Dessert Tacos

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Dessert Tacos

The Dessert Taco is what I made for my Advanced Petits Gateaux lab practical. The flavors are raspberry, pistachio, cream cheese, vanilla, and white chocolate.

To assemble this, you need to make:

  • Raspberry Cremeux
  • White Chocolate Bavarian
  • Pistachio Dacquoise
  • Vanilla Sable
  • Cream Cheese Creme Parisienne

To make the Raspberry Cremeux you will need:

Yield: 154 g

Ingredients

Raspberry puree 148 g

Sugar  42.5 g

Yolks 42.5 g

Whole eggs 19.5 g

Gelatin 2.13 g

Butter 26 g

Method of Preparation:

  1. Prepare an anglaise with the purees, yolks, eggs, and sugar by cooking to nappe.
  2. Add the bloomed gelatin. Cool to 95/100 and blend in the butter using an immersion blender.
  3. Chill over an ice bath until slightly thickened and pipe into molds.

To make White Chocolate Bavarian:

To make Pistachio Dacquoise:

Ingredients

Almond Flour 20 g

Pistachio Flour (finely ground) 70 g

Flour 20 g

Confectioners sugar 110 g

Egg whites Fresh 180 g

Sugar 40 g

Color TBD

Method of Preparation:

  1. Sift nuts flours, flours, and confectioner’s sugar
  2. Whip egg whites to a medium peak with the granulated sugar and salt.
  3. Fold in the nut flour/ confection’s sugar into a meringue
  4. Color lightly with yellow and a tiny bit of green.
  5. Spread on a lined 1⁄4 sheet pan and bake at 375F until cake springs back
  6. Wrap while slightly warm and freeze
  7. Once completely frozen, flip over and peel off the paper.
  8. Cut in 3/4 inch strips and reserve frozen and wrapped for assembly.

To make the Vanilla Sable dough:

Ingredients

Hard-Boiled Yolks 3 each

Fresh Yolks 1 each

Powdered Sugar 50 g

Soft Butter 93.5 g

Vanilla Bean .5 each

Cake Flour 111.5 g

Almond Flour 16.5 g

Fine Sea Salt .5 g

Method of Preparationpage3image30711872

  1. Push the hard-boiled yolks through a tamis.
  2. Cream the hard-boiled yolks, fresh yolk, and powdered sugar until smooth.
  3. Add the butter slowly, followed by the fine sea salt and vanilla. Gently cream until smooth and homogenous.
  4. Add the cake flour/ almond flour and mix just until combined. Chill the dough.
  5. Roll the dough to the thickness of a metal ruler. Freeze. Cut out circles slightly larger than the bottom of the mold. Cut in half and keep frozen.
  6. Bake fresh the day of service on a black perforated silpan until golden brown.

To make the Cream Cheese Creme Parisienne:

Ingredients

Vanilla Bean 1 each

Heavy Cream 250 g

Invert Sugar 25 g

Glucose 25 g

Sugar 25 g

White chocolate 100 g

Silver Gelatin 4.5 g

Heavy Cream 150 g

Salt  1 g

Cream Cheese 100 g

Method of Preparation:

  1. Add the salt and bloomed gelatin
  2. Pour over chocolate and emulsify
  3. Add the cream #2 and slightly melt the cream cheese. Emulsify again.
  4. Chill overnight
  5. Whip the ganache to medium peaks.

Assembly:

  1. Cut cremeux pieces in exactly half.
  2. Paint 2 halves of sable dough on one side with white chocolate
  3. Place cremeux on the 3⁄4” by 2.75” Pistachio Dacquoise with a little of the cream cheese crème Parisienne to glue it together.
  4. Make a sandwich with the sable dough and the cremeux.
  5. Whip the cream cheese crème Parisienne and pipe in a zip-zap in between the two sable cookies on the cremeux.
  6. Add white chocolate garnishes to the sides of the sable dough
  7. Add freeze-dried raspberries and chopped pistachios on the cream cheese crème Parisienne.

 

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Published by Samantha Wojcik

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