REYNOLD POERNOMO
created with L'OR Espresso Lungo Profondo
2 Eggs
10g Sugar
1 capsule L’OR Espresso Lungo Profondo coffee ground
150g Milk
150g Cream
200g Milk chocolate
1 Gelatine, Titanium
70g Peanut, roasted
70g Hazelnut, roasted
115g Sugar
Salt
100g Milk chocolate
150g Cream
1 Gelatine, titanium
150g Cream
1 Lungo Shot of L’OR Espresso Lungo Profondo
20g Coffee Liqueur
35g Raisins
Dark Cocoa Powder
Purple viola petals
Coffee Tart Shell:
Preheat the oven to 170C. Combine flour, sugar, butter and Lungo coffee ground in a mixer with paddle attachment. Paddle until a sandy texture is formed. Slowly add in eggs until a dough is formed. Wrap in cling film and refrigerate for at least 30 minutes.
Roll chilled dough to 2mm thickness on a lightly floured surface and drape dough over tart ring on a lined baking tray. Tuck in the edges, cutting excess on the edges, prick the center a few times and blind bake for 15 minutes. After blind baking, bake for a further 15 minutes or until golden.
Once baked, allow to cool then use extra egg yolk to thinly coat the tart and bake for a further 5 minutes in the oven.
Remove from the oven and let it completely cool. Then coat the inside of the tart with melted white chocolate, set aside until needed.
Bring milk, L’OR Espresso Lungo Profondo coffee ground and cream together in a pot to a boil, meanwhile whisk eggs and sugar together until fluffy.
Whisk in hot mixture into eggs, then return to heat until it reaches 83C.
Once temperature is reached, blend in milk chocolate, gelatine and strain through a sieve into a container.
Allow to completely cool. Allow to set overnight, then transfer to a piping bag.
Create a dry caramel in a pot with the sugar, once caramel is deep amber add in the nuts and stir until coated. Transfer to a lined baking tray then allow to cool.
Once cooled, break praline into pieces and transfer to a high speed blender and blend until smooth and season with salt. Set aside in a container.
Place gelatine in cold water to soften.
Combine milk chocolate and 150g cream into a saucepan and whisk together over medium heat until melted and well combined then whisk in gelatine.
Set aside and allow to cool
Once cooled, whisk in cream and set in a container for 2-3hours.
Transfer the set ganache mixture to a stand mixer with whisk attachment and whip to a medium peak.
Then transfer to a piping bag with a fluted petal nozzle.
Place all ingredients together in a bowl and allow to macerate for 30 minutes.
Spread a thin layer of praline mixture into the tart shell.
Then scatter pieces of macerated raisins on top of the praline and then fill the tart with cremeux leaving 2-3mm gap between the edge of the tart.
Then pipe from the edges in, dollops of the whipped milk chocolate ganache pulling into the center of the tart and working around to create a flower pattern.
Place purple petals of violas on the outer dollops of the tart and dust lightly with cocoa powder.
Serve immediately.