I have been fascinated with Yann Brys’ “tourbillon” technique for the longest time, and have been toying with the idea of buying a turntable, just to try piping this myself. But, that seemed a little extreme.
Finally I got a toy pottery turntable off Amazon. 🙄 And I think it sort of does the trick. It is much harder than it looks! And it took me many practices to get it like this. It is a mix of pressure control coupled with a “cream” of smooth and firm texture.
I did not really give much thought to the flavour of the tart (I was just concerned with practising my tourbillon piping) and pretty much just threw everything together – Baileys coffee namelaka, chocolate ganache and whipped coffee cream.
Prepare 4 baked pâte sucrée beurrée 8cm round tart shells
For the Baileys coffee namelaka
85g milk chocolate couverture
50g whole milk
1 gelatine leaf
100g heavy cream
2 tsp coffee extract
1 tbsp Baileys cream
1) Melt the milk chocolate over a water bath.
2) Bloom the gelatine leaf in cold water.
3) Bring the milk and the liquid glucose to a light boil. Remove from heat, squeeze out extra liquid from the gelatine leaf and stir it into hot milk until it is melted completely.
4) Pour 1/3 of the hot milk mixture into the melted chocolate and stir to combine. Add the remaining hot milk mixture and stir until smooth.
5) Add the heavy cream, coffee extract and Baileys, and use a hand blender to emulsify.
6) Pour 40g of namelaka into each of the tart shells. Cover the rest of the namelaka with cling wrap and allow to chill in the refrigerator overnight. You don’t need anymore for this recipe.
For the chocolate ganache
60g dark chocolate couverture
51g heavy cream
33g unsalted butter, at room temperature
1) Bring the heavy cream to a light boil.
2) Pour onto chocolate in a bowl. Let sit for a minute then stir until smooth.
3) When ganache has cooled to 40C, stir in the butter and fully melted.
4) Pour 26g of ganache into the tart shells over the namelaka.
For the whipped coffee cream
35g icing sugar, sifted
260g heavy cream, very cold
1 tsp gelatine powder bloomed in 1 tbsp water
1/4 tsp instant coffee granules
1/4 tsp coffee extract
1) First, melt the bloomed gelatine in a bain-marie, making sure there are no visible gelatine granules in the mixture. Remove gelatine from heat and leave to cool.
2) Whisk the 240g cold heavy cream and icing sugar until soft peaks.
3) Add the remaining heavy cream, coffee granules and extract into the gelatine mixture and stir to combine. Lower the speed of the mixer and pour in the gelatine mixture.
4) Continue whisking until just before stiff peaks. Take care not to over whip.
5) Scrap whipped cream into a bowl and cover with cling wrap, keeping it refrigerated overnight.
6) The next day, fill the whipped cream into a pastry bag fitted with a petal tip and pipe the spiral on top of the chocolate ganache. Can reduce gelatine by half to get a lighter cream.