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Chocolate mousse petit gateaux and coffee ganache tartlets

quintenmyth

I made a video tutorial on how to make a delicious almond shortcrust, which can be used for making tart bases and cookies! I used it to make these small cakes/pies and shared these with friends, who liked them a lot

The tutorial can be found here: https://youtu.be/0FkChsoAtXU

For my next project I was thinking about trying some non-western pastries / desserts, does anyone have particular favourites they would recommend?

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Comments

fisher23

Could you please give us the recipe with the ingredient measurements?

brian_martin2001

It's in the video description

fisher23

Quantities are not mentioned in the video nor are they in the description on my mobile device.

quintenmyth

Indeed, it's in the video description! I also mentioned this in the video. On mobile phones you have to scroll down all the way I think. Here it is though:

"(Recipe down below)

Almond sable is one of my favourite pastry doughs to work with because it’s so versatile. You can use it to make decorations, cookies, rustic pies or even in contemporary cakes. It is also quite simple to make, so let me show you how I make it!

Almond shortcrust (pate sable)

Ingredients

• 120 g butter, cut into small dice, at room temperature

• ¼ tsp table salt

• 90 g powdered sugar

• 15 g almond flour

• 1 large egg

• 240 g (60+180) flour

Method

1. Mix the smaller quantity of flour with the salt, sugar and almond flour

2. Add the soft butter and the egg and mix everything well with a rubber spatula

3. Add the larger quantity of flour and bring the dough together with the least amount of work possible.

4. Shape the dough into a square, wrap in plastic foil and refrigerate for at least 2 hours. This resting time will prevent the dough from shrinking back when you’re rolling it out.

5. Lightly flour your work surface and roll the dough out to a thickness of 3 mm (or 2 mm if making decorations). Cut into the desired shapes. Gently knead any leftovers and roll out again.

6. Rest the dough in the fridge for at least 30 minutes to prevent shrinkage during baking

7. Bake the dough at 150-160 degrees Celsius until nicely browned. Baking at this temperature will allow you to get some nice browning on the whole dough, instead of just on the edges.

8. The dough is already cooked once it looks lightly golden, but will be much more flavoursome when it turns a beautiful brown and starts to smell like toasted nuts. This is the perfect time to take the dough out of the oven. Indications for the baking time: 10-15 minutes for smaller decorations, 15-20 minutes for larger pieces of dough and 15+10 minutes for blind baking dough.

9. Use as desired, i.e. use as a base for a small tart with chocolate mousse or fill with ganache and caramel. Finish the tarts with the decorations.

Note: If desired, take the decorations out of the oven before they turn brown. This way they’ll look better on your finished cake. However, if you’re like me and care more about the flavour, continue baking until they’re nicely browned."

brian_martin2001

It might be a problem with your service, but @Quinten_Steffens_205424 posted it for you. Did you try checking it out on a computer?

HammeredChef_DEFINITELY_does_NOT_work_at_22134

should go great with a vintage Port....