Charcoal Taco
- Level:
-
Difficult
- Makes:
-
Makes 8 tacos
Charcoal taco sablé
Ingredients: Charcoal taco sablé
-
40 gicing sugar
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55 gbutter
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15 galmond powder
Preparation: Charcoal taco sablé
- Mix.
Ingredients: Charcoal taco sablé
-
30 gEgg
Preparation: Charcoal taco sablé
- Add and mix in until well absorbed.
Ingredients: Charcoal taco sablé
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115 gflour
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2,5 gOrganic Activated Charcoal Powder
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1 gsalt
Preparation: Charcoal taco sablé
- Add and mix in.
- Roll out to 3 mm thickness.
- Cut out taco shapes (and make decorative floral incisions according to your taste).
- Bake at 170°C for 15 min.
Wild strawberry compote
Ingredients: Wild strawberry compote
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100 gfresh strawberry cubes
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10 glemon juice
Preparation: Wild strawberry compote
- Cook on low heat.
Ingredients: Wild strawberry compote
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6 gsugar
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1,5 gpectin
Preparation: Wild strawberry compote
- Add and mix in.
- Leave to cook for another 3-5 min.
- Take away from the heat.
Ingredients: Wild strawberry compote
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25 gwild strawberries diced
Preparation: Wild strawberry compote
- Briefly mix in.
- Pipe into small rectangular silicon moulds of 15 mm wide x 60 mm (15 mm high).
- Freeze.
- (alternatively: spread into frame at 15 mm high and freeze. After freezing, cut out the desired shapes and freeze again).
Almond Joconde
Ingredients: Almond Joconde
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105 galmond powder
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105 gicing sugar
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150 geggs
Preparation: Almond Joconde
- Beat together for 10 minutes.
Ingredients: Almond Joconde
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28 gFlour sieved
Preparation: Almond Joconde
- Add and mix.
Ingredients: Almond Joconde
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100 gegg white
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15 gsugar
Preparation: Almond Joconde
Beat together and add the previous mixture.
Ingredients: Almond Joconde
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22 gmelted butter
Preparation: Almond Joconde
- Finally fold into the batter until well incorporated.
Mascarpone chantilly
Ingredients: Mascarpone chantilly
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4 gGelatin
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24 gwater
Preparation: Mascarpone chantilly
- Hydrate.
Ingredients: Mascarpone chantilly
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400 gCream 40%
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40 gsugar
Preparation: Mascarpone chantilly
- Heat to about 50°C.
- Immediately mix in the gelatine.
Ingredients: Mascarpone chantilly
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200 gmascarpone
Preparation: Mascarpone chantilly
- Pour the above onto the mascarpone and mix well.
- Seal, store in the fridge for one night to whip the next day.
Whipped ganache ylang ylang
Ingredients: Whipped ganache ylang ylang
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2 ggelatin
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10 gwater
Preparation: Whipped ganache ylang ylang
- Hydrate.
Ingredients: Whipped ganache ylang ylang
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50 gCream 40%
Preparation: Whipped ganache ylang ylang
- Heat to 50°C.
- Immediately mix in the gelatine.
Ingredients: Whipped ganache ylang ylang
Preparation: Whipped ganache ylang ylang
- Pour the hot cream onto the chocolate.
- Emulsify.
Ingredients: Whipped ganache ylang ylang
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100 gCream 40%
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1 drop(s)Ylang Ylang essential oil
Preparation: Whipped ganache ylang ylang
- Add and mix in.
- Seal, store in the fridge for one night to whip the next day.
Assembly and decoration
- Prepare the insert in small rectangular silicon moulds:
- Pipe in the mascarpone Chantilly
- Insert the frozen wild strawberry compote
- Finish with almond Joconde
- Freeze
- After freezing: glaze with a mix of white chocolate W and cocoa butter (50/50)
- Whip the ylang ylang ganache and pipe on top of the frozen insert.
- Place a taco shell on both sides of the patisserie.
- Finish with freshly diced strawberries and fresh herbs.
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