Autumnal Chocolate Tart

Heat (1) to steaming, then remove and wrap the top of the saucepan tightly with plastic wrap. Leave to infuse for 15 minutes, then strain and re-heat.

Whisk together (2) in a separate bowl and temper in the hot infused milk. Return everything the saucepan and cook over medium heat while whisking constantly, until the mixture reaches 82°C.

Remove, add in the drained gelatin sheets, and pour over the melted Opalys in three additions, stirring with a rubber spatula between each. Cool this base to room temperature, and gently fold in the whipped cream. Cast the mousse in a square frame, freeze solid, and cut into a rectangular shape to match the tart shell.

Using the paddle attachment, beat (1) together until combined.

Add (2) in three additions, scraping down the sides of the bowl to ensure everything is mixed homogenously. Sieve (3) together and add; mix until just combined.

Wrap the dough and chill 20 minutes. Roll out to ⅛” thickness and use to line the rectangular tart shell. Bake for 15-20 minutes at 350°F, then allow to cool. 

Heat (1) until steaming, then temper in to the egg yolk, return to the pan, and cook while stirring constantly until the mixture reaches 83°C. Pour over the Guanaja, and emulsify using a hand blender. Fill the baked tart shell with the cremeux, and refrigerate the rest until set.

Mix all ingredients with a whisk until combined with no lumps present. Color as desired, and spread thinly into a leaf stencil mold.

Bake at 375°F until golden brown, then remove tuiles and allow to cool.

Heat (1) until steaming, then pour on top of (2) and emulsify with a hand blender. With the blender running, stream in (3) until homogenous. Strain into a container and chill overnight with plastic film in contact with the surface. 

Mix all ingredients with a paddle attachment until evenly mixed, then roll as thinly as possible between sheets of parchment. Chill for 10 minutes, then use a Ø30mm cutter to cut circles. Freeze until ready to use. 

Bring (1) to a boil until all of the butter is dissolved, then add (2) all in one addition and stir in the center while cooking until the dough forms a tight ball. Transfer to a stand mixer fitted with a paddle attachment and mix until the dough is no longer steaming.

On medium speed, begin adding the eggs in four additions, allow the dough to emulsify fully before adding more eggs. When the eggs have all been combined, pipe onto trays lined with parchment paper using a medium round tip, top each with a circle of choux shortbread, and bake at 360°F for 15-20 minutes.