Coffee Mascarpone Whip
GRAMS INGREDUANS MOTHED
7.5 Gelatin Place the double/heavy cream into a medium saucepan
45 Cold water along with the whole coffee beans. Place it on a medium
300 Cream heat and bring the mix to a simmer and then strain the
50 Coffee beans mixture to remove the coffee beans. Cover with clingfilm
and allow it to chill for 3 hours.
125 Sugar
- 300g Double/Heavy Cream
45 Water - 50g Whole Coffee Beans
90 Egg yolks 2
325 Mascarpone Place the gelatin into a small saucepan along with the
1/2 Vanilla bean paste cold water. Allow it to bloom for 10 minutes.
- 7.5g Powdered Gelatin (Platinum Strength)
- 45g Cold Water
3
Into the bowl of a stand mixer, add the egg yolks and mix
on a medium-high speed. In the meantime, place the
sugar & water mixture into a small saucepan and place it
on a medium heat. Bring the sugar & water mixture to
118C/245F on a digital thermometer and then slowly
drizzle it over the egg yolks. Whisk the mixture for 5
minutes until it is pale and thick. *Quick note - it is quite
a small amount of sugar syrup and if your pan is too big it
can crystalise quickly - if this happens, simply double the
batch of sugar syrup and then only pour half into the egg
yolks!
- 90g Egg Yolks
- 125g Caster Sugar
- 45g Water
4
After 5 minutes, remove the bowl from the stand mixer.
Melt the bloomed gelatin over a very low heat, and pour
this into the mixture, along with the mascarpone &
vanilla. Whisk the mixture until it is smooth.
- 325g Mascarpone
- 1/2 Tsp Vanilla Bean Paste
5
Remove the chilled coffee cream you made earlier, and
whisk it to soft peaks. Pour this whipped cream into the
mascarpone mixture and whisk until everything is
combined and you have a smooth mixture. Cover with
clingfilm and refrigerate overnight.
Hazelnut Praline
GRAMS INGREDUANS MOTHED
300 Hazelnut rosted Into a medium saucepan, add the sugar & water. Place it
200 Sugar on a medium heat, and cook the mixture until it reaches
60 Water 110C/230F on a digital thermometer.
2 Salt - 200g Caster Sugar
- 60g Water
1 Vanilla pod
7
Once at 110C/230F, pour in the hazelnuts, salt and vanilla
pod. Stir constantly with a wooden spoon. The mixture
will initially look quite crystalised but keep stirring for 5-6
minutes until the sugar has melted and you have a deep
golden caramel surrounding the
nuts. Immediately pour the mixture onto a silicon mat
and allow it to cool completely for 30 minutes.
- 300g Roasted Hazelnuts
- 2g Fleur De Sel
- ½ Vanilla Pod or 1 Tsp Vanilla Bean Paste
8
After 30 minutes, the praline should be completely cool
and solid to the touch. Break it into pieces and add it into
a high powered food processor. Blend for 4 minutes,
scraping it down every so often, until you have a smooth,
nutty paste. The recipe will make more paste than you
need but you can store it in an airtight container to use
another time.
Pâte Sucrée
145gUnsalted Butter, Cold
100gPowdered/Icing Sugar
70gEgg Yolks
290gPlain/All-Purpose Flour
½tspVanilla Bean Paste
Hazelnut Brownie
150gDark Chocolate (70%)
75gUnsalted Butter
120g Caster Sugar
3Eggs
50gCrushed Hazelnuts
Coffee Ganache
200gDouble/Heavy Cream
10gWhole Coffee Beans
100gDark Chocolate (70%)
To Decorate
Tempered Chocolate Shard
Gold Leaf
Pâte Sucrée
9
Into a large bowl (or the bowl of a stand mixer), add the cubed, cold butter and
sift over the icing/powdered sugar.
- 145g Unsalted Butter, Cold & Cubed
- 100g Icing/Powdered Sugar
- 1 Tsp Vanilla Bean Paste
10
With a paddle attachment or with the beaters on a hand mixer, beat the butter,
vanilla and sugar for 3-4 minutes until it is evenly combined. Scrape down the
mixture with a spatula after 2 minutes. The mixture should be slightly paler in
colour.
11
While still beating the mixture, pour in the eggs and beat to combine. After
about 30s, scrape down the bowl ensuring all the butter is scraped off the
bottom of the bowl and then mix for another 30 seconds.
- 70g Egg Yolks
12
Add in the flour & salt and mix on a very low speed, until the dry ingredients
are just combined. Be careful not to overbeat the mixture, simply mix until no
more flour is visible and the mixture is clumping together. It should take about
15 seconds.
- 290g Plain Flour/All-Purpose
- Pinch Salt
13
Scrape the dough out of the bowl, and onto your work surface. Split the dough
into three balls, roughly the size of a baseball.
14
Place the first dough ball into the centre of a silicon mat and then place a
second silicon mat on top. Using a rolling pin, roll the dough as thin as
possible to the edges of the silicon mat. Don’t worry too much about the
shape. Place the sheet of dough in the freezer on a flat tray for 30 minutes.
Repeat the process with the two remaining balls of dough.
15
Take your 3” perforated tart rings and very lightly grease them with some soft
butter.
16
Remove one sheet of dough from the freezer and peel off the silicon mats. Lift
the sheet of dough onto your baking tray lined with a perforated mat.
17
Working very quickly, cut 5 circles of dough out using the perforated tart rings
and space them out evenly on the tray. Place the tray back into the freezer for
10 minutes.
18
Remove the second sheet of dough from the freezer and remove the silicon
mats from around it. Flip the dough onto a very lightly floured work surface.
Using a pastry wheel, cut 4 strips of dough (it is helpful to cut a little template
out using parchment paper so that you know how long your strips need to be).
Lift these up quickly and place them on a silicon mat and back in the freezer
for 20 minutes. The dough needs to be very cold otherwise it will melt so work
quickly. Use the third sheet of dough to cut a few more walls of dough.
19
Remove the tart bases from the freezer and carefully lift a strip of dough into
the inside of a perforated tart ring, and use your thumb to gently press the
strip of dough into the base, joining the two together. Repeat this for the
remaining tart shells. Use a sharp knife to trim off any excess dough and then
place them back in the freezer for 30 minutes.
20
Bake in a pre-heated oven at 165C/330F Fan Assisted, for 18-20 minutes.
They should be a light golden brown when done. Remove them from the oven
and carefully lift the perforated rings off. Give the shells a light egg wash (1
Whole Egg + 1 Tbsp Heavy/Double Cream) and bake them for a further 5-6
minutes until a nice deep golden colour. Every oven is different so keep an
eye on them!
Hazelnut Brownie
21
Add the chocolate and butter to a bowl and melt them over a bain-marie.
- 150g 70% Dark Chocolate
- 75g Unsalted Butter
22
Remove the bowl from the heat and whisk in the sugar.
- 120g Caster Sugar
23
Pour in the eggs and whisk until the mixture is combined.
- 3 Eggs
24
Grease an 8" round tin with butter and line it with some parchment paper.
Coat the side with cocoa powder. Tip the brownie batter into the pan and
sprinkle the crushed hazelnuts on top. Bake in a pre-heated oven at
175C/350F for 18-20 minutes. You want the brownie to be slightly
undercooked. Once baked, allow it to cool for an hour at room temperature,
then place it in the freezer for an hour as that will make it easier to cut.
Coffee Ganache
25
Add the whole coffee beans and double/heavy cream to a saucepan and
place it over a medium heat. Heat it until the mixture is steaming.
- 200g Double/Heavy Cream
- 10g Whole Coffee Beans
26
Once hot, pour the mixture through a sieve, on top of the chopped chocolate
which is in a tall jug. Blend with a hand blender till smooth and let it cool for
20-30 minutes. We want it to be runny when we fill the tart so that it is easier
to pipe!
Final Assembly
27
Take the cooled tart shells and pipe a thin layer of hazelnut praline on the
bottom.
28
Remove the brownies from the freezer and using a 2.5" cookie cutter, cut 5
circles of brownie and lift them out with a small offset spatula. Then use a
smaller cookie cutter to cut a hole out of the centre. Try to be quite gentle so
that the brownie doesn't break but don't worry if it does, they might've just not
cooled quite enough! Place the disc of brownie into the base of the tart and try
and flatten it down so that it's not poking above the edge of the tart shell.
29
Place the ganache into a piping bag and carefully pipe this into the tart, filling
it right to the top. Carefully place the tart in the fridge for 30-45 minutes, just
until the ganache has set on top.
30
Remove the coffee mascarpone whip from the fridge and whisk it until you
have quite stiff peaks. Place it into a piping bag with a 125 nozzle.
31
Place the tart onto a spinning wheel (I use a child's clay pottery wheel!).
Ensure the thin end of the piping nozzle is facing towards the ceiling. Try and
hold the nozzle so that it is leaning towards you just ever so slightly as you
pipe. Start in the centre of the tart and apply constant, even pressure, slowly
moving the piping nozzle to the edge of the tart as the spiral builds.
32
Pipe a few small round dollops of cream on the edge of the tart and place a
share of tempered chocolate coated in cocoa powder on the dollops (this
helps to give it a bit of height!) Finish with gold leaf on the shard.
