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All In Sweetness

Elue Best Tart 2017 en Australie, All In Sweetness est l'un des desserts Signature du chef Vincent Denis. Cette tartelette est composée d'Amande, de Vanille de Nouvelle Calédonie, d'Amaretto et de Kalamansi, un petit agrumes des Philippines. Créé pour le concours

"Pâtissier of the year 2017" de la belle ville de


Un Orgasme pour les papilles 




400g unsalted butter

QS salt flakes
240g sugar

40g egg yolks

90g dry coconut

100g cornflakes

75g cornflour/ corn starch

380g plain (all purpose) flour


Mix the creamed butter, salt flakes and sugar in the bowl of a
stand mixer fitted with a paddle attachment.
Stir in the egg yolks, coconut, cornflakes followed by the sifted flour and cornflour.
Wrap and store in the refrigerator for at least 12 hours.
Spread it 6mm thick and cut 1 large and 8 small circles.
Bake at 170°C for approximately 12 to 15 minutes. Reserve and set aside.

Vanilla Amaretto Oil


QS Heilala vanilla bean

QS hazelnut oil

QS amaretto


Infuse the vanilla pods in hazelnut oil and amaretto for at least one month.

Madeleine Pastry


360g egg whites

400g icing (confectioners') sugar
200g almond powder

160g plain (all purpose) flour

QS salt

2g lemon myrtle

400g unsalted butter


Stir the egg whites, icing sugar, almond powder, flour, salt and lemon myrtle together.
Melt the butter until slightly brown.
Pour the butter into the first mixture and mix well.

Bake in oven at 160°C for approximately 15 minutes.

Amaretto Punch


150g sugar

600g water
100g amaretto


Bring all the ingredients to a boil and set aside.

White Chocolate and Vanilla Ganache

2 gelatine sheets

320g Bulla cream 35% fat

1 Heilala vanilla bean
350g Callebaut W2 white chocolate 28%

Soak the gelatine sheets in cold water.
Bring the cream and vanilla to a boil and leave to infuse for 5 minutes.
Add the gelatine to the hot cream and sieve over the chocolate. Mix well and reserve

Calamansi Gel

500g calamansi juice

500g water

500g sugar

30g agar-agar

Bring the calamansi juice, water and sugar to the boil.
Add the agar agar and continue boiling for 2 minutes.
Store in the fridge and once cold, mix it with a stick blender until smooth.


Crème Brulée

300g egg yolks
216g sugar
3 Heilala vanilla beans
1000g Bulla cream 35% fat
333g full cream milk
QS salt


Mix the egg yolks and sugar, then add the grated vanilla and finally the cream and milk.
Infuse for 24 hours then pass through a sieve and pour into the moulds.

Cook for approximately 45 minutes at 105°C or in a Bain-Marie.

Allow to cool down then freeze. Reserve.

Vanilla and Amaretto Whipped Ganache

300g Bulla cream 35% fat (A)

2 Heilala vanilla beans

30g trimoline
30g liquid glucose

50g amaretto
2 gelatine sheets
100g Callebaut W2 white chocolate 28%
35g Callebaut Mycryo cocoa butter

450g Bulla cream 35% fat (B), cold

QS salt
QS citric acid



Bring the cream (A), vanilla, trimoline, glucose and amaretto to the boil.

Infuse for 15 minutes.
Add the soaked gelatine and pour over the white chocolate and cocoa butter.
Pass through a sieve and add the cold cream (B). Season with the

citric acid and salt.
Leave in the fridge for at least 6 hours.

Whip and use immediately.


  1. Cover the cooked madeleine pastry with the sugar punch.

  2. Glaze the crème brulée with the vanilla glaze.

  3. Start assembling with the biscuit, white chocolate ganache, imbibed madeleine, vanilla oil, glazed crème

  4. brûuée, calamansi gel, whipped ganache and decorate with lemon verbena.

  5. This recipe will make 1 large and 8 individual tarts.


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