Dark chocolate and orange tart

Pastry recipe
Jean-Thomas Schneider

Jean-Thomas Schneider

Pastry World Champion 2017 - Gelato World Champion 2018
Jean-Thomas has been dedicated to confectionery, an all-consuming passion, for 20 years and worked in many great starred restaurants: l’Arnsbourg, l’Espérance, le Relais Bernard Loiseau, l’Hôtel Georg...
  1. Dark chocolate cremeux

    Ingredients

    • Cream 35% fat - 450
    • Milk 3.6% fat - 300g
    • Sugar - 150g
    • Pectin NH 325 - 4,5g
    • Egg yolk - 97,5
    • Cocoa (paste) - 150g

    Combine sugar and pectin
    Add to cream and butter
    Boil
    Add egg yolk
    Add cocoa paste
    Blend

    Total weight: 1152 g

  2. Orange cremeux

    Ingredients

    • Orange Juice - 200g
    • Egg - 150g
    • Sugar - 150g
    • Thickening - 20g
    • Butter 82% fat - 100g

    Combine sugar and thickening
    Combine orange juice and eggs
    Boil
    Add butter
    Blend

    Total weight: 620 g

  3. Orange caramel

    Ingredients

    • Cream 35% fat - 120g
    • orange peel (dices) - 5g
    • Sugar - 250g
    • Butter 82% fat - 100g

    Heat cream and orange zest
    Caramelize sugar
    Mix together
    Strain
    Add butter
    Blend

    Total weight: 475 g

  4. Dark velvet spray

    Ingredients

    • dark chocolate couverture - 70g
    • Cocoa butter - 25g
    • Sunflower oil - 5g

    Melt all ingredients
    Strain
    Use at 40/45° C

    Total weight: 100 g

  5. Glaze

    Ingredients

    • topping neutral - 500g
    • Water - 50g

    Combine ingredients

    Total weight: 550 g

  6. Orange mousse

    Ingredients

    • Orange Juice - 187,5g
    • orange peel (dices) - 2,5g
    • Sugar - 87,5g
    • Egg yolk - 50g
    • Bloomed sheet gelatine - 40g
    • Cream 35% fat - 187,5g

    Whisk cream
    Cook orange juice and zest, sugar and egg yolk at 85° C
    Strain
    Beat
    Melt gelatin
    Add gelatin with the mixture
    Combine both mixtures

    Total weight: 555 g

  7. Cocoa pain de Gênes

    Ingredients

    • Marzipan 66% - 400g
    • Egg - 400g
    • Butter 82% fat - 125g
    • Cocoa paste - 50g
    • flour T45 - 37,5g
    • Yeast - 10g
    • Cocoa (powder) - 37,5g

    Heat almond paste
    Add eggs
    Beat almond paste and eggs
    Melt butter and cocoa paste
    Mix together
    Strain and add flour, cocoa powder and yeast
    Bake

    Cooking time: 20 minutes at 180° C

    Total weight: 1060 g

  8. Cocoa sablée dough

    Ingredients

    • Butter 82% fat - 215g
    • Icing sugar - 135g
    • Salt of Guerande - 2g
    • Almond powder - 45g
    • Egg - 70g
    • flour T45 - 310g
    • Cocoa (powder) - 50g

    Combine butter, sugar, salt and almond powder
    Add eggs
    Add flour and cocoa powder
    Bake

    Cooking time: 30 minutes at 150° C

    Total weight: 827 g

  9. Orange juice

    Ingredients

    • Frozen concentrated preparation : Orange - 100g
    • Water - 300g

    Combine

    Total weight: 400 g

    In this step

    PréparationConcentrée_Orange-RVB-150dpi-697x697
    Frozen concentrated preparation
    Read more

    Assembly and finishing

    Orange juice

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