Manjari Chocolate tart with Ivorie white chocolate parfait and Jivara milk chocolate crème brulee

Hazelnut Sweet Paste

400gm                         Butter

6gm                             Salt

250gm                         Icing sugar

85gm                           Hazelnut powder

130gm                         Eggs

665gm                         Flour

Cream butter and sugar till light and fluffy.

Add the eggs slowly

Fold in the flour and hazelnut powder.

Freeze and shape into a tart by line in a mould and bake @ 180 °C

Ganache

500gm                         Cream

320gm                         Dark couveture 70%

320gm                         Milk couveture 70%

40gm               Butter.

Method:

Boil cream and add to the dark and milk coverture and mix

Allow to set at room temperature.

White chocolate mousse

100gm                         white Chocolate

2nos                             egg yolk

10gm                           castor sugar

50 ml                           milk

90gm                           whipped cream.

 

Method:

Prepare a custard with egg, sugar and milk cook I till 82 °C.

Add to the chocolate cut in small pieces.

Cool down the mixture at 27-30 °C.

Fold in the whipped.

Pipe in a cone and freeze at -18c. 

Jivara milk chocolate crème brulee

180gm             milk

600gm             cream

180 gm            egg yolk

140gm             sugar

20 gm gelatin

Prepare custard with egg, sugar and milk and cream cook I till 82 °C

Add ice water soaked gelatin.

Mix well and freeze in desired mould at       -18°C

Assembly

Fill the tart with ganache.

Serve with crème brulee and parfait.

Finish with gold leaf.