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Uporu Vanill A: Tartlet

This document provides recipes for making almond shortcrust pastry, vanilla whipped ganache, diced pineapple, and assembling tartlets combining these ingredients. The shortcrust pastry is made with flour, sugar, almond flour, butter and eggs. The vanilla whipped ganache is made by infusing cream with vanilla beans then mixing with chocolate and additional cream. Diced pineapple is prepared by cooking pineapple cubes with vanilla, lemon juice, rum, cornstarch and lime zest. The tartlets are assembled by baking shortcrust pastry in molds, filling with pineapple and topping with whipped ganache, then decorating with chocolate and glaze.

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Mária Kašická
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Download as PDF, TXT or read online on Scribd
988 views

Uporu Vanill A: Tartlet

This document provides recipes for making almond shortcrust pastry, vanilla whipped ganache, diced pineapple, and assembling tartlets combining these ingredients. The shortcrust pastry is made with flour, sugar, almond flour, butter and eggs. The vanilla whipped ganache is made by infusing cream with vanilla beans then mixing with chocolate and additional cream. Diced pineapple is prepared by cooking pineapple cubes with vanilla, lemon juice, rum, cornstarch and lime zest. The tartlets are assembled by baking shortcrust pastry in molds, filling with pineapple and topping with whipped ganache, then decorating with chocolate and glaze.

Uploaded by

Mária Kašická
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
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UPORU VA NIL L A

TARTLET
MAKES 24 PIECES

ALMOND SHORTCRUST PASTRY ABSOLU CRISTAL SPRAY MIX


300 g All-purpose flour
250 g ABSOLU CRISTAL NEUTRAL GLAZE
110 g Confectioner’s sugar
25 g Water
40 g SOSA Extra fine blanched almond flour
2,5 g Salt
150 g European-style butter Bring the neutral ABSOLU CRISTAL NEUTRAL
65 g Eggs GLAZE to a boil in water.
Mix the dry ingredients with the cold, cubed Immediately apply using a spray gun at about
butter. 175°F (80°C).
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
PLATING
spread out immediately. Prepare the whipped ganache and shortcrust
pastry.
Bake at 300°F (150°C).
Spread the pastry out to a thickness of 3mm
and cut it into flower shapes. Place these
OPALYS 33% VANILLA WHIPPED onto the back of an approx. 7.5cm-diameter
GANACHE silicone mold with a “woven” texture. Bake at
230 g Heavy cream 36% 300°F (150°C) for 18 minutes.
8g NOROHY Tahiti Vanilla Bean Prepare the diced pineapple and use it to fill
25 g Invert sugar 3.5cm half-spheres.
25 g Glucose DE 38/40 Freeze.
340 g OPALYS 33% chocolate Shape some pre-set white chocolate into 6cm
620 g Heavy cream 36% disks and petals.
Heat the smaller portion of cream with the split Beat the whipped ganache and use a piping
and scraped vanilla beans. bag with a 14mm nozzle to pipe 5 droplets
around the edges of the disks. Immediately
Leave to infuse for 10 minutes then strain.
place a half-sphere of pineapple in the middle.
Add the invert sugar and glucose.
Apply some GLAZE using a spray gun.
Slowly combine the hot mixture with the
Finish off by decorating with the white
chocolate. Immediately mix using an immersion
chocolate petals and a few droplets of GLAZE.
blender to make a perfect emulsion.
Add the larger portion of cold cream and mix
again. Leave to set in the refrigerator, preferably
for 12 hours.
TIPS
Whip until firm. You can put some whipped ganache and
pineapple inserts on a tray and store them in
the freezer.
DICED PINEAPPLE You can seal the tartlet bases using egg wash
580 g Pineapple or cocoa butter.
5g NOROHY Tahiti Vanilla Bean
20 g Lemon juice
30 g Mature rum An original recipe by Rémi Montagne
8g Cornstarch Executive Pastry Chef at l’École Valrhona
1 Stück Lime zest
Peel the pineapples and cut into cubes.
Leave them to sweat with the vanilla.
Mix the lemon juice, rum and corn starch and
add them to the pineapple. Mix well and bring to
a boil. Add the zest.
Set aside.

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