Revisited Tiramisu
A True Dark Choux Pastry Sponge, Coffee Mascarpone Cream and True Dark Ganache Aerienne
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at dezaan.com.
Cooking tools:
- Immersion blender
- Acetate tube
- Raplette
- Guitar sheet
- Piping bag
- Instant-read thermometer
- Kitchen scale
- Silicone baking mat
- Hand mixer
- Oven
- Refrigerator
- Freezer
- Baking sheet
- Saucepan
- Mixing bowl
- Whisk
- Stove
- Chef's knife
- Ruler
- Parchment paper
Ingredients
- 151g Water
- 4g Salt
- 80g Grapeseed Oil
- 90g Flour
- 50g deZaan True Dark cocoa powder
- 160g Egg Yolks
- 100g Eggs
- 250g Egg Whites
- 85g Granulated Sugar
- 30g Invert Sugar
- 105g Espresso Coffee
- 1 piece Vanilla Bean (seeded)
- 12g Egg Yolks
- 3.2g Pectin X58
- 40g Granulated Sugar
- 240g Mascarpone
- 118g Water
- 15g Pectin X58
- 50g Granulated Sugar
- 40g deZaan True Dark cocoa powder
- 65g deZaan Stellar cocoa butter drops
- 225g Cream 35%
- As necessary Dark Chocolate
- As necessary Milk Chocolate
