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.

Delivery times mentioned on each product only concern shipments in France:

• 24/48h delivery: This product is currently in stock and will be shipped within 24 hours.  This delivery time is valid only for shipments in Metropolitan France.  The estimated delivery time for Corsica is of 3 to 5 working days.
• Delivery from 3 to 10 working days: This product requires restocking.  It will be shipped within 3 to 10 days according to the time mentioned on the product sheet. If you have an emergency or mandatory reception date, please contact us by email or phone.
• Orders placed before 12:00 noon will be shipped the same day (for order containing only products available in 24/48h).

Foreign countries: 

• European countries: Estimated delivery time between 5 and 10 working days.
• Switzerland: Estimated delivery time between 5 and 10 working days.

For a precise estimate of delivery times or for delivery outside of EU/Switzerland, please contact us.