Intermediate
2h40min
33min
6 to 8
Dulcey Chocolate Spring Nest Tart recipe
An exclusive recipe by Florent Margaillan, Executive Pastry Chef at the Chateau de la Chevre d'Or
Make on the day:
- Cocoa shortcrust pastry
- Chocolate crisp
- Almond sponge
- Caraïbe 66% ganache
- Cocoa crumble
- Dulcey 35% nest
- Assembly
Utensils:
- 14cm tart ring
- 12cm and 18cm rings
- 40×60cm board
- Immersion blender
- Thermometer
- Bird nest nozzle
- Stand mixer
- Spatula
- Paddle attachment
Follow the recipe steps in this video:
Made with the products below :
1. Dark chocolate and vanilla shortcrust pastry
Ingredients:
- 150g Butter
- ½ NOROHY Madagascar vanilla bean
- 30g Almond flour
- 90g Confectioner’s sugar
- 1g Salt
- 55g Egg
- 230g All-purpose flour
- 25g Cocoa powder
Prep time: 40 min
Rest time: 2h20 min
Cook time: 15 min
Steps:
- Use the paddle attachment in a stand mixer to combine the butter, grated NOROHY vanilla bean, almond flour, sugar and salt.
- Add the egg, flour and cocoa powder, then keep mixing until a smooth dough forms.
- Finish mixing the dough by hand, roll it into a ball, cover it with plastic wrap, and keep it in the refrigerator for at least 2 hours.
- Take the dough out of the refrigerator and spread it out to a depth of 2mm. Put it back in the refrigerator for 5 to 10 minutes.
- Use some cold butter to grease a 14cm tart ring.
- Take the dough out of the refrigerator and use an 18cm ring to cut it into shape, trimming away any excess.
- Lay the dough on the 14cm ring and cover it with flour.
- Lift up the edges of the dough and press it into the edges of the ring.
- Refrigerate for 10 minutes.
- Take the dough out of the refrigerator and cut off any excess by running a knife horizontally around the ring.
- Place some parchment paper in the base of the tart and fill it with rice (or lentils or peas, for example).
- Bake at 320°F (160°C) for approx. 10 minutes.
- Take off the parchment paper and rice and bake for a further 4 to 5 minutes.
2. Milk chocolate crisp filling
Ingredients:
- 50g JIVARA 40% milk chocolate
- 150g Smooth almond and hazelnut praliné
- 100g Crispy cereal pieces
Prep time: 15 min
Steps:
- Melt the JIVARA 40% milk chocolate in the microwave.
- Use a spatula to mix together the smooth almond and hazelnut praliné and melted chocolate.
- Gently fold the crispy cereal pieces into the mixture.
- Place 2 tablespoons of crispy cereal pieces in the base of the tart and spread them out.
3. Dark chocolate almond sponge cake
Ingredients:
- 115g Egg whites
- 30g Sugar
- 70g Almond flour
- 90g Confectioner’s sugar
- 5g Corn starch
- 20g Cocoa powder
Prep time: 20 min
Cook time: 8 to 9 min
Steps:
- Use a stand mixer to beat together the egg whites and sugar until stiff peaks form.
- At the same time, whisk together the almond flour, confectioner’s sugar, starch and cocoa powder.
- Sift the mixture to make it fine and evenly combined.
- Incorporate the mixture into the whipped egg whites in 3 stages, sifting it on while gently folding with a spatula.
- Spread the mixture onto a baking pan lined with parchment paper and bake at 355°F (180°C) for 8 to 9 minutes.
- Take the sponge out of the pan so it doesn’t go dry, and leave it to cool.
- Turn out the sponge and cut it into pieces using a 12cm ring.
- Place the sponge on the crispy cereals you have layered into the tart.
4. Dark chocolate ganache filling
Ingredients:
- 150g CARAÏBE 66% dark chocolate
- 210g Cream
- 25g Extra-fine butter
Prep time: 30 min
Rest time: 1h in the refrigerator
Steps:
- Melt the CARAÏBE 66% dark chocolate in the microwave.
- Heat the cream in a saucepan.
- Pour the hot cream onto the melted chocolate in several stages, emulsifying them using a spatula.
- Once the mixture is 105°F (40°C), add the butter cut into small pieces, and mix until it has been completely incorporated.
- Blend the ganache using an immersion blender.
- Pour the ganache into a piping bag and use it to fill the ganache tart.
- Place the tart in the refrigerator for 1 hour.
5. Dark chocolate crumble pieces
Ingredients:
- 80g Salted butter
- 80g Hazelnut flour
- 80g Raw cane sugar
- 65g Flour
- 15g Cocoa powder
Prep time: 15 min
Cook time: 8 to 9 min
Steps:
- Cut the butter into small cubes.
- Use the paddle attachment in a stand mixer to mix together all the ingredients until the dough takes on a crumbly texture.
- Place the crumble on a baking pan lined with baking parchment.
- Bake at 330°F (165°C) for 8 to 9 minutes.
6. Dulcey chocolate nest decoration
Ingredients:
- 550g DULCEY 35% chocolate
Prep time: 30 min
Rest time: 5 min in the refrigerator
Steps:
- Melt 400g of DULCEY 35% chocolate in the microwave until it is 120°F (48°C).
- At the same time, chop 150g of DULCEY 35% chocolate into small pieces.
- Add the chopped chocolate to the melted chocolate to bring the temperature back down to 81/82°F (27/28°C).
- Pour the chocolate into a piping bag fitted with a bird nest nozzle.
- Get your board or pan, having cooled it in the freezer and/or refrigerator.
- Pipe some strings of chocolate onto the chilled board.
- Collect the chocolate strings once they have set.
- Make a nest by placing the chocolate strings around a 12cm ring.
- Refrigerate for 5 minutes.
- You can use the rest of the tempered chocolate to make chocolates in the shape of Easter characters, or other decorations.
7. Chocolate spring nest assembly and finishing
Prep time: 10 min
Ingredients:
Steps:
- Take the tart out of the refrigerator.
- Take the Dulcey nest out of the ring and place it on the tart.
- Decorate the Spring nest tart with cocoa crumble, Chocolate Eggs, Cookie bits, and dark and milk chocolate-coated almonds and hazelnuts. Enjoy!
