Recipe: Popcorn party tarts

24 Oct 2019

Recipes
Patisserie

Ingredients

Shortcrust

  • 1000 g of Tegral Patacrout* 
  • 400 g of Mimetic Incorporation*
  • 100 g of Whole eggs

Cream Cake Belgian Chocolate

  • 1000 g of Tegral Satin Cream Cake Belgian Chocolade*
  • 350 g of Whole eggs
  • 300 g of Mimetic Incorporation*
  • 225 g of Water

Baked Chocolate Ganache

  • 110 g of Belcolade Selection Noir*
  • 200 g of Fresh Cream
  • 40 g of Glucose
  • 80 g of Whole eggs
  • 20 g of Egg yolks

Decoration

  • Q.S. of Carat Coverlux Milk*
  • Q.S. of Corn (for popcorn)
  • Q.S. of Sugar
  • Q.S. of Raspberry powder
  • Q.S. Carat Coverlux White*

Composition & Decoration

  • Put a disc of the baked Cream Cake Belgian Chocolate in the shortcrust shell.
  • Pour chocolate ganache into the baked shell with the Cream Cake Belgian Chocolate disk. 
  • Bake in convection oven for 20-30 min. at 100 °C. Open damper.
  • Allow to cool down to room temperature.
  • Finish by putting the decoration on top. 

Working Method

Shortcrust

  • Mix all the ingredients to obtain a dough.
  • Roll the dough to 3 mm and put it in the mould. 
  • Bake at 170 °C. 

Cream Cake Belgian Chocolate

  • Soften the Mimetic Incorporation*.
  • Put all ingredients together and mix with a spatula for 2 min. at slow speed. 
  • Mix for another 2 min. at medium speed until a homogeneous batter is obtained.
  • Bake in a deck oven at 180 °C for ± 12 min. 

Baked Chocolate Ganache

  • Heat the cream and glucose to 80 °C. 
  • Pour onto the Belcolade Selection Noir* and mix well until a smooth and homogeneous texture is obtained.
  • Add eggs and egg yolks. 

Decoration

  • Use Carat Coverlux Milk* to make a disc that fits the diameter of the tarts. 
  • Make pop corn with the corn and sprinkle some sugar and raspberry powder on it. 
  • Use Carat Coverlux White* to stick the popcorn together and to stick to the disc.