Tartufata

Presenting a tartufata in a sphere like this one will guarantee a new hot seller. This layered cake is nothing more than pure indulgence layer after layer. The main flavours are chocolate, hazelnut and a delightful dash of honey. The build- up of this pastry is top to base or montage a l’envers in a pastry bomb mould.

Recipe

Created by
  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

Chocolate sponge cake

ingredients preparation
  • 300g
    whole egg(s)
  • 190g
    egg yolks
  • 200g
    sugar

Heat to 50°C and process in the blender.

  • 175g
    flour
  • 50g
    potato starch
  • 50g
    CP
  • 5g
    baking powder

Sieve and add.

  • 250g
    melted butter
  • 150g
    70-30-38NV

Mix together until melted and add.

Bake at 190°C for 12 minutes, 700 g per baking sheet.

Tartufata cream

ingredients preparation
  • 100g
    softened butter
  • 150g
    PRA
  • 50g
    rum
  • 400g
    70-30-38NV
  • 1000g
    pastry cream

Process in the blender.

Chocolate glaze

ingredients preparation
  • 1000g
    cream
  • 150g
    glucose
  • 50g
    honey
  • 1250g
    70-30-38NV
  • 150g
    PRA

Make a ganache.

Finishing and presentation

Soaking syrup of your choice. Decorate with dried powdered sponge cake, icing sugar and cocoa powder Callebaut CP. Decorate as you choose.