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L'ambroisie chocolate tart

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Has anyone successfully made this at home before? The recipe from their cookbook isn't descriptive enough and I've had moderate success with it but the sabayon texture just looks much more aerated in the ambroisie version

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Interesting - researched and not finding a lot online - would you be able to PM me the recipe you do have 'cause I'd love to play with it?

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28vvamp.jpg

My attempt

 

The original:

jrxiec.jpg

 

Drop me an email: Lennard2305@gmail.com

 

The recipe is in french though :/

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Your's looks pretty close to me.

 

Have you tasted the original?

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Probably it's just a matter of the kind of chocolate. I suppose you are using a chocolate with more cocoa mass and less cocoa butter than the one used in the original. Is it written what kind of chocolate they are using, besides the %? Cluizel?

 

 

 

Teo

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They are using 70% and I think I am using the same (have to check)

Never tasted the original!

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This is Continued from a previous post, thought id start fresh.     Has anyone successfully replicated this ?  I have been doing so much research about this and cant seem to find any concrete trials of success.   I know there was a chef in Kuala Lumpur who did it w an isi but cant find an exact method.   Can anyone help with this ?

 

 

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Anyone ever tried this and been successful ?   Seems like a unicorn.    Finally had this about a month ago and it was so amazing.   Just wondering if anyone had any luck ? thanks !!

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32 minutes ago, FrogPrincesse said:

Here you go. Lucky you - it’s been published in the French Elle.

 

http://m.elle.fr/Noel/Cuisine/Recettes-de-Noel/Tarte-fine-sablee-au-chocolat-de-Mathieu-Pacaud-2872112

 

 

 

That's the same recipe that I played with above. Although I see in my notes that @adey73 provided some input and mentions a 2012 version that has -

100 grams 70% chocolate
4 yolks
2 whole eggs
60 grams sugar

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It doesn't seem too complicated.  If you can make pastry, ganache and sabayon you should be able to do it no problem. 

 

Just watch it like a hawk in the oven at the end.

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This well travelled gourmet has some interesting insights into the Pacaud tart.

 

" a hallmark of the original pie is a slightly solid layer on top of the fluffy, shaving-foam-like centre and a thin molten layer on the bottom."

 

and

 

"the recipe in L’Ambroisie’s cookbook is not the complete one."

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