BLACK FOREST

TARTE A LA CREME
 RECIPE BY

JEROME LANDRIEU

Internationally acclaimed pastry chef, Jerome Landrieu, shows you how to make a black
forest 'tarte a la creme'.

ADVANCED
VANILLA CHANTILLY CREAM

KIRSCH DIPLOMATE

1

HOUR + 10 MINS
WHOLE GRIOTTE

CHOCOLATE SPONGE

66% MEXIQUE CREMEUX

CHOCOLATE PATE SUCREE

MAKES 8

CHOCOLATE PATE SUCREE

INGREDIENTS METHOD

138g (4.87oz) unsalted butter In a food processor, place all ingredients in (except for the
139g (4.9oz) plain flour eggs). Mix well to ensure there are no lumps of butter.
23g (0.81oz) almond meal
86g (3.03oz) icing sugar Add the eggs and mix until just combined. Roll pastry between
1g (0.04oz) salt two guitar sheets to 2.5mm. Allow to chill in the fridge for at
23g (0.81oz) Callebaut Cocoa Powder least 1 hour.
22-24%
41g (1.45oz) whole eggs Cut out 8.5cm discs and line moulds. Line the pastry with
heat proof plastic wrap and rice. Bake at 160°C (320°F) for
EQUIPMENT about 10 minutes. Then remove rice and bake for a further 10
minutes.
8.5 cm-diamter round pastry cutter
Matfer Exopan Pomponnette mould
(6cm D x 2.5cm H)

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.
CHOCOLATE SPONGE

INGREDIENTS METHOD

54g (1.9oz) almond paste Melt the butter and cocoa mass together, then set aside. Warm
135g (4.76oz) egg yolks the almond paste to 35°C-40°C (105°F) just to soften. Place
27g (0.95oz) whole eggs in the mixer. Slowly add the egg yolks and whole eggs into the
32g (1.13oz) Cacao Barry Extra Brute Cocoa almond paste to avoid lumps, scrape as you go.
Powder 22/24%
13g (0.46oz) Cacao Barry Cocoa Mass 100% Once the mixture is emulsified, change from a paddle to a whisk
97g (3.42oz) clarified butter attachment. Whip the mixture for about 10-15 minutes. In a
97g (3.42oz) egg whites seperate bowl, whisk the egg whites with the cream of tartar and
QS cream of tartar half the sugar on a medium speed.
46g (1.62oz) caster sugar
Add the remaining sugar once thick and fluffy. Mix the cocoa
powder through the melted mixture and fold the almond mixture
EQUIPMENT and combine together until combined.
Finally, fold through the egg whites. Spread the mixture into a
Flexipan (half) half a flexipan until smooth. Bake at 180°C (356°F) for about
6-7 minutes.

CHERRY CONFIT
METHOD
INGREDIENTS

Combine pectin with the sugar. In a saucepan, mix the chopped

43g (1.52oz) Ravifruit Frozen Whole Cherries
fruit with the raspberry and cherry puree. While still cold, mix in
38g (1.34oz) Ravifruit Cherry Puree
the sugar and the pectin.
18g (0.63oz) Ravifruit Raspberry Puree
4g (0.14oz) lemon juice
Heat the mixture to a simmer (ensuring not to lose the fresh
5g (0.18oz) liquid glucose
fruit flavour). Add in the lemon juice and allow to cool and to set
11g (0.39oz) caster sugar
to be able to pipe into the mould. Once it has become a gel,
1g (0.04oz) 325 NH pectin
pipe into 2.5cm round moulds. Freeze until set.

EQUIPMENT

disposable piping bag

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.
PASTRY CREAM
METHOD
INGREDIENTS
Place the milk, sugar (A) and the cut and scraped vanilla beans
563g (19.86oz) full cream milk
in a saucepan. Slowly warm the mixture on the stove. Combine
84g (2.96oz) unsalted butter
the egg yolks and sugar (B) in a bowl, add the corn starch and
1.7g (0.06oz) Heilala Vanilla Bean
plain flour. Combine.
84g (2.96oz) caster sugar (A)
90g (3.17oz) egg yolks
Add a little of the infused milk, temper and mix the batter.
28g (0.99oz) caster sugar (B)
Boil the rest of the milk, then slowly combine with the rest of
23g (0.81oz) corn starch
the mixture. Bring the mixture back on the stove and whisk to
23g (0.81oz) plain flour
combine. Add the butter, combine. Place in a bowl with cling
EQUIPMENT wrap to cover the top, then chill.

whisk

KIRSCH DIPLOMATE
METHOD
INGREDIENTS
Melt the gelatine to very hot. Add a small amount of the custard
200g (7.05oz) pastry cream (see above recipe)
with the gelatine. Add the rest of the custard and whisk until
10g (0.35oz) kirsch
smooth. Add the kirsch, fold throuugh the semi-whipped cream.
10g (0.35oz) gelatine mass 
Pipe mid-way into the mould. Place in the frozen cherry inserts.
75g (2.65oz) semi-whipped cream
Place back in the freezer.
EQUIPMENT
 SUBSTITUTE
disposable piping bag 10g (0.35oz) gelatine mass {for}
whisk 2g (0.07oz) gold gelatine leaf

66% MEXIQUE CREMEUX

INGREDIENTS METHOD

Mix cream and milk in a saucepan, heat.

140g (4.94oz) heavy cream
Combine the sugar, egg yolks and inverted sugar. Mix a small
140g (4.94oz) full cream milk
amount of the hot mixture with the egg yolks to temper. Place
55g (1.94oz) egg yolks
it all back in the saucepan and cook while whisking until the
30g (1.06oz) caster sugar
mixture just starts to simmer. Remove from the heat and keep
30g (1.06oz) inverted sugar
whisking to help it cool down. Pour over chocolate and stir until
133g (4.69oz) Cacao Barry Mexique 66%
the chocolate is melted to combine. Use a stick blender to fully
emulsify the mixture. Place on top of the frozen inserts. Set the
EQUIPMENT remainder aside to use later.

stick blender

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.
VANILLA CHANTILLY

INGREDIENTS METHOD

In a pot heat the milk, vanilla and sugar, just until the sugar is
44g (1.55oz) full cream milk
dissolved. Add in the melted gelatine. Dissolve the mascarpone
0.5g (0.02oz) vanilla bean
into the hot mixture. Place the cream in a jug, chill the hot
35g (1.23oz) caster sugar
mixture down before emulsifying it with cream. Leave it to chill
23g (0.81oz) gelatine mass 
overnight, or a minimum of 2-3 hours.
75g (2.65oz) mascarpone
322g (11.36oz) heavy cream
 SUBSTITUTE
EQUIPMENT 23g (0.81oz) gelatine mass {for}
4.6g (0.16oz) gold gelatine sheets
saucepan

ASSEMBLY
METHOD

Pipe a small amount of the chocolate cremeux on the base of

the tart shell. Place one of the chocolate sponge discs on top
of the cremeux. Pipe more chocolate cremoux to make sure it is
level to the tart. Then place in the fridge for ten minutes to set.
Place the frozen insert on top of the filled tart. Whip the vanil-
la chantilly and place in a piping bag with a 7mm star nozzle.
Place the tart on a mechanic turn table and pipe dots. then
garnish with macarons.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.