Hat
Composition
This recipe is 4 tarts for 6 persons
- Hazelnut crumble
- Red fruit crémeux
- Dacquoise biscuit
- Vietnam lime mousse
- Chocolate velvet spray
1. Hazelnut Crumble
Butter 150 g
Sugar 150 g
Hazelnut powder 150 g
Flour 150 g
Belcolade PPP Cocoa Butter 50 g
Belcolade Praliné Hazelnut 100 g
Belcolade Lait Selection O3x5/J 60 g
Method
Roast the hazelnut powder. Mix the first 4 ingredients with the butterfly whisk to a homogeneous dough. Push the crumble through a coarse sieve and put it in the deepfreeze at -20°C. Sprinkle the crumble on a baking plate and bake at 170°C for about 14 minutes. Let the biscuits cool off.
Mix 300 g crumble with Belcolade PPP Cocoa Butter, Belcolade Praliné Hazelnut and tempered Belcolade Lait Selection O3x5/J. Distribute directly in circles 1 cm high, and place the crumble in the deepfreeze.
2. Red fruit crémeux
PatisFrance Starfruit Griotte [morello] 50 g
PatisFrance Starfruit Fraise [strawberry] 50 g
PatisFrance Starfruit Framboise [raspberry] 100 g
Sugar 25 g
Eggs
Yolks 60 g
60 g
Puratos Bavarois Neutral 65 g
Butter 120 g
Method
Mix all the fruit purees. Add the sugar, eggs and yolks. Bring the whole to the boil while stirring. Pour through a sieve and mix with the Bavarois Neutral. Let the composition cool to 35°C. Add the butter and homogenise the whole with a hand blender. Pour in silicone insert moulds 1 cm high and 10 cm in diameter and put in the deepfreeze
3. Almond Dacquoise
Broyage 340 g
Flour 40 g
Egg white 225 g
Sugar 150 g
Method
Sift the flour and the broyage. Whip the egg white and sugar together. Mix the egg white and the sifted ingredients with the spatula. Squirt circles 10 cm in diameter on a baking plate and bake for 10 minutes at 190°.
4. Vietnam Lime Mousse
Lime zest 8 g
Cream 40% 300 g
Belcolade Origins Vietnam 73 150 g
Belcolade Lait Selection O3x5/J 150 g
Whipped cream 40% 300 g
Method
Boil the cream with the lime zest, pour on the chocolate drops and stir to a ganache. Leave to cool to 35° and spread the semi-whipped cream with a spatula under the ganache. Pour in moulds and put in the deep freeze.
5. Chocolate Velvet Spray
Belcolade PPP Cocoa Butter 200 g
Red colorant liposoluble in powder 20 g
Method
Melt the cocoa butter at 35°C, add the colorant and mix with a hand blender.
Composition
Put an insert of the crémeux in the Lime mousse, close with slice of almond dacquoise and put in the deepfreeze. Demould the tart, put it on a bed of hazelnut crumble and spray with the chocolate velvet spray and finish with chocolate decorations.
