CARAMEL CHOCOLATE BABA
 

APRICOT TART

An original recipe from L'École Valrhona
Yield: Makes one 16cm dessert for 6
Difficulty: Medium
 

INGREDIENTS

CARAMÉLIA 36% CRÉMEUX:
200g Whole milk
10g Glucose syrup
400g Heavy cream 36%
380g CARAMÉLIA 36% chocolate
5g Gelatin sheet

APRICOT CONFIT HEART:
300g Apricot juice
30g Sugar
9g Pectin NH

PEANUT STREUSEL:
60g Softened butter
80g raw cane sugar
80g Hazelnut flour
20g Peanut butter
1 Pinch fleur de sel

 

INSTRUCTIONS

 
CARAMÉLIA 36% CRÉMEUX:
  • Melt the CARAMÉLIA 36% chocolate at 115-120°F (45-50°C) and add the glucose syrup.
  • Bring the milk to a boil and add the rehydrated and wrung-out gelatin.
  • Strain.
  • Gradually combine the mixture with the melted CARAMÉLIA 36% chocolate to obtain a smooth, shiny, elastic texture.
  • Mix using an immersion blender.
  • Add the cold cream.
  • Mix for a few seconds.
  • Leave to set overnight in the refrigerator.
 
APRICOT CONFIT HEART:
  • Heat up the apricot juice.
  • Mix the sugar and pectin NH thoroughly.
  • When the apricot juice reaches around 105°F (40°C), sprinkle in the sugar and pectin mix.
  • Stir well until it comes to a rolling boil.
  • Pour into 2cm-diameter half-sphere molds and freeze.
 
PEANUT STREUSEL:
  • Stir all the ingredients using a paddle attachment in a food processor or directly by hand until you have a rough crumble mix.
  • Spread the mix evenly over a 30 × 40cm tray then freeze for around 30 minutes.
  • Take the streusel out of the freezer and arrange it in a greased 16cm diameter tart ring.
  • Bake at 320°F (160°C) in a fan oven for 20 minutes, then gently turn out.
 
ASSEMBLY:
  • At the bottom of the 14cm-diameter ring, place your domes of still-frozen apricot confit, with the rounded side facing upwards.
  • Cover the apricot confit domes using CARAMELIA 36% chocolate crémeux.
  • Fill to the brim and freeze.
  • Once the disk is frozen, turn it out and coat it with a thin layer of a neutral glaze to add shine to its appearance.
  • Then, place the disk on the peanut streusel.