This fluffy and light tarte is the perfect balance chocolate brioche, light,creamy vanilla and a rich chocolate ganache.
Brioche
714g King Arthur Sir Galahad flour
59g Milk
414g Eggs
14g Salt
14g Instant yeast
71g Sugar
71g Honey
4g Diastatic malt
357g Butter (plasticized)
16g Guittard cocoa noir
31g Water (warm)
16g
31g Water (warm)
128g Guittard 64% L’ etoile Du Nord
107g Guittard 100% Oban
2000g Total weight
Ganache
293g 36% cream
12g Invert sugar
48g Glucose
1ea Vanilla bean
504g 41% Eclipse Du Soleil milk chocolate
8.8g Lemon juice
56g Butter
921.8g Total weight
Vanilla Pastry Cream
800g Whole milk
200g 36% cream
200g Egg yolk
220g Sugar
20g Cornstarch
20g Cake flour
2ea Vanilla beans
100g Butter
1650g Total weight
Vanilla Diplomat
500g Pastry cream
225g Mascarpone
300g 36% cream
1025g Total weight
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.
https://www.guittard.com/in-the-kitchen/recipe-print/chocolate-tarte-tropizienne