- Cream the butter with icing sugar and salt in a mixing bowl using a beater - Add in the eggs slowly, don’t forget to scrape the sides of the bowl - Add in the flours while mixing until well combined - Cover the dough with plastic wrap and refrigerate for 30 minutes - Roll the sugar dough as thin as possible (2-3 mm) in between 2 parchment paper - Cut the dough into the shape of the tart ring and chill again for 10 minutes - Brush the tart ring with butter - Place the dough on a tray lined with Silpat and shape the sides of the tart dough to the tart ring - Poke the dough gently all the way through with a fork - Bake the tart at 160°C for 10 minutes and 150°C for 2 minutes
2. Japanese vanilla sponge
Ingredients:
120g
Egg yolk
39g
Sugar
75g
Sunflower seed oil
75g
Water
150g
Cake flour
270g
Egg white
90g
Sugar
1g
Vinegar
Preparation:
- Mix sugar with egg yolk until fluffy - Add water, cake flour and oil and mix - Make a meringue with egg white, sugar and vinegar. Whisk until medium peak - Fold the meringue into the egg yolk mixture
- Heat the cream, milk, glucose and vanilla bean - Pour a little bit of the mixture into the egg yolks, then pour the mixture back into the rest of the milk and cream mixture. Heat until 83°C - Pour the mixture on top of the chocolate - Add the bloomed gelatin - Mix using a hand blender until emulsified - Keep in the freezer overnight
- Heat the milk, glucose and vanilla bean, then pour on top of the white chocolate - Melt the gelatin, then add to the mixture - Fold the whipped cream into the mixture
- Boil the sugar, water, glucose and vanilla bean until 103°C - Pour on top of the chocolate and condensed milk - Add the bloomed gelatin and neutral gel - Hand blend until smooth, rest overnight
6. Assembly
Preparation:
- Pour the mousse to fill half of the mould - Add the sponge, then layer with frozen cremeux - Add another layer of sponge, then top with another layer of frozen cremeux - Pour the mousse into the mould, then top with sugar dough. Let it rest in the freezer (-18°C) overnight - The next day, unmould the cake. Glaze the frozen cake, making sure that the glaze is at 32°C
