{"id":17001,"date":"2020-02-27T12:00:59","date_gmt":"2020-02-27T11:00:59","guid":{"rendered":"https:\/\/www.matferbourgeat.com\/?p=17001"},"modified":"2023-01-26T12:03:28","modified_gmt":"2023-01-26T11:03:28","slug":"chocolate-tart-and-jerusalem-artichoke-ice-cream-by-alexia-duchene","status":"publish","type":"post","link":"https:\/\/blog.matferbourgeat.com\/en\/2020\/02\/27\/chocolate-tart-and-jerusalem-artichoke-ice-cream-by-alexia-duchene\/","title":{"rendered":"CHOCOLATE TART AND JERUSALEM ARTICHOKE ICE CREAM by Alexia Duch\u00eane"},"content":{"rendered":"\t\t
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Ingredients for a chocolate tart and Jerusalem artichoke ice cream for 1 person\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The chocolate ganache\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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325 g whipping cream
110 g milk
51 g sugar
230 g chocolate
57 g egg yolks<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Heat the cream for your ganache. When it begins to boil, place it to the side and start to heat separately the sugar to make a blond caramel.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"matfer-bourgeat-alexia-duchene-spatule\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Put the hot milk, the caramel and the chocolate together and mix.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Add the egg yolks and mix again.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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The almond sweet pastry dough<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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240 g butter
4 g salt
180 g powdered sugar
60 g ground almonds
100 g whole eggs
120 g flour T55 (all-purpose)
350 g flour T45 (strong white)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Combine all of the ingredients except the flour T45. When the dough is homogenous, add the flour T45.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Make a thin dough so that there won\u2019t be too much chewing involved which can get in the way when tasting<\/h3> <\/div>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Make a nice dough and once you get the required thickness, use the picvit. After that, take the mould. Once the dough Is lines, let it sit for 1 hour before backing it at 160\u00b0 (320\u00b0F) for 20 minutes.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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The Jerusalem artichoke ice cream\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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300 g milk
17 g milk powder
80 g eggs
25 g trimoline
25 g sugar
200 g Jerusalem artichokes, cleaned with their skin
100 g butter<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Grate the Jerusalem artichokes, color them in the butter and press through an exoglass drum sieve. In a pan, bring the milk, cream, milk powder and sugar to a boil. Mix the Jerusalem artichokes until smooth and press through an exoglass china cap sieve. Cook the liquid and eggs to 80\u00b0C (176\u00b0F), strain through a china cap sieve into a bowl and leave in the freezer for 24 hours.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Assembly and finishing<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"matfer-bourgeat-montage-finition\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"matfer-bourgeat-entonoir-automatique\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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When the dough is lining, gently remove it from the mould. Put your physalis compote at the base of your tart then apply the ganache evenly all over. Once it is done, put it in the oven to bake at 120\u00b0C (248\u00b0F) for 10 minutes.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"alexia-duchene-matfer-bourgeat-montage-finition\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"alexia-duchene-matfer-bourgeat-finition-montage\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Let it sit for at least an hour for the ganache to take. Add a little bit of fleur de sel as well as the Jerusalem artichoke ice cream. Place the tart on a plate, make a quenelle with the Jerusalem artichoke ice cream. It may be decorated with fresh cape gooseberries.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"matfer-bourgeat-tarte-chocolat\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Today, Chef Alexia Duch\u00eane from season 10 of Top Chef invites you to discover in an exclusive video her recipe for chocolate tart and Jerusalem artichoke ice cream.<\/p>\n","protected":false},"author":8,"featured_media":17100,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[90,87],"tags":[],"post_folder":[510],"class_list":["post-17001","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chefs-recipes","category-chefs-spotlight"],"acf":[],"yoast_head":"\nCHOCOLATE TART AND JERUSALEM ARTICHOKE ICE CREAM by Alexia Duch\u00eane - L'actualit\u00e9 Matfer Bourgeat<\/title>\n<meta name=\"description\" content=\"Today, Chef Alexia Duch\u00eane from season 10 of Top Chef invites you to discover in an exclusive video her recipe for chocolate tart and Jerusalem artichoke ice cream.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.matferbourgeat.com\/en\/2020\/02\/27\/chocolate-tart-and-jerusalem-artichoke-ice-cream-by-alexia-duchene\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"CHOCOLATE TART AND JERUSALEM ARTICHOKE ICE CREAM by Alexia Duch\u00eane\" \/>\n<meta property=\"og:description\" content=\"Today, Chef Alexia Duch\u00eane from season 10 of Top Chef invites you to discover in an exclusive video her recipe for chocolate tart and Jerusalem artichoke ice cream.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blog.matferbourgeat.com\/en\/2020\/02\/27\/chocolate-tart-and-jerusalem-artichoke-ice-cream-by-alexia-duchene\/\" \/>\n<meta property=\"og:site_name\" content=\"L'actualit\u00e9 Matfer Bourgeat\" \/>\n<meta property=\"article:publisher\" 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