Page 350 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

FOR THE TULLE

tulle batter (see page 226),
made with 2 tablespoons/10 g 1 batch
dark cocoa powder for coloring

FOR THE JOCONDE SPONGE
joconde sponge (see page 226) 1 batch

FOR THE CRUST
Traditional Puff Pastry (page
25), Cocoa option ½ batch

FOR THE FILLING
bittersweet chocolate, finely
chopped 1 pound 455 g

heavy cream 1½ cups 360 ml
egg yolks 6
sugar ¼ cup 50 g

almond extract 1 tablespoon 15 ml

salt pinch
honey (preferably local) ⅓ cup 75 ml

FOR THE GANACHE
bittersweet chocolate, finey 8 ounces 226g
chopped
heavy cream ¾ cup 177ml

corn syrup 1 tablespoon 15 ml
salt pinch

FOR THE ASSEMBLY

marzipan 4 ounces 115 g
bittersweet chocolate 4 ounces 115 g

blanched almond slices (not
slivers) 1 cup 90 g

SPECIAL EQUIPMENT
silicone painting comb (see
Note)