DESSERT - Poussière d’étoile (Chocolate and coffee tart with stardust)

By Aemelia

Ingredients

• La Chantilly au café:
• 500 g Whipping cream
• 6 g Instant coffee
• 6 g Coffee extract
• 45 g Sugar
• La Pâte sucrée au chocolat:
• 95 g Icing sugar
• 30 g Almond powder
• 150 g Unsalted butter, soft
• A pinch of salt
• 1 tsp Vanilla extract
• 1 Egg
• 225 g All purpose flour
• 15 g Cocoa powder
• Chocolate cream (Crémeux au chocolat noir):
• 150 g Dark chocolate (60-70% cocoa mass), chopped
• 3 Egg yolks
• 1 tsp Instant coffee
• 40 g Granulated sugar
• 150 g Whole milk
• 150 g Whipping cream
• Les Noisettes caramélisées vanille:
• 120 g Hazelnut, skinned and chopped
• 50 g Sugar
• 50 g Water
• 1 tsp Vanilla powder

Details

Adapted from dailydelicious.blogspot.com

Preparation

Step 1

Les Noisettes caramélisées vanille:
Preheat the oven to 180°C
Roast the nut in the oven for 8 minutes, take the nut out of the oven and mix with vanilla powder.
Place the silpat over the sheet pan.
Put water and sugar in medium saucepan, and bring to boil, let it boil for 30 seconds.
Pour the nut into the pan and stir to recrystallize the sugar.
Keep the heat low and stir until all the sugar caramelize.
Take the saucepan out of the heat and pour the nut over prepared sheet pan.
Let it cool completely before keep in airtight container.


La Chantilly au café:
Heat the whipping cream until boil, pour the instant coffee, sugar and coffee extract into the whipping cream, stir to combine, let it cool completely.
Refrigerate over night.

La Pâte sucrée au chocolat:
Sift together the cocoa powder with almond powder and flour.
Beat the butter with icing sugar, and salt.
Beat in the vanilla extract, and egg.
Beat in the flour mixture, warp with plastic warp and refrigerate for 2 hours.
Preheat the oven to 170°C
Roll the pastry over floured work space, until 3 mm thickness.
Prick several times with a fork. Cut into 7 cm circle and place over 5cm semi sphere silicone baking pan.
Refrigerate for 15 minutes.
Bake for 16 minutes.
Let it cool completely.


Chocolate cream (Crémeux au chocolat noir):
Whisk the egg yolks, sugar and instant coffee together in a small saucepan, boil the milk with whipping cream and slowly whisk it into the egg yolk mixture.
Put the saucepan over low heat, stir all the time and heat until 82°C.
Take the pan off the heat and stir in the chopped chocolate until melt.

Pipe the Chocolate cream (Crémeux au chocolat noir) in the pastry.
Keep the fridge until ready to use.
Whip the coffee flavor whipping cream until soft peaks form, put La Chantilly au café into a piping bag with star nozzle and pipe over the chocolate cream.
Decorate with Noisettes caramélisées vanille.