By Stefan Rose
Ingredients
Vanilla Sable Biscuit
- Candia Professional Signature Gourmet Butter 240g
- Icing sugar 180g
- Salt 4g
- Eggs 100g
- AP flour 1 120g
- AP flour 2 410g
Caramel Custard
- Candia Professional Signature Gourmet Cream 40% 200g
- Candia Professional Whole Milk 170g
- Gracila gel 2.5g
- Vanilla extract 5g
- Vanilla seeds 4g
- Caramel powder 65g
- Egg yolks 90g
- Gelatine solution (4g gelatine powder hydrated with 20g water) 24g
- Fine salt 1g
White Chocolate & Vanilla Namelaka
- Candia Professional Whole Milk 135g
- Liquid glucose 12g
- Gracila gel 2g
- Gelatine solution (2g gelatine powder hydrated with 12g water) 14g
- Vanilla extract 10g
- Vanilla seeds 1g
- White chocolate 200g
- Candia Professional Signature Whipping Cream 35% (cold) 250g
Sea Salt Caramel
- Caster sugar 275g
- Candia Professional Signature Whipping Cream 35% 150g
- Glucose syrup DE 60 25g
- Maldon salt 2g
- Candia Professional Signature Gourmet Butter, diced 105g
Caramel Cake
makes 3 trays, 650g per tray
- Dry caramel powder (fine) 210g
- Whole eggs 405g
- Vanilla extract 5g
- Plain flour 200g
- Fine salt 3g
- Candia Professional Signature Gourmet Butter, melted 36g
Blonde Chocolate and Vanilla Crème Pâtissière
- Candia Professional Whole Milk 450g
- Candia Professional Signature Gourmet Cream 40% 50g
- Vanilla pod + vanilla seeds 1 + 1g
- Caster sugar 180g
- Milk powder 25g
- Gel Crem Hot (Sosa) 25g
- Cornflour 15g
- Egg yolks 90g
- Blonde chocolate 120g
- Gelatine solution (4g gelatine powder hydrated with 24g water) 28g
- Candia Professional Signature Gourmet Butter 40g
- Mascarpone 30g
Whipped Caramel Ganache
for piping basket
- Gelatine solution (2g gelatine powder hydrated with 12g water) 14g
- Candia Professional Signature Whipping Cream 35% (A) 150g
- Liquid glucose 23g
- Caster sugar 150g
- Blonde chocolate 180g
- Salt 1.5g
- Candia Professional Signature Whipping Cream 35% (B) 210g
Blue Egg Shell Chocolate Coating
- White chocolate 250g
- Cocoa butter 250g
- Titanium dioxide 3g
- Blue powder colouring 0.5g
Vanilla Sable Biscuit
Combine butter and sugar on the mixer briefly with the paddle attachment. Add all ingredients apart from flour 2. Mix lightly.
When just combined, add flour 2 and mix briefly until just combined. Divide and sheet out on the machine to 2mm in 400g balls.
Form onto greased tart shells and bake at 150C for 14 minutes. Cool and remove.
Caramel Custard
Heat the cream, milk, gracila gel, vanilla extract and seeds to 90C – it needs to be above 90C for the gracila to activate.
Whisk in the caramel powder.
Add the egg yolks and make an anglaise to 81C.
Add the gelatine solution and salt. Pass through a fine sieve. Leave to cool to around 35C. Mould and freeze in egg moulds.
White Chocolate & Vanilla Namelaka
Heat the milk, glucose and gracila gel to 85-90C. Add the gelatine solution and dissolve.
Pour over the chocolate and emulsify with a spatula, then transfer to a jug and blend. Blend in the cold cream.
Mould and freeze in mini sphere moulds.
Sea Salt Caramel
Dry caramelise the caster sugar to a deep caramel colour.
Heat the cream, glucose syrup and Maldon salt together and deglaze the caramel. Reboil to 112C. Cool to 50C.
Add the diced butter and blend until smooth. Store in bags at room temperature.
Caramel Cake
makes 3 trays, 650g per tray
Make a dry caramel to a nice amber colour (not too dark). Pour onto a silpat. Leave to cool then blitz to a powder.
Whisk the caramel sugar with the eggs and vanilla until light and creamy. Sieve the flour and salt together and gently fold through by hand until combined.
Melt the butter and fold through. You can add a spoonful of the mixture into the butter before folding it through the entire mixture.
Pour the mixture onto a Flexipat and spread it out with a palette knife. Sprinkle light brown sugar on top of the sponge using a drum sieve.
Bake at 170C for approximately 10 – 11 minutes. When the sponge is ready, it should bounce back when you touch it. Allow to cool before cutting into disks.
Blonde Chocolate and Vanilla Crème Pâtissière
Heat the milk, cream, vanilla pod and seeds together, clingfilm and infuse for 20 minutes. Pass and return to just below the boil.
Dry caramelise the sugar, then deglaze with the hot cream carefully in 4 or 5 additions, whisking each time.
Whisk together the milk powder, Gel Crem Hot, cornflour and egg yolks, whisk in the hot caramel cream in two additions, then cook for 2 minutes while boiling. Remove from heat.
Off the heat, whisk in the blonde chocolate, gelatine solution, butter and mascarpone in this order. Blend with a stick blender until silky smooth.
Chill and store in vacuum-sealed bags.
Whipped Caramel Ganache
for piping basket
Place the cream (A) and glucose into a saucepan and bring to the boil, then cover to keep warm and set aside.
Dry caramelise the sugar. Once you achieve a medium-dark caramel, remove from the heat and slowly deglaze with the warm cream and glucose.
Add the pre-soaked gelatine and stir until dissolved. Pour the caramel over the chocolate, add the salt and emulsify with a stick blender.
Once emulsified, slowly pour in the cream (B) while continuing to process with the stick blender. Chill overnight.
Whip the chilled ganache in a stand mixer fitted with the paddle attachment to a piping consistency. Keep in the refrigerator until ready to assemble.
Blue Egg Shell Chocolate Coating
Melt the white chocolate and cocoa butter together, then blend in the titanium dioxide and the blue colouring.
Blue cocoa butter: to splash the shell with a toothbrush.
Notes & Garnish
Paint the inside of the tart shell before filling with the crème pâtissière.
To Build the Tart
Pipe the chewy salted caramel in the base of the tart.
Pipe in the crème pâtissière.
Add a disk of caramel sponge.
Whip the caramel ganache and pipe around.
Dip the caramel egg in blue chocolate and speckle with blue cocoa butter.
Add gold leaf and chocolate flowers, then serve.
