The Dome of Wonders

Jonathan Chauve, WEISS Pastry Chef & Chocolatier

Steps : 3
Number of portions : 30 tartlets

1 - Cocoa Sponge Biscuit

• 190g Egg Whites
• 2g Sosa Albuwhip
• 190g Caster Sugar
• 125g Egg Uolks
• 100g T45 Flour
• 30g Potato Starch
• 50g Cocoa Powder

• In a mixer bowl fitted with a whisk, beat the egg whites with the Albuwhip until stiff, gradually adding the caster sugar.
• Add the egg yolks, mixing gently with a silicone spatula.
• Gradually add the previously sieved powders.
• Mix until you have a homogeneous mixture, taking care not to let the biscuit fall.
• Spread immediately on a baking sheet covered with baking paper.
• Bake for about 12 minutes at 180°C in a fan-assisted oven.
• Leave to cool and set aside.
• Cut out 30 discs of Ø6cm then leave the biscuit scraps to dry in an oven or in a warm oven.

2 - Meringues

• 100g Egg Whites
• 2g Sosa Albuwhip
• 100g Caster Sugar
• 100g Icing Sugar
• 10g Cocoa Powder
• 15g Sosa Raspberry Powder
• 15g Sosa Passion Fruit Powder

• In a mixer bowl placed on a bain-marie, mix the egg whites, caster sugar and Albuwhip, heat to 50°C until the sugar is completely dissolved.
• Beat at medium speed until cooled and a fairly firm meringue is obtained.
• Gradually add the sifted icing sugar with the powder of your choice (cocoa, raspberry, passion fruit, etc.) using a silicone spatula.
• Poach Ø4cm meringue domes then place in the oven preheated to 100°C for about 45min.
• After cooking, set aside to protect from humidity.

3 - Ebony Whipped Ganache

• 160g Whole Milk
• 350g Liquid Cream 35% (1)
• 16g 40DE Sosa Glucose
• 16g Inverted sugar
• 128g Ebony 72% Couverture
• 270g de Crème liquide 35% (2)

• In a saucepan, bring the whole milk, cream (1), glucose and inverted sugar to the boil then pour over the melted Ebène 72% couverture.
• Emulsify well using a hand blender.
• Add the cold cream (2) then blend again.
• Cool quickly to 4°C then leave to crystallize for 12 hours before use.

Finishes / Decors

• DQ Glossy Granules
• DQ Sosa Wetproof Raspberry Cripies
• DQ Sosa Wetproof Passion Fruit Crispies
• DQ Brisure de biscuit cacao
• 30pcs Ø8cm La Rose Noire Tart Shells

In a mixer bowl fitted with a whisk, whip the ganache at medium speed until you obtain a pipeable texture.
Fill the bases of the Ø8cm vanilla sweet tarts, smooth flush with a spatula then place a cocoa biscuit disc.
Place a meringue dome in the centre of each tartlet then pipe a dome of Ebène 72% whipped ganache using a bag fitted with a Ø3cm cookie cutter.
Crush the dried cocoa biscuit scraps then sprinkle the ganache dome over the dome, then the shiny granules and WP crispies.
Tip: you can assemble the mixture in Ø7cm silicone half-sphere moulds, freeze and remove and decorate as needed.