set aside to cold down. Raspberry Truflle Ingredients 140g Sugar 110g Glucose 275g Whipping Cream, lightly whipped 275g Les Vergers Boiron Respberry Puree 330g Guayaquil Dark Chocolate Couverture 22g Papouasie Milk Chocolate Couverture 3g Salt Method Mix together sugar and glucose, cook until a blonde caramel is formed. Deglaze with cream, add the puree. Pour the caramel-puree mix over the couvertures. Stir until well mixed. Pour the mixture into the cooked dough base. Chilled in the fridge. Cream Cuba Ingredients 250g Milk 250g Cream 50g Sugar 100g Egg Yolks 3g Vanilla 200g Cuba Dark Chocolate Couverture Method Heat up cream, milk, vanilla and half of the sugar, and keep below boiling point. Whisk egg yolks and the balance of the sugar, when creamy texture is rached temper with half of the cream mix. Reheat the mix and cook “a langlaise”. Pour the anglaise cream over the couverture, stir until well mixed and cool in the chiller for at least 12hours. One ready scoop up and put on top of the tart.
Posted on: Tue, 04 Nov 2014 09:58:26 +0000
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