Cioccolato con Agrumi

Joseph Settepani's Cioccolato con Agrumi
Joseph Settepani's Cioccolato con Agrumi.

Cioccolato con Agrumi from Pasticceria Bruno by Joseph Settepani.

 

Yield: two 7” tarts or eighteen 3” tarts

Chocolate Sablé:

1. Sift together baking powder, flour, cocoa powder and salt; set aside.  

2. Cream together butter and sugar. Add egg yolks and vanilla paste slowly, scraping down bowl after each addition. Add dry ingredients all at once and mix until just blended. 

3. Scrape onto floured sheet try, wrap in plastic and refrigerate for 24 hours. 

4. The next day, roll out dough to a thickness of 2.5 mm. Using a 7” perforated cake ring, cut out a round and bake at 375°F for 12-15 minutes.

Pistachio Sponge: 

1. Sift together both flours and 6x sugar and then process together in food processor. 

2. Make a French meringue with egg whites and granulated sugar. Fold flour mixture in gradually. Spread batter onto sheet pan lined with silicone baking mat and bake at 380°F for 8 to 12 minutes, until lightly browned. Cool and cut as desired.

White Chocolate Mousse:

1. Bloom gelatin in water. 

2. Whip cream to medium-soft peaks and hold in refrigerator. 

3. Place white chocolate and bloomed gelatin in food processor. 

4. Bring milk to a simmer and pour into feed tube of food processor while processing at low speed. Process until mixture has a nice, creamy texture. Temper the ganache mixture with the lightly whipped cream and then fold together. Place in bowl and cover with plastic wrap.

Assembly:

Place Chocolate Sablé on cake round and spread a thin layer of White Chocolate Mousse on top to act as a glue for the sponge cake. Place Pistachio Sponge Cake on top. Pipe White Chocolate Mousse on top using whatever tip you choose. Garnish randomly with chocolate web, cherries and candied orange peel. Sprinkle with toasted pistachios.

 


Click here to read more about this and related recipes in the article "A Pinch of Salt."