Chocolate Tiramisù

COMPOSITION

• Shortcrust pastry with cocoa and roasted barley
• Chocolate ring
• Mascarpone cream
• Coffee cookie
• Chocolate chablon

SHORTCRUST PASTRY WITH COCOA AND ROASTED BARLEY

• butter 200 g
• sugar 20 g
• sugared yolk 330 g
• weak flour 430 g
• ground roasted barley 50 g
• baking powder 3 g
• salt 1 g
• vanilla pod 1

Mix the butter and half the flour in a planetary mixer with flat blender. Add the sugar, then the yolks with the vanil-la seeds extracted from the pod, and finally the remaining flour, barley, chemical yeast and salt. Roll out the short-crust pastry on a baking tray and leave to rest in the refrig-erator until cooled. Roll out to a thickness of 3 mm and cut 8 cm diameter discs. Use perfo-rated baking trays for optimal baking. Bake at 170°C for 10 minutes with the valve open.

CHOCOLATE RING

• Guayaquil coating 64% as needed

Take some plastic single-por-tion moulds with a cylindrical shape and place them on a baking tray. Pour the previous-ly tempered coating into the cylinders. Wait a few seconds and lift the cylinder moulds before placing them on a bak-ing tray. Allow to crystallize at 18°C for about two hours and then remove the rings from the cylinders.

MASCARPONE CREAM

• fresh cream 500 g
• sugared yolk 150 g
• animal gelatin 10 g
• water for gelatin 50 g
• Blanc Satin white coating 29.2% 300 g
• mascarpone 300 g
• vanilla pod 1

Heat the cream and the sweetened yolk to 55°C in a carafe. Add the vanilla seeds and moistur-ised gelatin. Combine the white coating and then the mascarpone. Mix well with an immer-sion blender to obtain a smooth and uniform mixture. Allow to cool for at least 24 hours in the refrigerator until stabilized. Before use, whisk lightly in the planetary mixer with a thin whisk to achieve the desired consistency.

COFFEE COOKIE

• espresso coffee 150 g
• soluble coffee 20 g
• sugar 150 g
• butter 100 g
• fresh eggs 250 g
• weak flour 120 g
• powdered cocoa 10 g
• baking powder 10 g

Dissolve the soluble coffee in the espresso. Pour all the ingredients into a blender. Blend at full speed for one minute. Strain. Pour the mixture into a siphon of sufficient size. Allow to cool for an hour in the refrigerator and then charge it with 2-3 cartridges. Siphon onto trays with bak-ing paper and immediately bake at 220°C for four or five minutes with the valve open. With a part of the mix make small decorative sponges. Siphon 20 g of product into rigid plastic cups. Cook for thirty seconds in a microwave oven at full power. Cool the both the cookie sheets and sponges for a few minutes and then place in the freezer. Store in the freezer. Cut 6 cm diameter discs from the cookie sheets, suitable for single portions.

CHOCOLATE CHABLON

• Excellence 55% coating 100 g
• cocoa butter 50 g

Heat the coating and cocoa butter to 50°C and mix well. Then use at a temperature of 35°C.

ASSEMBLY AND DECORATION

Prepare the shortcrust pastry bottoms on a baking tray and place the chocolate rings in the middle. Start decorating with mascarpone cream, using a pastry bag to fill the mould about a third of the way. Insert a coffee cookie disc. Repeat with the cream and the cookie. Com-plete with a spiral of mascarpone cream using a 2 cm St. Honoré nozzle and a swivel base. Chill in the freezer for a few minutes to cool the surface of the cream. Finally, before sprinkling the surface with the chablon previously warmed to 35°C, decorate with siphoned cookie sponges and white chocolate sticks.