Hi everyone! Here’s the first recipe of « Fantastik » on the blog. But what is a Fantastik? Well, this concept was created by Christophe Michalak, a famous French pastry Chef. It is a mix between a pie, a cake and an entremet, sounds fantastic right?😜 I think this is an awesome idea because it gives you a very tasty dessert with a lot of different textures 😍 For today, I’m going to share with you the recipe of a chocolate and orange Fantastik. It is made up of an orange Madeleine cake cooked on top of a cocoa sweet crust, and garnished with some chocolate and orange whipped ganache and some orange cremeux 🍫🍊
How you can organise yourslef:
D-1: Make the sweet crust* + the ganache + the cremeux
D-Day: Make the Madeleine cake + roll out the crust + whip the ganache
*You can also make it 2 days in advance
For a 16x30cm Fantastik:
Cocoa sweet crust: (You’ll have ~100g left)
- 200g of flour
- 20g of unsweetened cocoa powder
- 100g of icing sugar
- 100g of butter
- 24g of powdered almonds (optional)
- 40g of eggs (= a small egg)
- 1 pinch of salt
- The zests of an orange
- 50g of butter
- 2 eggs
- 120g of granulated sugar
- The zests of an orange
- 5g of orange juice
- 25g of whole milk
- 40g of neutral oil
- 35g of olive oil*
- 125g of flour
- 4g of baking powder
* You can also use only neutral oil, so 75g, if you don’t like the olive oil taste in desserts
Whipped ganache: (You’ll have some left)
- 200mL of full liquid cream (150g + 50g)
- 90g of dark chocolate
- The zests of an orange
- 7g of orange zests
- 105g of orange juice (~1,5 oranges)
- 16g of lemon juice (~ less than 1/2 lemon)
- 200g of eggs (4)
- 90g of sugar
- 4g of powered gelatin (or 2 sheets of 2g)
- 105g of butter
Let’s get started!
For the ganache:
1. Bring to boil the 150g of cream with the orange zests. Turn off the heat, cover and let it infuse minimum 20min.
2. Melt the chocolate over a bain-marie (or in the microwave).
3. Bring to boil the infused cream and pour it in 3 times over the melted chocolate, stir vigorously.
4. Add the 50g of cold cream and mix.
5. Wrap with cling film (the film must touch the surface) and refrigerate overnight.
For the orange cremeux:
1. Hydrate the gelatin in 6 times its weight in cold water. Let it sit for 10min.
2. In a bowl, whisk the eggs and sugar a few seconds until it slightly whitens.
3. In a saucepan, bring to boil the orange zests with the orange juice and lemon juice.
4. Pour the hot mixture, little by little, over the eggs and mix.
5. Bring everything back to the pan and cook over medium heat, while stirring, until it reaches 82°C. I recommend that you use a spatula to stir so you reach the bottom of the pan perfectly.
6. Off the heat, add the hydrated gelatin.
7. When the mixture reaches 45°C, add the butter cut into small pieces and mix with a hand blender.
8. Wrap with cling film (it must touch the surface) and refrigerate overnight.
For the sweet crust:
1. Cream the sugar with the softened butter. You must take your butter out of the fridge minimum 1h30 before beginning. Add the egg and mix.
2. Fold in the flour with the cocoa powder and the salt. Mix just until it forms a nice ball, not more.
3. Wrap the crust with cling film and refrigerate minimum 1h (or more if you make it in advance).
4. Roll out the crust between two parchment papers until you can cut a rectangle of the desired size (~3mm thick).
5. Cut the crust with the mold and place it over a baking tray. Keep the mold around it.
6. Preheat the oven to 140°C (fan-assisted) and cook the crust for only 10min.
Meanwhile, let’s make the Madeleine cake:
1. Rub the sugar with the orange zests and let it infuse ~10min.
2. Melt the butter and let it cool down.
3. Add the eggs and whisk at high speed until it whitens.
4. Add the oil, the milk, the lemon juice and the orange juice, and whisk for a couple of seconds.
5. Add the butter and mix.
6. Fold in the sifted flour and baking powder using a spatula.
7. Pour the mixture over the precooked sweet crust.
8. Increase the oven temperature to 170°C and cook for 20min. The cake must have a nice golden color.
9. Let it cool down and then unmold.
It’s time to assemble!
1. Take the ganache out of the fridge. Whip it by increasing the speed gradually. It must have the same consistency as a chantilly cream, firm enough to stick to the whisks.
2. Place the ganache in a pastry bag fitted with a large open star tip (~14mm). Refrigerate at least 30min.
3. Whisk the orange cremeux a little bit. Place it in a pastry bag fitted with a plain tip a little bit smaller than the other one. Refrigerate for also 30min.
4. Pipe dots of ganache of different sizes over the madeleine cake with enough space between them.
5. Fill the gaps with the orange cremeux. You can add a bit more of the chocolate ganache if needed.
6. Decorate with some orange zests and candied oranges if you have.
Your Fantastik is ready! Enjoy!
Don’t forget to write an email to firstname.lastname@example.org to share your pictures of the recipe and your opinions! I will add them at the bottom of this article.