Cherry Bomb Tarts

Posted by: AUI

Active Time

0 Hour
30 Minutes

Total Time

2 Hour
45 Minutes

Recipe
Flavor Profiles

Final Assembly

Ingredients

43.8 oz 74% Brownie 1243 g 74% Brownie

25.4 oz Cherry Mousse 721 g Cherry Mousse

40.3 oz Cherry Mirror Glaze 1143 g Cherry Mirror Glaze

9.3 oz Griottissimo, Cherries In Brandy 15%, about 66 cherries each 264 g Griottissimo, Cherries In Brandy 15%, about 66 cherries each (539009) (539009) Qty: 1

66.0 each Mini Chocolate Tartlet, Round (1.5"/4cm) 66 each Mini Chocolate Tartlet, Round (1.5"/4cm) (009082) (009082) Qty: 1

Directions

Pipe 73% Brownie batter into tartlets. Bake at 320ºF/160ºC for 10- 15 minutes or until completely set.
Pipe into Silikomart Mini Truffle molds (S.O.S 36.172.87.0065) the Cherry Mousse, press in a cherry and scrape off the excess mousse.
Using a toothpick, dip the um-molded Cherry Mousse into the Cherry Mirror Glaze place directly onto the brownies tartlets; then remove the toothpick. Garnish with desired chocolate décor for stems; add a micro leaf as well.

174% Brownie

Ingredients

6.4 oz Palm Sugar, 1kg 180 g Palm Sugar, 1kg (672002) (672002) Qty: 1

6.4 oz Granulated sugar 180 g Granulated sugar

0.1 oz Salt 2 g Salt

4.2 oz Egg yolk 120 g Egg yolk

10.6 oz Butter, melted 300 g Butter, melted

6.4 oz 74% Elleanthus Bitter Couverture Coins 180 g 74% Elleanthus Bitter Couverture Coins (540074) (540074) Qty: 1

6.4 oz Egg white 180 g Egg white

3.5 oz All-purpose flour 100 g All-purpose flour

Directions

In a stand mixer fitted with a whip attachment, combine the sugars and salt with the yolks whip on medium speed until full volume. In a separate bowl, combine the melted the butter with the chocolate. In a second stand mixer fitted with a whip attachment, whip the egg whites to stiff peaks. Fold the melted chocolate mixture into the yolks, fold in the sifted flour then the egg whites. Spread evenly on a half sheet pan and bake at 320ºF/160ºC for 10-15 minutes or until completely set.

2Cherry Mousse

Ingredients

2.5 oz Alaska-Express Neutral (1 Box: 5 Bags) 70 g Alaska-Express Neutral (1 Box: 5 Bags) (633001) (633001) Qty: 1

3.5 oz Water 99 g Water

2.5 oz Cherry Paste 70 g Cherry Paste (633311) (633311) Qty: 1

1.0 oz Heavy cream 482 g Heavy cream

Directions

Whisk together the alaska mousse mix and the water incorporate the cherry paste. Fold the whipped cream into the mixture in two stages.

3Cherry Mirror Glaze

Ingredients

7.1 oz Trehalose Powder, 700g 201 g Trehalose Powder, 700g (672007) (672007) Qty: 1

0.5 oz Sugar Free Pectin 14 g Sugar Free Pectin (672156) (672156) Qty: 1

10.1 oz Water 286 g Water

4.4 oz Glucose Powder, 750g 125 g Glucose Powder, 750g (672012) (672012) Qty: 1

17.6 oz FROZEN PUREE, MORELLO CHERRY, 1 KG 498 g FROZEN PUREE, MORELLO CHERRY, 1 KG (655011) (655011) Qty: 1

0.7 oz Lemon juice 20 g Lemon juice

Directions

In a sauce pan combine the powders and water; bring to a rolling boil for 3-5 minutes. Stir in the cherry puree and lemon juice.

Flavor Profiles

Taste Profile

Sweet
Sour

Aroma Profile

Dairy
Cocoa
Fruits (citrus, tropical, berries, etc.)
Others
Vanilla

Texture Profile

Soft
Dense
Others
Smooth
Light
Chewy
Liquid

Temperature Profile

Cold
Room Temperature