Oreol

Composition:

This application is made using 4 recipes

  1. Almond Shortcrust
  2. Almond Cream
  3. Panacotta Cointreau
  4. Costa Rica Mousse

For 3 tarts of 16 cm

1. Almond Shortcrust

Flour 750 g
PatisFrance Amandes Blanchies Poudre 100 g
Icing sugar 300 g
Butter 450 g
Salt 15 g
Egg 160 g

Method

Mix flour, PatisFrance Amandes Blanchies Poudre, icing sugar, salt and butter together until you obtain a sandy texture. Add the eggs and mix until you obtain a homogeneous dough.
Store in the fridge to obtain firm texture.
Roll out to 3 mm and put in appropriate ring of Ø 16 cm.

2. Almond Cream

PatisFrance Amandes Blanchies Poudre 100 g
Butter 100 g
Egg 100 g
Sugar 100 g
Flour 50 g
Raspberries QS

Method

Blanch the sugar and butter, add eggs gradually.
At the end, add the PatisFrance Amandes Blanchies Poudre and flour.
Pipe 1/2 cm on the almond crust placed in shells of Ø 16 cm, dispose raspberries and bake at 170 °C during ± 35-40 min.

3. Panacotta Cointreau

Fresh Cream 35% 500 g
Vanilla pod ½
Cointreau 10 g
Puratos Bavarois Neutre 50 g

Method

Warm the fresh cream at 50 °C with the vanilla pod.
Add the Puratos Bavarois Neutre, Cointreau and mix.
Pour on the top of the baked shell until the top shell.
Let it set.

4. Costa Rica Mousse

3 rings of 15 cm diameter
Fresh Cream 35 % 125 g
Orange zest ¼ piece
Belcolade Origin Costa Rica 38 195 g
Fresh Cream 35 % 90 pc
Puratos Chantypak 90 g

Method

Warm the fresh cream (125 gr) and orange zest at 80 °C and pour on the Belcolade Origin Costa Rica 38 .
Make a ganache.
When the ganache reaches a temperature between 35-38 °C, add the soft whipped cream (fresh cream & Puratos Chantypak)
Mould the mousse in 3 rings of Ø 15 cm, dispose on thermoform shape and freeze it.

Final assembly

Additional Ingredients
Belcolade Pure Prime Pressed
Cocoa Butter QS
Red colouring

Brush the mousse disc with red colored cocoa butter and dispose on the top of the panacotta.