Good (UAE) - - THE CHEF SHOP -

Makes 5 tarts CHOCO­LATE STREUSEL Base

40g but­ter (room tem­per­a­ture) 50g al­mond meal 50g dark brown sugar 6g co­coa pow­der 20g flour 13.3g but­ter (room tem­per­a­ture)

Salted Caramel milk CHOCO­LATE ganache

30.5ml cream 15ml corn syrup 31.24g milk choco­late 5g co­coa but­ter 15g but­ter room temp 30.5g sugar 2 pinches of salt


152ml milk 2 egg yolks 30g sugar 15g corn starch 20g cubed cold but­ter half a vanilla pod


150g pas­try cream (from above) 6g gelatin pow­der 30ml wa­ter 112g peanut but­ter 280ml whipped cream

1) To make the choco­late streusel base, mix all in­gre­di­ents ex­cept for the sec­ond por­tion of but­ter to­gether in a mixer bowl and mix. When a paste forms, take out and roll thin, plac­ing the paste be­tween two bak­ing sheets. bake at 170°C un­til dry, then cool at room tem­per­a­ture. blend in food pro­ces­sor un­til a fine crumb. Mix the fine crumb with the sec­ond por­tion of but­ter. di­vide into five por­tions, push each down into the 9-cm rings and set in the re­frig­er­a­tor. once they are set, re­move them from the rings and store in re­frig­er­a­tor. 2) To make salted caramel milk choco­late ganache, place cream and corn syrup in a pot and heat. 3) In another pot, heat just the sugar, stir­ring con­stantly un­til it turns into a dark caramel. Slowly pour the cream mix­ture into the caramel, whisk­ing to emul­sify. 4) Put choco­late and co­coa but­ter into a bowl. Take caramel mix­ture off the heat and pour onto choco­late and co­coa but­ter, then emul­sify with a stick blender. Let cool. blend in but­ter and salt. Pre-wrap the 6-cm rings with alu­minium foil to give each one a base, then fill each one with ganache. 5) To make pas­try cream for the peanut but­ter mousse, bring milk and vanilla to the boil. Whisk to­gether the egg yolks and sugar and whisk in the corn starch. Slowly pour the milk on top of the yolk and place back in the pot. Con­tin­u­ally whisk while cook­ing the mix­ture out for 3 min­utes. Let cool. Place cus­tard mix­ture into food pro­ces­sor and add cubed but­ter slowly. Place in re­frig­er­a­tor un­til com­pletely cold. 6) To make peanut but­ter mousse, dis­solve gelatin pow­der in ice wa­ter, then place in a con­tainer in the mi­crowave for 10 to 20 sec­onds. 7) Whisk to­gether the pas­try cream and the peanut but­ter un­til com­bined. Fold in the dis­solved gelatin. Fold in the cream. 8) Pipe por­tions of peanut but­ter mousse into each of the 9-cm rings and smooth with a spat­ula. 9) Re­move the ganache from its mould, place in the mid­dle of the mousse, and press down slightly. Pipe some more peanut but­ter mousse on top, cov­er­ing the ganache, and level out with a spat­ula. 10) Con­struct­ing the dessert from bot­tom side up, place each choco­late streusel base over each peanut but­ter mousse. 11) Flip over and let set, ei­ther in freezer or re­frig­er­a­tor. 12) Take out be­fore serv­ing and care­fully re­move the ring from each tart. Serve

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