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Recipe Step by Step
ALMOND SHORTCRUST PASTRY
190g European butter
150g confectioner's sugar
50g almond flour
100g bread flour
280g bread flour
Cream the butter, salt, confectioner's sugar, almond flour, eggs and the smaller portion of flour.
Do not beat this mixture.
Once the mixture is well incorporated, mix in the larger portion of flour.
Spread the pastry between two sheets
Store in the refrigerator.
Bake at 150-160°C (300-320°F) until light brown.
VANILLA-FLAVORED ALMOND CREAM
1100g almond paste
130g almond flour
550g european butter
Dilute the almond paste by adding the eggs one by one.
Add the powdered almonds, vanilla and creamed butter.
Gently whip up the mix, then finally add the corn starch.
Store in the refrigerator.
PASSIONFRUIT INSPIRATION & MANGO Crémeux
380g mango purée
10g powdered gelatin (220 bloom)
380g PASSION FRUIT INSPIRATION
750g heavy cream 36%
Mix the purée and glucose and heat them to approx. 80°C (175°F).
Add the rehydrated gelatin. Slowly pour this mixture over the melted couverture.
Immediately mix using an immersion blender to perfect the emulsion.
Add the cold cream.
Mix in the immersion blender again.
Leave to stiffen in the refrigerator.
ABSOLU SPRAY MIX
Bring the neutral Absolu Cristal glazing to a boil in water.
Immediately apply using a spray gun at about 80°C (175°F).
ALMOND INSPIRATION WHIPPED GANACHE
260g whole milk
30g invert sugar
380g ALMOND INSPIRATION
700g heavy cream 36%
Heat the milk, glucose and inverted sugar. Slowly pour this hot mixture over the melted couverture. Immediately mix using an immersion blender to perfect the emulsion.
Add the cold liquid cream. Mix in with an immersion blender again. Leave to stiffen in the refrigerator, preferably for 12 hours. Whisk until the texture is consistent enough to use in a piping bag or with a spatula.
Assembly and finishing
With a rolling pin, roll out the Almond Shortcrust Pastry to a thickness of 2.5mm and bake in 60 x 10cm frames. Use a piping bag (no nozzle required) to pipe on approx. 600g of Vanilla-Flavored Almond Cream. Bake at 180°C (355°F).Once cooled, turn out and use a piping bag with a 10mm nozzle to pipe approx. 450g of Mango and ALMOND INSPIRATION whipped ganache into the tart in little droplet shapes. Whip up the whipped ganache and use a piping bag with a no. 18 fluted nozzle to pipe 350g onto each strip.Freeze.
To finish: Spray some hot Absolu Cristal glaze onto the strips of tart. To make the tart decorations, use a little oil to stick some strips of confectionery dipping paper onto completely flat trays. Pour out a small quantity of pre-crystallized ALMOND INSPIRATION couverture and immediately cover it with a second sheet of confectionery dipping paper. Use a pastry-maker’s rolling pin to spread out and smooth the couverture, pushing it out at the edges. Check the thickness and cut out 8 x 3.5cm rectangles, then curve them into a large U-shaped Yule log mold (product ref. 2171). Leave to harden at 60°F (17°C). Once it has set, turn out the confectionery dipping paper decorations and put these rectangles into place to set out each section of the dessert (see photo).