Tarte Venezuela

26 Jan 2017

Chantypak
Patisfrance
Festipak
Aristo
Recipe
Satin
Belcolade

A sugar dough base filled with layers of Venezuela 43 chocolate cake, apricot rosemary jam and Venezuela 43 chocolate mousse.

Sugar Dough

Ingredients

  • 500g of Tegral Patacrout
  • 200g of Aristo Primeur Croissant
  • 50g of Whole Eggs
  • 5g of Fleur de Sel

Working method: 

  1. Mix everything together until you obtain a homogeneous dough.
  2. Roll out at 4mm, build up the dough in the circles.
  3. Place the dough in the fridge for one hour.
  4. Bake on a Silpan® at 180°C for 18min.

Apricot Rosemary Jam

Ingredients:

  • 500g of Sugar
  • 500g of Water
  • Q.S. of Rosemary
  • 1500g of PatisFrance Abricots Entiers Mini Maroc

Working method:

  1. Boil the sugar with the water. Add the rosemary and boil again.
  2. Cut the apricots in two and let them infuse in the syrup for 12hours.
  3. Sieve and mix the apricots.

Venezuela Cake

Ingredients

  • 500g of Tegral Satin Moist Cake Dark
  • 200g of Whole Eggs
  • 200g of Oil
  • 100g of Water
  • 100g of Belcolade Origins Venezuela 43

Working method:

  1. Mix the first 4 ingredients for 4 min. at medium speed.
  2. Melt the Belcolade Origins Venezuela 43 and add to the other mixture.
  3. Spread out on a baking tray and bake at 180°C for 8min.

Venezuela Chocolate Mousse

Ingredients:

  • 50g of Festipak
  • 50g of Whole Milk
  • 120g of Egg Yolks
  • 45g of Bavarois Neutre
  • 225g of Belcolade Origins Venezuela 43
  • 350g of Chantypak

Additional ingredients needed:

  • Belcolade Noir Selection C501/J

Working method:

  1. Mix the 4 first ingredients together and warm up till 85°C.
  2. Pour this onto the Belcolade Origins Venezuela 43 and mix to make it homogeneous.
  3. Add the whipped Chantypak.

Final Assembly

  • Cut out a circle of the Venezuela Chocolate Cake, place it on the bottom of the sugar dough.
  • Put a layer of the apricot rosemary jam on top.
  • Close with the Venezuela Chocolate Mousse.
  • Put on top square of Belcolade Noir Selection C501/J and layers of Venezuela Chocolate Mousse and repeat this application two times.

More information?

Venezuela 43 combines the powerful flavours of caramel, hazelnuts and butter with a slight impression of roasted cocoa and a well-defined vanilla aroma. The resulting milk chocolate could not be better forpatisserie applications such as ”Tarte Venezuela“: a sugar dough base filled with layers of Venezuela 43 chocolate cake, apricot rosemary jam and Venezuela 43 chocolate mousse.