CHOCOLATE PASTRIES

RECIPE BOOK

Copyright©2022 International Culinary Academy KICA, All rights reserved

CONTENTS

Black Forest roll cake........................................................................................................................................3

Chocolate cake.................................................................................................................................................10

Chocolate cupcakes........................................................................................................................................14

Chocolate tart.................................................................................................................................................. 20

Triangular tartlets with chocolate sauce....................................................................................................25

 BLACK FOREST
ROLL CAKE

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 4

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 BLACK FOREST ROLL CAKE
for 1 roll cake

GELATIN MASS

Ingredients Total weight: ~ 28 g 100%

Powdered gelatin 200 Bloom 4g 14%

Cold water 24 g 86%

1 Pour the powdered gelatin into a clean container and add cold water. Gently stir with a whisk.

2 Place the mixture in the fridge for 10-15 minutes until the gelatin has bloomed.

3 Take the mass out of the fridge and allow it to melt. If there is any foam, remove it with a sieve.

4 Put the mass back into the fridge and wait until it has set completely. Then cut it into cubes using
scissors so it is more convenient to weigh out and work with. The ratio of gelatin to water should
always be 1:6 (one part gelatin and six parts water).

5 You can make the gelatin mass in advance and store it in the fridge for up to 2 days.
TIP
If you are using gelatin leaves, use the same weight as for powdered gelatin and soak them in cold water. The gelatin
leaves will absorb the right amount of water needed. Then squeeze them and use as required.

VANILLA CHANTILLY CREAM

Ingrеdients Total weight: ~ 383 g 100%

Milk 3.2% 60 g 16%

Sugar 25 g 6%
Gelatin mass 28 g 7%
Mascarpone 80 g 21%
Whipping cream 35% 190 g 50%
Vanilla ½ pod

1 Add the milk, sugar and vanilla seeds in a saucepan. Warm the mixture until it reaches a
temperature of around 80 °C / 176 °F.

2 Pour the mixture into a measuring cup, add the mascarpone and gelatin mass. Process with a
hand blender until smooth.

3 Add cold whipping cream and use the hand blender to combine all of the ingredients.

4 Transfer the Chantilly cream to a clean bowl, cover it with cling film touching the surface and put
it in the fridge for 12 hours minimum, although overnight is preferred.

5
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 BLACK FOREST ROLL CAKE
for 1 roll cake

CHOCOLATE CHANTILLY CREAM

Ingrеdients Total weight: ~ 445 g 100%

Milk 3.2% 100 g 22%

Dark chocolate 125 g 28%
Valrhona Araguani 72%
Whipping cream 35% 220 g 49%

1 Add the milk in a saucepan and warm until it reaches a temperature of around 80 °C / 176 °F.

2 Pour the milk into a measuring cup with chocolate. Process everything with a hand blender until
smooth.

3 Add cold whipping cream and use the hand blender to combine all of the ingredients.

4 Transfer the Chantilly cream to a clean bowl, cover it with cling film touching the surface and put
it in the fridge for 12 hours minimum, although overnight is preferred.

MACERATED CHERRIES

Ingrеdients Total weight: ~ 850 g 100%

Pitted cherries 400 g 47%

Sugar 400 g 47%
Cherry Kirsch liqueur 50 g 6%

1 Pour the sugar and cherries into a saucepan. Bring the mixture to a boil over medium heat and
cook for 20 minutes.

2 Take the saucepan off the heat, let it cool down at room temperature and add cherry Kirsch
liqueur.

3 Put the cherries and syrup into the fridge for 12 hours.

4 30 minutes before assembling the cake, strain the cherries. Put the cherries on a paper towel to
remove any excess moisture and syrup. Keep the cherry syrup for soaking the sponge.

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 BLACK FOREST ROLL CAKE
for 1 roll cake

CHOCOLATE SPONGE

Ingrеdients Total weight: ~ 415 g

for 1 baking mat 35x35 cm
100%

Egg yolks 40 g 10%

Whole eggs 110 g 26%
Sugar (1) 105 g 25%
Egg whites 60 g 14%
Sugar (2) 35 g 8%
All-purpose flour 50 g 12%
Cocoa powder 15 g 4%

1 Whip the egg yolks and whole eggs with sugar (1) in a planetary mixer with a whisk attachment
at maximum speed until pale and fluffy foam is formed. Set the mixture aside.

2 Separately whip the room temperature egg whites with sugar (2) for 3-4 minutes at medium
speed until stiff peaks appear.

3 Mix a bit of the meringue into the egg yolk mixture with a spatula to make it lighter and then
carefully fold the rest of the meringue into the whipped egg yolks.

4 Mix the sifted flour with the cocoa powder using a whisk and sift these ingredients once again
directly on top of the meringue and egg yolk mixture. Then fold the dry ingredients into the batter
with the whisk to ensure there are no lumps.

5 Prepare a baking tray lined with a Flexipan mat 35x35 cm with borders h=1 cm and spread the
batter on it in an even layer using an offset spatula.

6 Bake the sponge in the oven, preheated to 210 °C / 410 °F, for 7 minutes, depending on your type
of oven. The sponge should spring back when pressed lightly.

7 While the sponge is still hot, cover it with a sheet of parchment paper and flip it over.

8 Cool the sponge down in the freezer or at room temperature.

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 BLACK FOREST ROLL CAKE
for 1 roll cake

ASSEMBLING THE ROLL CAKE

Ingrеdients

Cooled down chocolate sponge

Stabilized chocolate Chantilly cream 300 g
Macerated cherries
Cherry syrup

1 When the sponge has cooled down completely, remove the silicone mat. Then flip the sponge
once again so that its beautifully flat side is underneath. Remove the parchment paper.

2 Remove the skin from the sponge gently using a knife.

3 Soak the sponge with the cherry syrup using a pastry brush.

4 Place chocolate Chantilly cream into the bowl of a stand mixer and whip on medium speed until
the texture is light, airy and stable.

5 Spread the chocolate Chantilly cream evenly over the sponge using an offset spatula.

6 Arrange the cherries on top of the Chantilly cream.

7 Lifting the parchment paper from the narrow side of the sponge, roll the sponge tightly.

8 Transfer the roll cake to the clean parchment paper and make sure that the seam is underneath.
Press the roll cake with a ruler against the table, pulling the parchment paper towards yourself to
create pressure and tighten the roll cake.

9 Put the assembled roll cake in the fridge for around 1-2 hours to stabilize.

CHOCOLATE DÉCOR

Ingrеdients

Tempered dark chocolate Valrhona Caraïbe 66% 150 g

1 Temper the chocolate. Spread a thin layer of it out on a table using an offset spatula. Wait until
the chocolate starts to set.

2 Then, using a metal scraper, scrape up the chocolate to create curls.

3 Once ready, leave the curls to crystalize at room temperature for at least 30 minutes.

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 BLACK FOREST ROLL CAKE
for 1 roll cake

DECORATING THE ROLL CAKE

Ingrеdients

Stabilized assembled roll cake

Stabilized vanilla Chantilly cream
Chocolate décor
Macerated cherries 100 g
Cocoa powder 50 g

1 Place vanilla Сhantilly cream into the bowl of a stand mixer and whip on medium speed until the
texture is light, airy and stable.

2 Spread the Chantilly cream evenly over the roll cake. Using an offset spatula, create a decorative
pattern on the surface of the cream.

3 Dust the roll cake with cocoa powder.

4 Using a serrated knife, cut the roll cake into 10 pieces, each 3 cm wide.

5 Decorate the individual roll cakes with chocolate décor and cherries.

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 CHOCOLATE CAKE

10

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 11

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 CHOCOLATE CAKE
for 1 cake d=17 cm

DARK CHOCOLATE GANACHE

Ingrеdients Total weight: ~ 820 g 100%

Whipping cream 35% 280 g 34%

Inverted sugar 70 g 8%
Dark chocolate 370 g 45%
Valrhona Caraïbe 66%
Butter 82% 70 g 9%
Glucose syrup 30 g 4%

1 Pour the whipping cream, glucose syrup and inverted sugar into a saucepan and bring the
mixture to a boil.

2 Pour the hot cream mixture onto the chocolate and process with a hand blender until you get a
smooth and shiny emulsion. Cover the ganache with cling film and let it cool down to 40 °C /
104 °F at room temperature.

3 When the ganache has reached 40 °C / 104 °F, add cold butter and process the mixture with a
hand blender.

4 Cover the ganache with cling film touching the surface and leave it at room temperature
for 6 hours to stabilize.

CHOCOLATE SPONGE

Ingrеdients Total weight: ~ 1003 g 100%

Milk 3.2% 140 g 14%

Butter 82% 175 g 17%
Dark chocolate 140 g 14%
Valrhona Caraïbe 66% 20%
Whole eggs 200 g
Sugar 160 g 16%
All-purpose flour 155 g 15%
Cocoa powder 20 g 2%
Baking powder 3g <1%
Baking soda 3g <1%
Sea salt 2g <1%
Instant coffee 5g <1%

1 Preheat the oven to 165 °С / 329 °F and prepare three baking rings d=16 cm.

2 Place melted butter, chocolate, milk and instant coffee in the food processor and mix while
heating to 40 °С / 104 °F.

3 Put the eggs, which should also be 40 °C / 104 °F, and sugar in the mixing bowl. Whip at maxi-
mum speed until light and fluffy.

4 Combine chocolate, milk and butter mixture with whipped eggs, using a spatula. 12

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 CHOCOLATE CAKE
for 1 cake d=17 cm

CHOCOLATE SPONGE

5 Then combine sifted flour, baking powder, baking soda, salt and cocoa powder and add to the
chocolate and egg mixture. Slowly mix with a whisk until homogenous.

6 Pour the batter into the rings (330 g per ring). Bake for 40-45 minutes, depending on your type of
oven. The ready sponge should spring back when pressed lightly.

7 Allow the sponge to cool on a wire rack at room temperature.

ASSEMBLY AND DECORATION

Ingrеdients

Baked sponge layers

Stabilized dark chocolate ganache

1 Transfer the chilled ganache into a piping bag. Place a cake base on a turntable. Pipe a dome of
ganache on the cake base and stick the fist sponge on it.

2 Then pipe 140 g of ganache onto the top of the sponge and smooth it out with an offset spatula.
Place the second sponge on top of the ganache and repeat the same steps with the second and
third sponges.

3 Pipe the ganache onto the sides of the cake, so that it is completely covered.

4 Then smooth down the sides of the cake by rotating the turntable and using the icing scraper.
Level the edges of the cake with the offset spatula.

5 Using a spoon or offset spatula, make a spiral pattern by rotating the turntable and scraping the
ganache.

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CHOCOLATE
CUPCAKES

14

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 15

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 CHOCOLATE CUPCAKES
for 9 cupcakes

GELATINE MASS

Ingrеdients Total weight: ~ 21 g 100%

Powdered gelatine 200 Bloom 3g 14%

Cold water 18 g 86%

1 Pour the powdered gelatine into a clean container and add cold water. Gently stir with a whisk.

2 Place the mixture in the fridge for 10-15 minutes for the gelatine to swell and bloom.

3 Then take the mass out of the fridge and melt it. If there is any foam, remove it with a sieve.

4 Put the mass back into the fridge to set completely. Then cut it into cubes with scissors so it can
be weighed and worked with more conveniently. The ratio of gelatin to water should always be
1:6 (one part of gelatine and six parts of water).

5 You can make the gelatine mass in advance and store it in the fridge for up to 2 days.
TIP
If you are using gelatine leaves, take the same weight of them as you would with powdered gelatine and soak them in
cold water. The gelatine leaves will absorb the right amount of water they need. Then squeeze them and use them as
required.

CHOCOLATE CARAMEL CREAM

Ingrеdients Total weight: ~ 360 g 100%

Glucose syrup (1) 42 g 12%

Sugar 37 g 10%
Whipping cream 35% 100 g 28%
Glucose syrup (2) 20 g 6%
Sea salt 1g <1%
Whole milk (1) 35 g 10%
Dark chocolate 35 g 10%
Valrhona Coeur de Guanaja 80%
Butter 82% 30 g 8%
Whole milk (2) 60 g 17%

1 Warm up the whipping cream, glucose syrup (2), salt and milk (1) to boiling point. This can be
done either in a saucepan or in a microwave.

2 Meanwhile add the glucose syrup (1) and sugar to a saucepan and cook to 180 °C / 356 °F or
until the caramel is amber in color.

3 Once the caramel is ready, remove it from the heat and slowly pour the hot cream mixture (about
60 °C / 140 °F) into it, mixing constantly with a spatula to prevent the caramelized sugar from
clumping.

16

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 CHOCOLATE CUPCAKES
for 9 cupcakes

CHOCOLATE CARAMEL CREAM

4 Return the saucepan to the heat and cook the caramel to 105 °C / 221 °F. Check the temperature
with a probe thermometer, making sure not to touch the bottom of the saucepan with it, other-
wise the reading won’t be accurate.

5 Let the caramel cool down to 70 °C / 158 °F. Then mix in the chocolate and the butter with a
spatula. Process everything with a hand blender for 1 minute until smooth and shiny.

6 Lastly, add the cold milk (2) and mix everything together. Then, in a measuring cup, process the
mixture with a hand blender for about a minute.

7 Cover the caramel cream with plastic wrap in contact with the surface and put it in the fridge for
6 hours to stabilize.
TIP
This cream can be stored in the fridge for 1 week in a sealed container. Alternatively, you can freeze it and keep it for up
to 1 month at -18 °C / 0.4 °F. When needed, put it in the fridge overnight to defrost and then use as desired.

CHOCOLATE FROSTING WITH COCOA NIBS

Ingrеdients Total weight: ~ 627 g 100%

Whipping cream 35% 345 g 55%

Cocoa nibs 76 g 13%
Sugar 17 g 3%
Mascarpone cheese 173 g 27%
Gelatine mass 16 g 3%

1 Add the whipping cream, sugar and gelatine mass to a saucepan and heat to 60 °C / 140 °F until
the sugar dissolves and the gelatine melts.

2 Transfer the mixture to a measuring cup and add the cocoa nibs and mascarpone cheese.
Process everything with a hand blender for about a minute. The cocoa nibs should be crushed
into fine particles.
TIP
You can use other kinds of cream cheese in this recipe. We recommend using a full-fat kind, containing at least 30% fat.

3 Transfer the frosting to a bowl and cover with plastic wrap in contact with the surface. Place it in
the fridge for at least 6 hours.

17

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 CHOCOLATE CUPCAKES
for 9 cupcakes

MOIST CHOCOLATE BATTER

Ingrеdients Total weight: ~ 600 g 100%

Sugar 66 g 11%
Whole eggs 133 g 22%
Inverted sugar 41 g 7%
Almond powder 41 g 7%
All-purpose flour 61 g 10%
Baking powder 3.5 g <1%
Cocoa powder 15 g 3%
Butter 82% 45 g 7%
Whipping cream 35% 66 g 11%
Dark chocolate 28 g 5%
Valrhona Coeur de Guanaja 80%
Chopped dark chocolate 70 g 12%
Valrhona Guanaja 70%

1 Add the flour, cocoa powder, almond powder and baking powder to a mixing bowl. Mix these
ingredients well using a whisk so that they combine nicely. Transfer the mixture to a bigger bowl
and set it aside.

2 Add the inverted sugar, sugar and eggs to another bowl and mix until just about combined.

3 In another bowl, mix together the melted chocolate (45 °C / 113 °F), melted butter (45 °C / 113 °F)
and whipping cream. Heat the mixture in the microwave to 45 °C / 113 °F.

4 Add the chocolate, butter and cream mixture to the egg mixture and mix everything with a whisk.
The mixture should be smooth and homogenous. Add the liquid mixture to the dry ingredients and
whisk together.

5 Add the chopped dark chocolate to the batter.

6 Then add the batter to a piping bag and fill each of the cupcake molds with 60-66 g of batter.

7 Bake the cupcakes at 165 °C / 330 °F for around 15 minutes. Check if the cupcakes are ready by
pressing gently on them - if they spring back, they are fully baked.
TIP
If using a conventional oven (not fan-assisted), increase the baking temperature by 5-10 °C / 40-50 °F and adjust the
baking time.

8 Leave the cupcakes to cool down completely at room temperature.

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 CHOCOLATE CUPCAKES
for 9 cupcakes

ASSEMBLING AND DECORATING THE CUPCAKES

Ingrеdients

Stabilized chocolate caramel cream

Stabilized chocolate frosting with cocoa nibs
Baked chilled cupcakes
Crunchy chocolate pearls

1 Using a melon baller measuring 3 cm in diameter, make a cavity in the centre of each chocolate
cupcake.

2 Transfer the chocolate caramel cream to a piping bag. Fill each cavity with it (about 10 g per
cupcake). Place the cupcakes in the fridge. Keep the leftover caramel - you will need it for decora-
tion.

3 Strain the chocolate frosting to remove the cocoa nib particles. Try to collect as much frosting as
possible.

4 Add the strained frosting to a mixer bowl and whip to a creamy and pipeable texture. It should
resemble soft-serve ice-cream. Be careful not to over-whip the frosting, otherwise it will become
grainy and have an unpleasant greasy mouthfeel.

5 Transfer the whipped frosting to a piping bag fitted with a Closed Star tip measuring 11 mm in
diameter. Pipe the frosting on top of each cupcake. You will need about 30-35 g of frosting per
cupcake.

6 Use the leftover caramel cream to pipe lines on top of the frosting. Place a few chocolate pearls
on each cupcake.
TIP
You can slightly warm up the caramel cream in a microwave to make it easier to pipe thin lines on top of the frosting.

7 Place the cupcakes in the fridge for 30 minutes to stabilize. The finished cupcakes can be stored
in the refrigerator for 72 hours at 3-5 °C / 37-41 °F. Alternatively, you can freeze them and store
them in a sealed container for up to 1 month at -18 °C / 0.4 °F.

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 CHOCOLATE
TART

20

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 CHOCOLATE TART
for 1 tart d=18 cm

ALMOND SHORTCRUST PASTRY

Ingrеdients Total weight: ~ 462 g 100%

Flour 9-10.5% protein 200 g 43%

Butter 82% 110 g 24%
Icing sugar 80 g 17%
Almond powder 30 g 6%
Sea salt 2g <1%
Whole eggs 40 g 9%

1 First, prepare all the ingredients. Sift the flour, icing sugar and almond powder. Make sure your
butter has been chilled and cut into cubes.

2 Add the sifted flour, icing sugar, salt, almond powder and butter to a mixer bowl. Mix at low speed
using a paddle attachment until a fine crumb is formed.
TIP
Almond powder can be substituted with another type of nut powder (e.g. hazelnut), as desired.

3 Once the butter has completely mixed in and a fine crumb has formed, add the eggs. Mix the
dough until a homogeneous and pliable texture is obtained.

4 Roll out the dough between two guitar or parchment paper sheets to a thickness of 3 mm.

5 Place the rolled-out dough in the fridge (3–4 °C / 37–39 °F) for at least 3 hours. This will allow
the dough to become nice and flexible.

6 Use a small piece of cold butter to lightly grease the sides of your fluted tart ring d=18 cm. Place
the ring in the fridge to chill.

7 Cut out a circle of dough measuring 24 cm in diameter. Place it into the tart ring and form the
base and border of the tart. To do this, rotate the ring and slowly lower the dough into it, gently
pushing downward and toward the sides of the ring. Make sure the joint between the base and
sides of the tart is neat and without any air pockets.

8 Cut off any excess dough. Place the lined tart pan in the fridge for one hour to stabilize.

9 Bake the tart in a preheated oven (150 °C / 302 °F) for 15 minutes.

22

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 CHOCOLATE TART
for 1 tart d=18 cm

EGG WASH

Ingrеdients Total weight: ~ 130 g 100%

Egg yolks 100 g 77%

Whipping cream 35% 30 g 23%
Half-baked tart shell

1 Process the egg yolks and cream with a hand blender until smooth. Strain the mixture into the
container of a spray gun.

2 Spray the mixture at a distance of 30–40 cm onto your half-baked tart shell. The coating should
be super thin, without any drips. The egg wash can also be applied with a soft pastry brush.

3 Transfer the coated tart shell to a clean baking tray and bake at 150 °C / 302 °F for 3–4 minutes
until golden brown.

4 Let the baked tart shell cool down at room temperature.

HAZELNUT CREAM

Ingrеdients Total weight: ~ 221 g 100%

Butter 82% 50 g 23%

Hazelnut powder 50 g 23%
Sugar 50 g 23%
Sea salt 1g <1%
Whole eggs 50 g 23%
Cocoa powder 10 g 4%
Whipping cream 35% 10 g 4%
Baked tart shell

1 Add the soft butter, sugar and salt to a mixer bowl. Mix the ingredients at low speed with
a paddle attachment until you get a soft, smooth texture.

2 Gradually add the room temperature eggs and cream. Using a paddle attachment, mix well after
each addition to prevent lumps from forming or the cream from separating.

3 Combine the sifted hazelnut powder and cocoa powder.

4 Add the dry ingredients to the batter and mix well with a spatula.

5 Transfer the finished hazelnut cream to a piping bag and pipe 150 g of it into the tart shell.

6 Bake the tart for around 10 minutes at 140 °C / 284 °F.

7 Then cool the tart down at room temperature for at least 30 minutes.

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 CHOCOLATE TART
for 1 tart d=18 cm

DARK CHOCOLATE GANACHE

Ingrеdients Total weight: ~ 261 g 100%

Whipping cream 35% 150 g 57%

Inverted sugar 10 g 4%
Sea salt 1g <1%
Dark chocolate Valrhona 100 g 38%
Caraïbe 66%
Baked tart with the hazelnut cream

1 Heat the whipping cream and inverted sugar to 80 °C / 176 °F in a microwave or saucepan.

2 Add the dark chocolate and sea salt to a measuring cup. Pour the hot cream and inverted sugar
mixture onto the chocolate and process the mixture with a hand blender until smooth.

3 Pour the emulsion on top of the baked hazelnut cream and rotate the tart to spread it evenly.

4 Let it stabilize for about 4 hours at room temperature. The ganache should set but remain shiny.

DECORATION

Ingrеdients

Chocolate tart
Dark chocolate Valrhona Caraïbe 66% 100 g
Sea salt (Maldon or Fleur de sel) 20 g

1 Melt the dark chocolate to 45–50 °C / 113–261 °F.

2 Pipe the decoration on top of the tart using a paper cone.

3 Decorate the finished tart with some sea salt.

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 TRIANGULAR TARTLETS
WITH CHOCOLATE SAUCE

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 TRIANGULAR TARTLETS WITH CHOCOLATE SAUCE
for 12 triangle-shaped tartlets

GELATIN MASS

Ingredients Total weight: ~ 28 g 100%

Powdered gelatin 200 Bloom 4g 14%

Cold water 24 g 86%

1 Pour the powdered gelatin into a clean container and add cold water. Gently stir with a whisk.

2 Place the mixture in the fridge for 10-15 minutes until the gelatin has bloomed.

3 Take the mass out of the fridge and allow it to melt. If there is any foam, remove it with a sieve.

4 Put the mass back into the fridge and wait until it has set completely. Then cut it into cubes using
scissors so it is more convenient to weigh out and work with. The ratio of gelatin to water should
always be 1:6 (one part gelatin and six parts water).

5 You can make the gelatin mass in advance and store it in the fridge for up to 2 days.
TIP
If you are using gelatin leaves, use the same weight as for powdered gelatin and soak them in cold water. The gelatin
leaves will absorb the right amount of water needed. Then squeeze them and use as required.

VANILLA CHANTILLY CREAM

Ingrеdients Total weight: ~ 383 g 100%

Milk 3.2% 60 g 16%

Sugar 25 g 6%
Gelatin mass 28 g 7%
Mascarpone 80 g 21%
Whipping cream 35% 190 g 50%
Vanilla ½ pod

1 Add the milk, sugar and vanilla seeds in a saucepan. Warm the mixture until it reaches a
temperature of around 80 °C / 176 °F.

2 Pour the mixture into a measuring cup, add the mascarpone and gelatin mass. Process with a
hand blender until smooth.

3 Add cold whipping cream and use the hand blender to combine all of the ingredients.

4 Transfer the Chantilly cream to a clean bowl, cover it with cling film touching the surface and put
it in the fridge for 12 hours minimum, although overnight is preferred.

27
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 TRIANGULAR TARTLETS WITH CHOCOLATE SAUCE
for 12 triangle-shaped tartlets

ALMOND SHORTCRUST PASTRY

Ingrеdients Total weight: ~ 462 g 100%

for 12 tartlets using a Mallard Ferrière 06492 mold

Flour 9-10.5% protein 200 g 43%

Butter 82% 110 g 24%
Icing sugar 80 g 17%
Almond powder 30 g 6%
Sea salt 2g <1%
Whole eggs 40 g 9%

1 First, prepare all the ingredients. Sift the flour, icing sugar and almond powder. Cut the chilled
butter into cubes.

2 Put the sifted flour, icing sugar, salt, almond powder and chilled, cubed butter into the mixer bowl.
Mix it at low speed using the paddle attachment until fine crumbs are formed.
TIP
Almond powder can be substituted for another type of nut powder, such as hazelnut, for example.

3 Once the butter has been completely mixed in and fine crumbs have formed, add the eggs. Mix
the dough until it has a homogeneous and elastic texture.

4 Roll the dough between two guitar or parchment paper sheets to a thickness of 3 mm.

5 Put the rolled out dough in the fridge at 3-4 °C / 37-39 °F for 12 hours.

FORMING AND BAKING THE SHORTCRUST CASES

Ingredients

Chilled shortcrust dough

1 After the shortcrust dough has been in the fridge for 12 hours, put it in the freezer and freeze it
slightly to make it easier to work with.

2 Then, using a tartlet-shaped template, cut out the tartlet bases. It is more convenient to work on
a board that has also been slightly frozen. The ideal temperature for working with shortcrust
pastry is 18-20 °C / 64-68 °F indoors.

3 Form the triangular tartlets with a rounded base using a Mallard Ferrière 06492 mold. When
forming the tartlets, it is important to remember that the bottom of the tartlet should be perfectly
even. The space between the shortcrust dough and the edge of the mold should be even and
uniform, without any rounding or gaps. The shortcrust dough on the sides and at the bottom
should meet at an angle of 90°.

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Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 TRIANGULAR TARTLETS WITH CHOCOLATE SAUCE
for 12 triangle-shaped tartlets

FORMING AND BAKING THE SHORTCRUST CASES

4 Put the formed tartlets in the fridge for 30 minutes to rest.

5 First, bake the tartlets on a baking tray with a perforated silicone mat at 150 ℃ / 302 °F
for 10-12 minutes.

6 Remove the tartlets from the oven and leave them to cool down slightly at room temperature.
After that, unmold them and move onto the coating stage with a mixture of egg yolks and cream.

COATING THE SHORTCRUST CASES WITH THE EGG WASH

Ingrеdients Total weight: ~ 130 g 100%

Egg yolks 100 g 77%

Whipping cream 35% 30 g 23%
Half-baked tartlet cases

1 Prepare the egg wash by processing the egg yolks and cream with a hand blender until smooth.
Decant the mixture into the reservoir of a spray gun.

2 Spray the mixture at a distance of 30-40 cm onto half-baked shortcrust cases. The egg wash can
also be applied with a soft pastry brush.

3 Transfer the coated tartlet cases onto a clean baking tray and bake them at 150 °C / 302 °F for
another 5-7 minutes until they are golden brown.

4 Let the baked tartlet cases cool down at room temperature.

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Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 TRIANGULAR TARTLETS WITH CHOCOLATE SAUCE
for 12 triangle-shaped tartlets

JOCONDE CHOCOLATE SPONGE

Ingrеdients Total weight: ~ 610 g

for 1 frame 40x60 cm
100%

Whole eggs 85 g 14%

Egg yolks 85 g 14%
Sugar (1) 70 g 12%
All-purpose flour 45 g 7%
Cocoa powder 30 g 5%
Almond powder 70 g 12%
Egg whites 130 g 21%
Sugar (2) 50 g 8%
Butter 82% 45 g 7%

1 Whip the egg yolks and whole eggs with sugar (1) in a planetary mixer with a whisk attachment
at maximum speed until pale and fluffy foam is formed. Set the mixture aside.

2 Mix the sifted flour with the cocoa powder and almond powder using a whisk and sift these
ingredients once again directly on top of the egg yolk mixture. Then fold the dry ingredients into
the batter with the whisk to ensure there are no lumps.

3 Separately whip the room temperature egg whites with sugar (2) for 3-4 minutes at medium
speed until stiff peaks have formed.

4 Mix a bit of the meringue into the batter mixture with a spatula to make it lighter and then
carefully fold the rest of the meringue into the batter.

5 Melt the butter and gradually add it to the batter, constantly mixing with a spatula.

6 Prepare a baking tray lined with a Flexipan mat 40x60 cm with borders h=1 cm and spread the
batter on it in an even layer using an offset spatula.

7 Bake the sponge in the oven, preheated to 180 °C / 356 °F, for 8 minutes, depending on your type
of oven. The sponge should spring back when pressed lightly.

8 Cool the sponge down in the freezer or at room temperature. Then cut triangular shapes out of
the sponge. The triangle should be 5 mm smaller than the shortcrust.

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Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 TRIANGULAR TARTLETS WITH CHOCOLATE SAUCE
for 12 triangle-shaped tartlets

BAKED CHOCOLATE CREAM

Ingrеdients Total weight: ~ 545 g 100%

Whole eggs 75 g 14%

Egg yolks 20 g 4%
Sugar 50 g 9%
Whipping cream 35% 225 g 41%
Inverted sugar 40 g 8%
Dark chocolate 100 g 18%
Valrhona Caraïbe 66%
Butter 82% 35 g 6%
Baked tartlet cases 12 pcs
Baked sponge triangles 12 pcs

1 Mix whole eggs, egg yolks and sugar with a whisk.

2 Pour cream and inverted sugar into a saucepan and bring it to a boil.

3 Pour the hot cream mixture onto the egg mixture and combine with a whisk.

4 Pour the mixture back into the saucepan and bring it up to 70 °C / 158 °F, constantly mixing with
a whisk.

5 Transfer the chocolate into the measuring cup and pour in the hot mixture. Add butter and
process with a hand blender.

6 Leave the mixture for a few minutes until the foam has disappeared.

7 Place the sponge in the tart shell and pour chocolate cream onto the sponge and fill ¾ of the
tartlets with it.

8 Bake the tartlets in the oven preheated to 160 °C / 320 °F for 7 minutes.

9 Let the tartlets cool at room temperature.

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Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 TRIANGULAR TARTLETS WITH CHOCOLATE SAUCE
for 12 triangle-shaped tartlets

DARK CHOCOLATE SAUCE

Ingrеdients Total weight: ~ 362 g 100%

Whipping cream 35% 60 g 17%

Inverted sugar 12 g 3%
Dark chocolate 70 g 19%
Valrhona Caraïbe 66%
Sugar 120 g 33%
Water 100 g 28%
Tartlets with the baked
chocolate cream

1 Place sugar and water into a saucepan and bring it to a boil.

2 Heat the whipping cream and inverted sugar to 80 °C / 176 °F in a microwave or saucepan.

3 Transfer the dark chocolate to a measuring cup. Pour the hot cream with inverted sugar onto the
chocolate and process the mixture with a hand blender until smooth.

4 Add sugar syrup to the emulcion and process with a hand blender once again.

5 Pour the emulsion on top of the baked chocolate cream.

6 Let it stabilize for about 4 hours at room temperature. The sauce should set but remain shiny.

CHOCOLATE DÉCOR

Ingrеdients

Tempered dark chocolate Valrhona Caraïbe 66% 150 g

1 Temper the chocolate. Spread a thin layer of it out on a table using an offset spatula. Wait until
the chocolate starts to set.

2 Then, using a metal scraper, scrape up the chocolate to create curls.

3 Once ready, leave the curls to crystalize at room temperature for at least 30 minutes.

32

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 TRIANGULAR TARTLETS WITH CHOCOLATE SAUCE
for 12 triangle-shaped tartlets

DECORATING THE TARTLETS

Ingredients

Assembled tartlets
Chocolate décor
Stabilized vanilla Chantilly cream
Cocoa powder Sufficient quantity

1 Place vanilla Chantilly cream into the bowl of a stand mixer and whip on medium speed until the
texture is light, airy and stable.

2 Transfer the Chantilly cream into a piping bag, fitted with a round piping tip d=8 mm.

3 Pipe the chantilly decoration onto the top of the tartlets.

4 Dust the tartlets with cocoa powder.

5 Decorate the tartlets with chocolate décor.

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