<h1 class= "pgc-h-arrow-right" > Earl's Blackcurrant Almond Cream Tower</h1>
This is a very beautiful little dessert created by Tetyana Verbytska (pictured below) by tetyana Verbytska , the beautiful principal of the CUILINARY ACADEMY KIEV INTERNATIONAL in Ukraine – the Earl's BlackCurrant Almond Cream Tart, which combines the flavor of blackcurrant with Earl's tea
Earl blackcurrant almond cream tart
by Tetyana Verbytska
Formula quantity: 12 (molds are specified in the operation step)
Almond tart shell (total: 462 g)
200 g [43.29%]... Medium gluten flour/universal flour
120 g [25.97%]... Butter (refrigerated diced)
80 g [17.32%]... powdered sugar
30 g [6.49%]...... Almond flour
2 g [0.43%]...... salt
30 g [6.49%]...... Whole eggs
make:
1: Put the diced butter and sifted flour into the mixer cylinder and beat with paddle attachment until the uniform loose granules are formed, add the sifted powdered sugar, almond flour and salt and stir evenly, and finally gradually add the whole egg mixture to stir.
2: When the dough is in a uniform state, pour it on the marble operating table, arrange it into a flat rectangle, seal it with plastic wrap, and refrigerate overnight.
Vanilla custard sauce (total: 253 g)
125 g [49.41%]... Milk
1 g [0.40%]...... Vanilla pods/seeds
30 g [11.86%]... Caster sugar
25 g [9.89%]...... yolk
5 g [1.98%]...... cornstarch
5 g [1.98%]...... Medium gluten flour/universal flour
62 g [24.51%]... butter
1: Cut the vanilla pod longitudinally and scrape off the vanilla seeds, put the vanilla seeds and vanilla pods together in milk and bring to a boil. Cover and soak for 30 minutes from the heat.
2: Mix the fine sugar, egg yolks with the sifted flour and starch until the whole is white, then boil the vanilla milk from "Step 1" again, rinse into the batter and mix well.
3: Mix well and pour into a thick bottom pan, bring to a boil, keep stirring during the period to prevent cooking and scorching for about 2 minutes, pour into a measuring cup, cover with plastic wrap, and let it cool down to 40 ° C.
4: Remove the vanilla pods, add the diced room temperature butter, and stir with a handheld homogenizer (Bamix®) to emulsify evenly. Refrigerate for at least 12 hours after use.
Blackcurrant almond cream filling (total: 208 g)
50 g [24.04%]... Butter (softened)
50 g [24.04%]... Almond flour
50 g [24.04%]... Caster sugar
50 g [24.04%]... Whole eggs
8 g [3.84%]...... Blackcurrant Liqueur/Liqueur*
Appropriate amount [0.00%]...... Frozen blackcurrant (optional)
1: Put the softened butter, almond flour and caster sugar into a blender equipped with paddle attachment, add the whole egg mixture heated to 40 ° C in parts, and then add the warm blackcurrant liqueur and stir for a few minutes, do not stir excessively.
2: Squeeze in 25g of cream into each tart shell and sprinkle a few frozen blackcurrants (not mandatory). Bake in the oven at 160°C until a uniform pale golden brown.
Swiss Mering Ma Ling (Total: 450 g)
150 g [33.33%]... powdered sugar
150 g [33.33%]... protein
150 g [33.33%]... Caster sugar
Appropriate amount [0.01%]...... Pink, purple pigment
1: Mix the egg white with the granulated sugar on a hot bath and stir to 60 °C. Remove from heat to powdered sugar, whisk into a smooth and firm meringue, and finally add the pigment and mix well.
2. Put into a framed flower bag and squeeze the "water droplet" shape with a round spout with a diameter of 1 cm in diameter, and then bake at 90 ° C for about 2 hours.
Earl's Tea Bree (Total: 300 g)
3 g [1.00%]...... Earl's Tea (Tea Leaves)*
225 g [75.00%]... Light cream (milk fat content 35%)
45 g [15.00%]... yolk
25 g [8.33%]...... Caster sugar
2 g [0.67%]...... X58 pectin powder
1: Bring the light cream and tea leaves to a boil, cover and steep for 30 minutes. After filtering, make up the weight to 225 grams with a light cream other than the recipe (some of which is lost during boiling and heating).
2: Whisk the egg yolk with caster sugar/X58 pectin powder (mix well in advance and then put it together with the egg yolk) until white. Add the light cream of "Step 1" and mix well, pour into a saucepan and stir and heat to 80 °C.
3. Squeeze into a flat round silicone mold with a diameter of 3cm and freeze.
※Material description: Earl Grey tea, refer to the following figure:
※Material description: X58 pectin powder ( pectin X58), refer to the following figure:
Blackcurrant Mousse (Total: 585 g)
200 g [34.19%]... Blackcurrant fruit mushroom*
30 g [5.13%]...... Caster sugar
65 g [11.11%]... Gelatin Liquid (9 g Gelliptin Powder*+56 g Cold Water)
20 g [3.42%]...... Blackcurrant Liqueur/Liqueur*
270 g [46.15%]... Light cream (milk fat content 35%)
1: Mix 1/2 of the amount of blackcurrant mushrooms with fine sugar and heat them to 50 °C, add melted gelatin solution from the heat and mix well, then add the remaining fruit mushrooms and liqueurs to mix well.
2: Cool down the box at 30 °C, add the light cream in two parts and gently stir well with a rubber spatula.
3. Squeeze into a hemispherical silicone mold with a diameter of 5cm.
※Material description: blackcurrant puree, refer to the following figure:
※Material description: Blackcurrant liqueur /liqueur ( Creme de cassis liquor), refer to the following figure:
※Material description: gelatin powder (gelatin, 200 Bloom), refer to the following figure:
Mirror pectin (total: 305 g)
25 【 8.20%】...... Water A
75 【24.59%】...... Water B
75 【24.59%】...... Caster sugar A
75 【24.59%】...... Caster sugar B
50 【16.39%】...... Glucose syrup
1 【 0.33%】...... Citric acid*
2 【 0.66%】...... X58 Pectin Powder*
2 【 0.66%】...... NH Pectin Powder*
1: Mix caster sugar A with two kinds of pectin powder, add water A and mix well, let stand for 20 minutes.
2: In a thick bottom pan, add water B and caster sugar B, then add glucose syrup, heat to 70 °C, add the "step 1" mixture and keep stirring, boil, continue to boil for 5 minutes, and finally add citric acid.
3. It can be refrigerated and stored for 7 days, and then frozen for several months.
※Material description: NH pectin powder ( pectin NH), refer to the following figure:
※Material description: citric acid (citric acid, acide citrique), refer to the following figure:
Assembly & Decoration:
1: Roll the tart dough to a thickness of 2 mm, cut it into a circle with a diameter of 10.5cm, spread it into a tart mold with a diameter of 7cm, and refrigerate it for several hours. Bake at 160 °C for about 10 minutes until the surface is golden brown.
※Mold: Brand: Pavoni, Model: XF7020, Diameter 0.7cm, Picture below:
(Zoom in on the picture to see the brand logo on the left, of course, it is not necessary, your own commonly used tart mold can be)
※For a sparkling and beautiful effect, you can spray the surface of the tart shell with egg milk liquid (1 part light cream + 4 parts egg yolk) in a spray gun after baking, and then bake at 160 ° C for 2 minutes.
2: Pour the prepared "blackcurrant almond cream filling" into 25 grams of each "tart shell", put a few frozen blackcurrants (not required), put them in the oven and bake at 160 ° C for about 10 minutes until a beautiful pale golden brown.
※Important: Do not over-bake, the filling should be in a fluffy state after baking, if it is over-baked, it will become dry and hard after cooling, and the taste will become worse.
3. Squeeze the made "Earl Tea Bud" into a flat round silicone mold with a diameter of 3cm (brand: Silikomart, model: SF006, diameter: 3cm, if not, directly with a 3cm hemispherical shape).
4. Squeeze the "blackcurrant mousse" into a hemispherical silicone mold with a diameter of 5cm (brand: Silikomart, model: SF004, diameter: 5cm), and put the frozen and demolded "Earl's Tea Bud", and then fill the mold with "blackcurrant mousse", smooth and freeze.
5. Whisk the "vanilla custard sauce" that has been refrigerated for more than 12 hours until it is firm and thick, put it into a decorated flower bag and squeeze it into the tart until it is level with the surface of the tart.
6, the "mirror pectin" boiled, add 10% water mix well, into the spray gun spray on the frozen demoulding of the "blackcurrant mousse" surface, if you want the tart shell is also crystal clear texture, you can also spray it on the edge of the tart shell.
※Note: The temperature of the spray solution must not exceed 60 °C, and the cake to be drizzled must be frozen below -25 °C.
7. Place the sprayed "blackcurrant mousse" on the "tart", decorate it with roasted and cooled Swiss meringue Ma Ling, and embellish the top with gold leaf paper (covering the traces of the bamboo stick jack).
※ Highlights: Swiss meringue Ma Ling can only remain in a stable state for a few hours in the freezer, so be sure to decorate the cake when it is placed on the counter or sold.
Principal Tetyana Verbytska's other desserts are all gray and high
Cassis tartlet with tea creme brulee
recipe for 12 tartlets diameter 7cm
ALMOND SHORTCRUST PASTRY (total weight 462 g)
200 g all-purpose flour
120 g diced butter
80 g powdered sugar
30 g almond flour
2 g salt
30 g eggs
Sieve flour. In a mixer fitted with the paddle attachment process butter and flour into crumbs. Add sieved powdered sugar, almond flour and salt. With a mixer on fold in eggs.
Once the dough is homogeneous, turn off the mixer. Form the dough into a flat rectangle, wrap with plastic and fridge overnight.
VANILLA PASTRY CREAM (total weight 253 g)
125 g milk
1 u vanilla pod
30 g sugar
25 g yolks
5 g cornstarch
5 g all-purpose flour
62 g butter
Put vanilla pod split lengthwise into the milk. Bring to a boil. Let infuse for 30 minutes.
Whisk together sugar, yolks, sieved flour and cornstarch until incorporated and white. Bring milk with vanilla to a boil again. Pour of the hot milk into the yolk mixture. Whisk.
Pour the mixture into the pan. Bring to a boil whisking constantly. Boil the cream for 2 minutes over moderate heat keeping whisking. Place the cream in a container. Cover with plastic wrap, pressing it directly on the surface. Let cool to 40°C.
Remove the vanilla pod. Add diced butter at room temperature. Pulse the cream with a hand blender. Set aside the cream to cool for at least 12 hours.
BLACKCURRANT ALMOND CREAM (total weight 208 g)
50 g softened butter
50 g almond powder
50 g sugar
50 g eggs
8 g Creme de cassis liquor
q.s frozen blackcurrant as much as needed
Procedure：
In a mixer fitted with the paddle attachment combine softened butter, almond powder and sugar. Add eggs heated to 40°C in small portions. Add warm liquor. Mix the cream for a few more minutes without letting get whipped.
Pipe to fit 25 g of cream into each tartlet. Top with a few blackcurrants. Bake at 160°C until light blown color.
SWISS MERINGUE total (weight 450 g)
150 g powdered sugar
150 g egg whites
150 g sugar
Whip egg whites and sugar over water bath to 60°C. Remove from water bath. Add powdered sugar. Whip until stiff peaks.
Pipe the meringue with a pastry bag and 10 mm tip.
Bake for 2 hours at 90°С.
TEA CREME BRULEE (total weight 300 g)
3 g Earl Grey tea
225 g cream 35%
45 g yolks
25 g sugar
2 g pectin X58
Bring cream with tea to a boil. Let infuse under plastic for 30 minutes. Drain, add the cream to adjust to the initial weight.
Whip together yolks and sugar previously combined with pectin until white. Add tea-infused cream. Cook in a pan up to 80°C stirring constantly. Pour into a 3 cm diameter semispherical mold. Freeze.
BLACKCURRANT MOUSSE (total weight 585 g)
200 g blackcurrant puree
65 g gelatin mixture (9 g gelatin + 56 g water)
20 g Creme de cassis liquor
270 g cream 35%
Heat 1/2 of the black currant puree and sugar to 50°C. Add melted gelatin mixture, the remaining puree and liquor.
Once the mixture is 30°C, add whipped cream in two additons. Stir with a spatula until homogeneous. Place into 5 cm diameter silicone molds.
NEUTRAL GLAZE (total weight 305 g)
25 g water A
75 g water B
75 g sugar A
75 g sugar B
50 g glucose
1 g citric acid
2 g pectin NH
Combine sugar A with pectin and add water A. Set aside for 20 minutes.
In a pan combine water B with sugar B, then add glucose. Heat to 70°C.
Whisking constantly fold in pectin and sugar mixture and bring to a boil. Boil for 5 minutes. Add citric acid. Neutral glaze can be stored for a week in a fridge or a few months in a freezer.
Assembly:
Step 1 Prepare shortcrust pastry. Roll the dough to 2 mm thick. Cut out 10,5 cm diameter circles. Fit into 7 cm diameter tartlet mold*. Let it dry for a few hours. Bake tartlets until saturated sand color at 160°C for about 10 minutes.
Tip. To get beautiful and shiny tartlet walls, spray baked crust with a mixture at a ratio of one part cream to 4 parts yolks using a flower sprayer. Bake for 2 minutes at 160°C.
※Pavoni perforated tartlet mold; code XF7020, diameter – 70 mm.
Step 2 Prepare almond cream. Fit 25 g of cream into each baked tartlet. Put black currant. Bake at 160°C about 10 minutes until light golden color.
Tip. It is very important that baked almond cream not be hard. The cream should be soft otherwise it will be overdried once you cool it.
Step 3 Prepare tea creme brulee. Pour into 3 cm hemispheres**. Then freeze.
Tip. Let fragrant additives infuse in the fridge with cream for about 12 hours. Cold infusions always have delicate flavor notes.
※Silikomart SF006 silicon semisphererical mold; diameter – 30 mm
Step 4 Prepare blackcurrant mousse. Then pipe it into 5 cm diameter silicone semispheres*. Put frozen creme brulee into the blackcurrant mousse. Freeze.
※Silikomart SF004 silicon semispherical mold; diameter – 50 mm
Step 5 Prepare vanilla pastry cream. Fridge it for at least 12 hours. Whisk the pastry cream until stiff consistency. Pipe onto the top of tartlet baked with almond cream.
Step 6 Bring the neutral glaze to a boil. Add water, about 10% of the neutral glaze total weight. With a compressor and a food spray gun, coat the wellfrozen blackcurrant mousse with a thin layer of neutral glaze. You can also pour tartlets with the neutral glaze. In this case the temperature of the neutral glaze should not climb above 60°C. To-becoated bases should be frozen well at a temperature below -25°C.
Step 7 Top the pastry cream with a tea creme brulee currant hemisphere. Decorate with meringue.
Tip. Meringue cannot be fridged for more than a few hours. Meringue-decorated products are served immediately.
(▲Chinese edition▲JPG format)
(▲English version▲JPG format)
—▼Portal · Poke the picture below · Available in Recipe ▼—
(▲Fixed: Inside the "leaf", it should be basil shanti cream)
Headmaster and Quentin Bailly (poke in with recipe)
The pictures in this article are from the International Baking Academy in Kiev, Ukraine
（CUILINARY ACADEMY KIEV INTERNATIONAL）
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