Servings: 15 portions
Equipment
- 1 Whisk
- 1 Mixing Bowl
- 1 knife
- 1 Oven
- 1 Sheet Tray
- 1 wire rack
- 1 Immersion Blender
- 1 Freezer
- 1 Piping Bag
- 1 Turning Table
- 1 Blowtorch
Ingredients
Part 1: Rich Terracotta Tuile
- 60 g Flour
- 100 g Granulated Sugar
- 40 g deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder
- 100 g Egg Whites
- 100 g Coconut Fat (melted)
Part 2: Rich Terracotta Sponge
- 230 g Granulated Sugar
- 230 g Butter
- 1 g Salt
- 200 g Eggs
- 140 g Flour
- 100 g Almond Flour
- 1 g Baking Powder
- 40 g deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder
Part 3: Rich Terracotta Parfait
- 400 g Cream 35%
- 100 g deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder
- 120 g Cream 35%
- 8 g Gelatin
- 1 bean Prova Gourmet Grade A Madagascar Bourbon Vanilla Beans (4oz)
- 200 g Egg Yolk
- 80 g Whole Egg
- 200 g Granulated Sugar
Part 4: Meringue
- 100 g Egg Whites
- 100 g Granulated Sugar
- 100 g Confectioner’s Sugar
Part 5: Assembly
Instructions
Part 1: Rich Terracotta Tuile
- Mix all dry ingredients into a bowl until combined.
- Add egg whites.
- Mix until incorporated.
- Add melted coconut fat.
- Mix until incorporated.
- Spread onto a well-greased lattice silicone mold.
- Bake at 160°C/320°F for 4-6 min.
- Remove from oven and quickly & gently remove from mold.
- Cut into a 5cm disc and allow to cool flat.
- Reserve until ready to use.
Part 2: Rich Terracotta Sponge
- Sift dry ingredients into a bowl and set aside until ready to use, excluding salt, sugar.
- In a mixing bowl, add butter, sugar, and salt.
- Mix until light and fluffy.
- Once mixture is fluffy, add eggs gradually.
- Beat after each addition.
- Once all wet ingredients have been well combined, fold in sifted dry ingredients.
- Transfer to sheet tray.
- Bake for 10-12 minutes at 175ºC/347ºF. Baking time depends on thickness of the batter.
- Check for readiness by sticking a knife or skewer to the center of the cake and it comes out clean.
- Once baked, remove cake from oven and let cool for 5 minutes in the mold.
- Remove cake from mold and let cool down completely on rack.
- Cut into 10cm disc.
- Reserve.
Part 3: Rich Terracotta Parfait
- Grease molds.
- Reserve.
- Whip 1st quantity of cream, cocoa powder & vanilla to soft peaks.
- Reserve.
- Warm up 2nd cream to a simmer and add in gelatin.
- Blend with immersion blender.
- Cool down to 37°C
- Make a pate a bombe with eggs and sugar.
- Fold in cream mixture (from step 2) to the pate bombe until combined.
- Fold in whipped cocoa cream until just combined.
- Fill molds to 90% full.
- Add sponge disc, pressing down gently.
- Freeze over-night.
Part 4: Meringue
- Whip egg whites to a frothy texture.
- Add granulated sugar, whip to shiny & medium peaks.
- Fold in confectioner’s sugar until combined.
- Transfer to a piping bag.
Part 5: Assembly
- Once all components have been made, start by unmolding the parfait.
- Place onto a turning table and pipe meringue onto parfait covering to top & edges of the parfait.
- Torch to a golden-brown color.
- Add tuile on the edge of the cake.
- Finish by dusting with deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder.