Chocolate Finger Tatin


Hazelnut Short Crust
  • Combine dry ingredients in a mixing bowl with a paddle. 
  • Add the butter and mix until the butter is in small pieces. 
  • Add the eggs and mix to combine. 
  • Wrap and refrigerate. 
  • Once cold, roll out to 3 mm. 
  • Cut into rectangels and bake at 350°F until baked through.

Chocolate Passion Fruit Mousse
  • Boil the cream and pour over the chocolate, add the passionfruit puree. 
  • Mix to obtain a smooth and homogeneus texture. 
  • When the mixture reaches 95° incorporate the whipped cream. 
  • Pipe into rectangle molds, pipe in some Deli Caramel, then freeze.

Chocolate Spray
  • Warm up the chocolate and the cocoa butter to 90° F

Apple Finger
  • Bloom the gelatin in ice water. 
  • Warm up half of the Topfil and add the gelatin. 
  • Mix to dissolve. 
  • Add remaining Topfil, mix to incorporate, then deposit into molds and freeze.

  • Unmold the chocolate and passion fruit mousse and spray with the chocolate spray. 
  • Unmold the Apple Finger and glaze with Harmony Sublimo
  • Place the Chocolate mousse on top of the hazelnut short crust. 
  • Place the Apple Finger on top of the chocolate mousse. 
  • Decorate as desired.

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