Madame & Yves is the Eastern Suburbs’ latest pastry, cake and ice-cream haven. Headed by pastry chef extraordinaire Yves Scherrer (coach of the 2019 Australian team in the World Pastry Cup), this patisserie has been churning out some of the sweetest treats since the end of last year, so it’ll come as no surprise that we were keen to hunt down the recipe for one of its most prized orders—the classic chocolate tart.
Head chef Scherrer is the mastermind behind this creation and his career ticks off time in Ireland, Canada, and the super exclusive Saint Louis Club in Missouri, where he was in charge of bringing to life the world’s most incredible croissants. Since then, he’s lectured at Le Cordon Bleu (just casually), and forged stunning desserts for big-time fine dining restaurants here in Sydney, like Sake (their famous dragon egg dessert) and Est. (a gluten-free orange chocolate cake).
Madame & Yves decadent classic chocolate tart is a major stand out on the Sydney foodie scene. This baby is loaded with all the buttery and milk chocolate goodness so get your aprons on, here’s how you can create this staple Sydney dessert at home.
Cocoa Sweet Pastry
- 210g Plain flour
- 90g Icing sugar
- 2g Salt
- 30g Almond meal (slightly toasted)
- 120g Butter
- 50g Egg
- 25g Cocoa powder
- 25g Milk chocolate
- 160g Dark chocolate Valrhona
- 200g Pure cream
- 75g Honey
- 75g Butter
- 80g Cream
- 120g Sugar
- 100ml Water
- 40g Cocoa powder
- 4 Gelatine leaves
Cocoa Sweet Pastry
Mix the powdered ingredients with the very cold, cubed butter until it resembles crumbs.
As soon as the mixture is completely smooth, add the cold eggs.
As soon as you obtain an even dough, stop mixing.
Store in the refrigerator or spread out immediately at 3mm thickness.
Place in the desired tart tins.
Bake at 150℃ for 20 to 25 minutes for a very crisp shell.
Allow to cool down.
Melt both chocolates together.
Heat the cream and the honey to a simmer.
Add into the chocolate with a spatula. (Avoid to whisking as it may split the ganache)
Then add the butter and blend with a stick blender until you obtain a smooth and shiny ganache.
Pour into the baked tart shell and set in the fridge.
Soak the gelatine leaves into cold water for 5 minutes and strain out.
Combine sugar, water and cream in a pot and bring to boil.
Once boiling add the cocoa powder and cook the mixture for 1 minute.
Add the gelatine leaves
Allow to cool down for 10 minutes and pour a thin layer on top of the chilled ganache. Keep the glaze inside the tart shell.
Let set in the fridge for 1 hour.
When you are ready to eat leave the tart at room temperature for 30 minutes for the best-tasting experience.
Once you've mastered this recipe, give Thievery's iconic burnt butter hummus a go.
Image credit: Manuta