Andrea’s Tiramisu
Recipe by Pastry Chef Jeff Lehuede | Photography by John Dole
Ingredients
LADYFINGER SPONGE
- 20 g egg yolks
- 75 g eggs
- 105 g sugar
- 300 g cake flour
- 360 g egg whites
- 240 g sugar
- Powdered chocolate, to finish
MASCARPONE CREAM
- 200 g whipped cream
- 200 g mascarpone
- 36 g sugar
- 40 g egg yolks
- 22 g gelatin
COFFEE SYRUP
- 500 g water
- 250 g sugar
- 100 g coffee
SBRISOLONA
- 160 g all-purpose flour
- 40 g cornmeal
- 120 g almond flour
- 120 g sugar
- 2 vanilla beans
- 2 g salt
- 6 g yeast
- 32 g egg yolks
- 140 g Plugrá butter
DULCEY COFFEE CRÈME
- 144 g coffee beans
- 360 g cream
- 360 g milk
- 120 g egg yolks
- 60 g sugar
- 440 g Dulcey chocolate
- 42 g gelatin
Directions
Preheat oven to 350 degrees. To make the ladyfinger sponge, using an electric mixer, beat the egg yolks with 105 grams of sugar at medium-high speed until pale yellow, triple in volume and thick enough to form a ribbon. Sprinkle flour over the mixture and fold until just combined. (The batter will be very stiff.) Beat the egg whites until they hold soft peaks. Add the remaining 240 grams of sugar in a slow stream, then beat until the whites hold stiff peaks.
Stir a third of the whites into the yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Line a large baking sheet with parchment, pour in the sponge batter and level with an offset spatula. Bake until pale golden, dry and soft but springy to the touch, about
8 to 10 minutes. Cool completely on the baking sheet.
For the mascarpone cream, beat the yolks and sugar with an electric mixer at medium-high speed until pale yellow, triple in volume and thick enough to form a ribbon. Paddle the mascarpone and fold in the yolk mixture.
Whip the cream until medium peaks form and fold into mascarpone-yolk mixture.
Next, for the sbrisolona mix, paddle all dry ingredients together. Cut in the butter until pea size. Add yolks one at a time until the mixture forms a crumble consistency, then bake at 325 degrees for 11 minutes, or until golden brown.
To make the Dulcey coffee crème steep coffee beans into cream and milk mixture. Boil together, temper the egg yolk mixture with it and heat back up to 180 degrees while stirring. Pour the mixture over the chocolate and gelatin, and emulsify by whisking together by hand or with an electric beurre mixer.
To assemble and plate, spread the mascarpone cream evenly over the ladyfinger sponge and sprinkle generously with chocolate powder, then cut into desired servings and transfer each serving to a dish. Place a serving of the sbrisolona next to the tiramisu, then pipe dollops of the Dulcey coffee crème.
Andrea’s Chocolate Tart & Crème Brûlée Lolipops
Recipe by Pastry Chef Jeff Lehuede | Photography by John Dole
Ingredients
VANILLA SHORTCRUST DOUGH
- 480 g butter
- 320 g powdered sugar
- 800 g all-purpose flour
- 120 g almond flour
- 8 g salt
- 160 g eggs
CHOCOLATE RITZ MIX
- 200 g chocolate pistoles
- 160 g butter
- 83 g egg yolks
- 82 g eggs
- 42 g sugar
CARMELITO CRÉMEUX
- 50 g heavy cream
- 50 g whole milk
- 20 g egg yolks
- 10 g sugar
- 130 g carmelito chocolate
- 4 g gelatin
FIG WINE JUS
- 250 g figs, quartered
- 63 g Amarone wine
- 63 g red wine
- 35 g water
- 18 g sugar
- 7 g pectin
- 28 g sugar
- 1 g salt
- 10 g lemon juice
CRÈME BRÛLÉE LOLLIPOPS
- 300 g cream
- 1 vanilla bean
- 50 g egg yolks
- 32 g sugar
ALMOND CREAM
- 200 g butter
- 200 g almond flour
- 200 g powdered sugar
- 120 g eggs
- 20 g Elsay pastry cream mix
Directions
Prepare the shortcrust dough by creaming the butter, sugar and salt in a stand mixer fitted with a paddle attachment until the ingredients are well incorporated and creamy.Add the eggs slowly, one at a time, mixing until combined after each addition. Then add the flour and mix until the flour is no longer visible, being careful not to overmix. Remove from the mixer, shape the dough into a rectangle and wrap with plastic wrap. Chill the dough for at least 1 hour before rolling out.
Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Roll the dough to a ¼-inch thickness, then place in the refrigerator again for 15 minutes, or until it firms up. Cut and mold into desired shape, place each piece on the prepared baking sheet an inch apart and bake for 18 to 20 minutes, or until lightly brown around the edges.
For the chocolate ritz mix, melt chocolate pistoles over a bain-marie waterbath. Melt the butter, pour it over the chocolate and mix until emulsified. Whisk the yolks, eggs and sugar together, pour into the chocolate-butter mixture and emulsify using an electric beurre mixer.
To make the fig wine jus, wash and quarter the figs and place the fruit in a bowl. Boil the wine, water, sugar, salt and lemon juice on low-medium heat. Whisk in the pectin and sugar until dissolved, and simmer until jus thickens. Pour hot jus over figs and let marinate.
To prepare the carmelito crémeux, make a vanilla custard. Boil together milk and cream, temper the egg yolk-sugar mixture with it and heat to 180 degrees while stirring. Pour the mixture over the chocolate and gelatin, and emulsify by whisking together by hand or with an electric beurre mixer.
And for the crème brûlée lollipops, scrape the vanilla bean, steep into the cream and bring to a boil. Whisk together the yolks and sugar. Temper the hot cream into the yolk mixture. Pour into desired molds and bake in a waterbath at 300 degrees for 15 minutes.
To assemble the tart, pipe a layer of almond cream into the shortcrust dough and bake at 340 degrees until golden brown. Next, pipe a layer of chocolate ritz on top of the baked almond cream. Finish baking at 300 degrees for 3 minutes until tart mix is set.
Place crème brûlée lollipops on top of the tart, pipe carmelito crémeux and spoon fig wine jus as desired.
