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    Uporu Vanill A: Tartlet

    Uploaded by

    Mária Kašická
    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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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Uporu Vanill A: Tartlet

    Uploaded by

    Mária Kašická
    696 views2 pages
    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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    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.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    696 views2 pages

    Uporu Vanill A: Tartlet

    Uploaded by

    Mária Kašická
    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.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    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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