Tarta Cotillon

brownie sponge

Ingredients Preparation

We put the butter with the salt and sugar in a blender with the blade.
Homogenize and add the melted couverture little by little.
Incorporate the flour with cocoa powder and powder beetroot.
Roll out on a griddle. 
Boil to 200ºC for about 15 minutes.
Let cool.

Tobado ganache

Ingredients Preparation
  • 125g
    cream
  • 100g
  • 10g
    invert sugar

Heat the cream with the invert sugar and pour over the melted couverture.
Set aside.

Jaine strawberry cream

Ingredients Preparation
  • 85g
    milk
  • 85g
    strawberry puree
  • 10g
    sugar
  • 50g
  • 1g
    iota carrageenan

Dissolve the Iota-carrageenan with the sugar.
Heat the purée with the sugar and the Iotacarrageenan.
Bring to the boil.
Pour in the chocolate and emulsify.
Pour 110 g over the brownie.

whipped strawberry, vinegar and beetroot jelly

Ingredients Preparation
  • 205g
    strawberry puree
  • 50g
    water
  • 25g
    powdered beetroot
  • 25g
    sweet and sour vermouth vinegar
  • 25g
    sugar
  • 14g
    Instagel
  • 0.4g
    citras

Dissolve the sugar in the water and mix all the
ingredients in a jug using a food processor.
Beat together and pour into the inner mould until full.

white chocolate and beetroot shavings

Ingredients Preparation
  • 70g
  • 7g
    powdered beetroot

Temper the chocolate and mix in the powdered beetroot.
Spread onto a marble surface and make shavings.
Set aside.

Sambirano mousse

Ingredients Preparation
  • 150g
    strawberry puree
  • 30g
    sugar
  • 25g
    egg yolks
  • 5g
    gelatin leaves
  • 195g
  • 270g
    half whipped cream 35%

Heat the strawberry purée and the sugar together.
Pour onto the egg yolks and cook at 85 ºC.
Pour the mixture over the melted couverture and emulsify.
Mix with the semi-whipped cream and add the Jaine-beetroot shavings.
Pour into moulds.
Remove the shavings and set aside.

shiny cocoa coating

Ingredients Preparation

Boil the water with the glucose and the sugar.
Dissolve the previously soaked gelatine leaves in the mixture. 
Add the cocoa powder, butter and neutral gelatine.
Strain and set aside.
Steam at 35 ºC.

assembly

Place the sponge in the inner mould.
Spread the Tobado ganache a little.
Pour over the Jaine-strawberry cream.
Add the whipped jelly.
Freeze.
Pour out the Sambirano mousse.
Place in the middle.
Freeze.
Remove from the mould and glaze with the cocoa coating.
Decorate as you like.
(Note: To make the cork we used a silicon mould based on a Cava cork and for the confetti we used coloured white chocolate couverture placed between two sheets of dipping paper).

Get in Touch

Your Nearest Sales Representatives

Maureen Shanahan
  • Artisans & Chefs
1-312-496-7346

Your Nearest Office

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
United States

+1 610 872 4528