We’re going to make a beautiful sunflower tart! It’s a sunflower praline with a dark chocolate mousse, a praline ganache, a chocolate brownie, a coffee creme and a sunflower tuille.
The sunflower praline
Ingredients
- 250 g sugar
- 100 g water
- 250 g sunflower seeds
Instructions
- First we’ll need to husk the sunflowers. Start by removing the top layer. This should come of very easily. Then peel the sunflower seeds off.
- Now open up the seed and remove the husk. You have machines for this, but you can also do it by hand. And yes this took a long time.
- Once that's done you need to make the caramel. First mix the sugar and the water in a saucepan and caramelize it on a medium heat till it has a light brown color.
- When the caramel is golden add 250 grams of the sunflower seeds and continue heating and mixing till the whole thing is golden brown and caramelized.
- Then transfer it on a silicon sheet and let it cool down completely.
- When it has cooled down completely transfer it into a wet grinder and grind it into a beautiful smooth praline. You can also do this is a food processor, it’s going to be a lot faster, but you need a pretty powerful one and it’s not going to be a smooth.
- Once it’s smooth take the praline out of the grinder and set 100 grams aside for later. The remaining praline you can pour into a big round metal ring and then let it set in your freezer.
The chocolate crumble layer
Ingredients
- 50 g almond powder
- 40 g flour
- 50 g sugar
- 50 g butter
- 1 g flaky salt
- 20 g melted dark chocolate 62%
- 90 g dark chocolate 62%
Instructions
- Mix the almond powder with the flour, the sugar, the butter, the flaky salt and the 20 grams of melted dark chocolate. Knead this into a nice dough.
- Then spread it on a tray that’s lined with a silicon sheet. Bake it at 150 °C for around 20 to 25 minutes. Stir it every 5 minutes so you end up with a beautiful crumble.
- Once that’s done and still hot transfer it into a bowl and add 90 grams of dark chocolate. Mix it well it all the chocolate is melted.
- Then transfer it onto a silicon sheet and put another sheet on top. Roll it into a thin sheet with a rolling pin and then let it set in your freezer.Â
The chocolate mousse
Ingredients
- 1.6 g gelatin 1 leaf
- 100 g milk
- 25 g cream 35% fat
- 15 g sugar
- 25 g egg yolk
- 125 g dark chocolate 62%
- 200 g cream 35% fat
Instructions
- First soak the gelatin in cold water.
- Meanwhile mix the milk with the 25 grams of cream, the sugar and the egg yolk. Now while stirring heat this up till it’s 85 °C and it has thickened.
- Then dissolve your gelatin. Now also add the dark chocolate and let it cool down out of the fridge.
- Then pour 200 grams of cream into a bowl and beat it till it’s at yoghurt thickness.
- After that add the chocolate ganache that’s at room temperature and fold everything together. Then transfer it into your desired mold.
- Now place the frozen praline in the middle. Then take the frozen chocolate crumble and cut it with a big round cutter. Place it on top of the mousse and praline and then necessary level it with a big pallet knife. Then let it set in your freezer.Â
The coffee creme
Ingredients
- 3.3 g gelatin 2 leaves
- 100 g cream 35% fat
- 130 g espresso
- 40 g egg yolk
- 30 g sugar
- 10 g corn starch
Instructions
- First dissolve the gelatin in cold water.
- Meanwhile mix the cream with the espresso, the egg yolk, the sugar and the corn starch. Now mix it well and while stirring heat it up till it has reached the desired thickness.
- Once that's done dissolve the gelatin.
- Then transfer it into a piping bag and fill your mold. Be sure to really fill all the corners well. To be safe just tap the tray a couple of times and then let it set in your freezer.Â
The chocolate brownie
Ingredients
- 140 g butter
- 140 g dark chocolate 62%
- 100 g egg
- 140 g sugar
- 2 g salt
- 90 g flour
- 1 g baking soda
Instructions
- Transfer the butter into a saucepan and melt it on a low heat. Once it’s melted add the dark chocolate and mix this.
- Then transfer the eggs into a bowl and also add the sugar and the salt. Now beat this till it’s fluffy and stiff peaks start to form.
- Add the butter and chocolate mixture and mix it for another 10 seconds.
- Now sieve the flour into the mixing bowl together with the baking soda. Gently fold this together, you want to keep as much air as possible.
- Once you have a beautiful brownie mix pour it on a tray that's lined with a silicon sheet and evenly spread it. Now bake it at 160 °C for around 14 minutes.
- Then let it cool down and then cut it with a big round cutter.
The praline ganache
Ingredients
- 1.6 g gelatin 1 leaf
- 100 g sunflower praline we made before
- 150 g cream 35% fat
- 100 g dark chocolate 62%
- 3 g flaky salt
Instructions
- First soak the gelatin in cold water.
- Meanwhile heat up the sunflower praline with the cream. Then dissolve the gelatin.
- Then add the dark chocolate and blend it till emulsified. Once that's done add the flaky salt and stir it through so the flaky salt keeps it texture.
- Now pour it in the desired mold and just like with the other two molds be sure to really fill all the corners.
- Then place the brownie in the middle and give it a little push. Now fill the mold completely with the ganache. Then let it set in your freezer for at least 6 hours.
The sunflower tuille
Ingredients
- 50 g egg white
- 30 g sunflower seeds
- 30 g butter
- 20 g icing sugar
- 30 g flour
- black coloring powder
Instructions
- Mix the egg white with the sunflower seeds and the butter. Blend this till smooth.
- Then add the icing sugar, the flour and a touch a black coloring powder. Blend this for another minute.
- Now spread it on a tulle mold and then bake them at 150 °C for around 16 minutes.
- Then keep them dry and covered for later.Â
The chocolate brush
Ingredients
- 200 g cacao butter
- 200 g white chocolate 28%
- 2 g yellow fat soluble coloring powder
Instructions
- Melt the cacao butter on a low heat. Once it's melted add the white chocolate and blend it till emulsified.
- Then add the yellow fat soluble coloring powder and mix it once more. Now pour it into your brush machine.
- Then gently remove all the layers from the molds and put all the layers on top of each other.
- Now brush it with a nice layer of the chocolate brush and then transfer it onto a plate. Let it defrost and then place the sunflower tuille in the middle.
