Tiger-Striped Dessert: Tigré Recipe
Homemade Baking for Special Occasions: Tigré Recipe
Let’s create the ‘Tigré,’ a French dessert famous for its attractive tiger-stripe pattern and delightful sweetness. Enjoy the crispy exterior, moist interior, and the perfect harmony of rich chocolate filling. This recipe is ideal for gifting or celebrating special moments. We’ll guide you through making these exquisite Tigrés in detail.
Tigré Batter Ingredients
- 85g unsalted butter
- 70g egg whites
- 51g granulated sugar
- 10g honey
- A little vanilla extract
- 53g almond flour
- 30g cake flour (sifted)
- 30g chocolate chips
Chocolate Ganache Ingredients
- 30g dark chocolate
- 30g heavy cream
- 30g dark chocolate
- 30g heavy cream
Cooking Instructions
Step 1
First, we’ll make the ‘brown butter,’ which adds a key depth of flavor to the Tigré batter. Place 85g of unsalted butter in a saucepan or skillet over medium-low heat.
Step 2
Once the butter melts, stir continuously with a wooden spoon or whisk. This process evaporates the water from the butter and caramelizes the milk solids, turning them brown. Stir carefully to prevent burning, until a nutty aroma begins to rise.
Step 3
When the butter changes from a clear golden color to a light brown and emits a fragrant nutty scent, immediately turn off the heat. To stop the cooking, place the pan containing the butter into a bowl of ice water or cold water.
Step 4
In a separate bowl, add 70g of egg whites. Using a whisk, gently mix them in a ‘dash’ (-) motion until lightly combined. Avoid creating too much foam; they should remain relatively clear, like milk.
Step 5
To the whisked egg whites, add 51g of granulated sugar, 10g of honey, and a little vanilla extract for added flavor.
Step 6
Whisk slowly until all ingredients are fully incorporated and the mixture becomes a smooth liquid. Ensure the sugar is dissolved, creating a cohesive batter.
Step 7
Now it’s time to add the dry ingredients. Sift 30g of cake flour and 53g of almond flour together into the bowl. Sifting helps break up lumps and aerates the batter, contributing to a lighter texture.
Step 8
Gently mix until just combined, ensuring no dry flour is visible. Be careful not to overmix, as this can develop gluten and result in a tough texture. Mix only until the flour streaks disappear.
Step 9
Gently warm the prepared brown butter to about 50-60°C (122-140°F) and pour it all into the batter. It’s important to check the temperature; if it’s too hot, it could cook the egg whites.
Step 10
After adding the brown butter, mix gently with the whisk again, making sure not to separate the mixture. Ensure the butter is well emulsified into the batter, creating a smooth consistency.
Step 11
Finally, stir in 30g of chocolate chips. For an even richer chocolate flavor, consider using finely chopped dark chocolate instead of chips! (I personally recommend using chopped dark chocolate.)
Step 12
Once everything is well combined, your delicious Tigré batter is ready! It’s time to prepare for baking.
Step 13
Fill your Tigré molds (or muffin tin cups) with the batter, yielding approximately 10 servings. Avoid overfilling; filling them about two-thirds full is ideal to prevent overflow during baking.
Step 14
Bake in a preheated oven at 180°C (350°F) for 18 minutes at 180°C (top heat) / 175°C (bottom heat). Baking time and temperature may vary depending on your oven. A toothpick inserted into the center should come out clean when they are done.
Step 15
As soon as they come out of the oven, transfer the baked Tigrés to a wire rack. Let them cool completely at room temperature for about 10 minutes. This helps to deepen their color and improve their texture.
Step 16
Now, let’s make the ganache filling, the signature feature of Tigrés. Combine 30g of dark chocolate and 30g of heavy cream in a bowl. Warm it gently using a microwave or double boiler until the chocolate is melted. Stir until you have a smooth, glossy ganache. Fill the indentation in the center of each cooled Tigré with this ganache.
Step 17
Once the ganache is filled, artfully arrange the Tigrés on a plate for presentation. You’ve now created beautiful café-quality Tigrés right in your own kitchen! Enjoy your delicious creation.
