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
1g (0.04oz) salt between two guitar sheets to 2.5mm. Allow to chill in the
23g (0.81oz) Callebaut Cocoa Powder 22- fridge for at least 1 hour.
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

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.
135g (4.76oz) egg yolks Warm the almond paste to 35°C-40°C (105°F) just to soften.
27g (0.95oz) whole eggs Place in the mixer. Slowly add the egg yolks and whole eggs
32g (1.13oz) Cacao Barry Extra Brute Cocoa into the 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
97g (3.42oz) clarified butter a whisk attachment. Whip the mixture for about 10-15
97g (3.42oz) egg whites minutes. In a seperate bowl, whisk the egg whites with the
QS cream of tartar cream of tartar and 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
EQUIPMENT
almond mixture and combine together until combined.
Finally, fold through the egg whites. Spread the mixture
Flexipan (half)
into a half a flexipan until smooth. Bake at 180°C (356°F) for
about 6-7 minutes.

CHERRY CONFIT

INGREDIENTS METHOD

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

Melt the gelatine to very hot. Add a small amount of the

200g (7.05oz) pastry cream (see above recipe)
custard with the gelatine. Add the rest of the custard and
10g (0.35oz) kirsch
whisk until smooth.Add the kirsch, fold throuugh the semi-
10g (0.35oz) gelatine mass 
whipped cream. Pipe mid-way into the mould. Place in the
75g (2.65oz) semi-whipped cream
frozen cherry inserts. 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

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

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.
VANILLA CHANTILLY
INGREDIENTS
44g (1.55oz) full cream milk
0.5g (0.02oz) vanilla bean
35g (1.23oz) caster sugar
23g (0.81oz) gelatine mass 
75g (2.65oz) mascarpone
322g (11.36oz) heavy cream
EQUIPMENT
saucepan
ASSEMBLY
Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.
METHOD
In a pot heat the milk, vanilla and sugar, just until the
sugar is dissolved. Add in the melted gelatine. Dissolve the
mascarpone into the hot mixture. Place the cream in a jug,
chill the hot mixture down before emulsifying it with cream.
Leave it to chill overnight, or a minimum of 2-3 hours.
 SUBSTITUTE
23g (0.81oz) gelatine mass {for}
4.6g (0.16oz) gold gelatine sheets
METHOD
Pipe a small amount of the chocolate cremoux on the base
of the tart shell. Place one of the chocolate sponge discs on
top of the cremoux. 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 vanilla 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