Tarte Venezuela

Composition

This application is made up using 4 recipes

  1. Sugar Dough
  2. Apricot Rosemary Jam
  3. Venezuela Cake
  4. Venezuela Chocolate mousse

1. Sugar Dough

Tegral Patacrout - 500 gr
Aristo Primeur Croissant - 200 gr
Whole Eggs - 50 gr
Fleur de Sel - 5 gr

Method

Mix everything together until you obtain a homogeneous dough. Roll out at 4mm, build up the dough in the circles. Place the dough in the fridge for one hour. Bake on a Silpain® at 180°C for 18min.

2. Apricot Rosemary Jam

Sugar - 500 gr
Water - 500 gr
Rosemary - Q.S.
PatisFrance Abricots Entiers Mini Maroc - 1500 gr

Method

Boil the sugar with the water. Add the Rosemary and boil again. Cut the apricots in two and let them infuse in the syrup for 12hours. Sieve and mix the apricots.

3. Venezuela Cake

Tegral Satin Moist Cake Dark - 500 gr
Whole Eggs - 200 gr
Oil - 200 gr
Water - 100 gr
Belcolade Origins Venezuela 43 - 100 gr

Method

Mix the first 4 ingredients for 4 min. at medium speed. Melt the Belcolade Origins Venezuela 43 and add to the other mixture.
Spread out on a baking tray and bake at 180°C for 8min.

4. Venezuela

Chocolate mousse
Festipak - 50 gr
Whole Milk - 50 gr
Egg Yolks - 120 gr
Puratos Bavarois Neutre - 45 gr
Belcolade Origins Venezuela 43 - 225 gr
Chantypak - 350 gr

Additional ingredients needed:
Belcolade Noir Selection C501/J

Method

Mix the 4 first ingredients together and warm up till 85°C.
Pour this onto the Belcolade Origins Venezuela 43 and mix to make it homogeneous. Add the whipped Chantypak.

Final Assembly

Cut out a circle of the Venezuela Chocolate Cake, place it on the bottom of the sugar dough. Put a layer of the apricot rosemary jam on top. Close with the Venezuela Chocolate Mousse. Put on top square of Belcolade Noir Selection C501/J and layers of Venezuela Chocolate Mousse and repeat this application two times.