Week 205: Pierre Hermé’s tarte infiniment café

It’s been a while since I made anything from my pastry idol’s recipe book, so, for this special bake on my special day, I decided to go back to the root of my pastry love.

Since I only have a day (I took a day off work), I can’t do anything too complicated. So I finally decided on this tart, which seems to fit the bill. Just 3 components, discounting the tart shell, which I always have on the go, plus I get to use some of the Savoiardi biscuits sitting in my fridge.

This tart has a very strong coffee flavour! I used almost 40g of coffee beans to infuse the various components in the tart. A delicious way to enjoy that much needed pick-me-up.

For the coffee cream

1 gelatine leave

200g heavy cream

14g ground coffee beans

6g granulated sugar

1) The evening before, prepare the coffee cream by bringing the heavy cream to a light boil.

2) Add the ground coffee, stir and let it sit for 10 seconds, then strain the coffee cream through a fine sieve. There should be 170g coffee cream. Top up the cream if necessary.

3) Bloom the gelatine leave in cold water, then squeezed the excess water and whisk gelatine and sugar into the warm cream until fully melted.

4) Pour into a bowl and cover the cream with cling wrap pressed into the surface. Refrigerate.

For the coffee ganache

97g white chocolate couverture

70g heavy cream (50g after strain)

7g ground coffee beans

1) Melt the white chocolate over a water bath.

2) Bring the heavy cream to a light bowl and stir in the ground coffee. After 10 seconds, strain the coffee cream through a fine sieve. There should be 50g coffee cream. Top up if necessary.

3) Stir the warm coffee cream into the melted chocolate until ganache is smooth.

For the strong coffee

75g mineral water

25g ground coffee beans

1) Bring the water to a light boil.

2) Stir in the ground coffee and let soak for 10 seconds.

3) Strain the strong coffee brought a fine sieve. You need 50g of strained coffee.

For the strong coffee syrup

30g mineral water

30g granulated sugar

50g strong coffee

1) Bring water and sugar to a light boil and stir until sugar has melted completely.

2) Remove from heat and stir in the strong coffee.

To assemble

3 x baked 8cm x 8cm square pâté sucrée beurrée tart shell

6 Savoiardi fingers

Chocolate covered coffee beans and gold leaf for decoration

1) Spoon 20g of coffee ganache into each tart shell.

2) Soak the Savoiardi fingers in the strong coffee syrup and divide equally to fill the 3 tart shells.

3) Using the back of a spoon, press the soak savoiardi fingers until level.

4) Spoon another 20g of coffee ganache covering the Savoiardi fingers and divide any remaining ganache to fill the tarts. Refrigerate tarts until ganache has set.

5) Whisk the cold coffee cream in a stand mixer until stiff peaks. Be sure not to overwhip.

6) Fill whipped coffee cream into a pastry bag fitted with a 1M tip and pipe swirls on top of each tart. There should be just enough for the 3 tarts.

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