Chocolate Tarte Tropizienne

Directions

Brioche

Incorporate first 8 ingredients in a planetary mixer on 1st speed for 3 minutes.  Mix on 2nd speed until the dough is mostly developed.  Hydrate Cocoa Noir with water. Melt the chocolates.  Incorporate butter into the dough, mixing to full development.  At low speed, add the hydrated cocoa powder followed by the chocolates.  Ferment for 2 hours at room temperature with one fold at 60 minutes.  Refrigerate for 12 to 18 hours. Divide it into 250g pieces. Pre shape into boules and rest for 20 to 30 minutes.  Roll out 8” diameter and place into a buttered 8” ring and place onto a sheet pan.   After proofing about 1 hour brush with egg wash and sprinkle liberally with sliced natural almonds and turbinado sugar.

Ganache

Boil cream with invert sugar, glucose, and scraped vanilla bean. Pour over chocolate, allow to stand for 5 minutes. Add butter, lemon juice, and emulsify.  Reserve.

Pastry Cream

Heat the milk with vanilla and two thirds of the sugar.  Whisk the cream with the egg yolks, remaining sugar, cornstarch, and flour into a slurry.   Pour slurry into hot milk and boil for 2 minutes while whisking.  Remove from heat, whisk in butter.  Cool completely. Reserve.

Vanilla Diplomat

Whip the mascarpone with the cream to a firm peak. Fold into pastry cream. Reserve.

Assembly

Split the brioche in half horizontally.  Brush orange flower water on the cut sides of brioche.  Place a layer of ganache on brioche bottom layer.  Place top piece of brioche on diplomat cream.