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
Melbourne.
Un Orgasme pour les papilles
Recettes
Biscuit
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.
Reserve.
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.
Assembly
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Cover the cooked madeleine pastry with the sugar punch.
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Glaze the crème brulée with the vanilla glaze.
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Start assembling with the biscuit, white chocolate ganache, imbibed madeleine, vanilla oil, glazed crème
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brûuée, calamansi gel, whipped ganache and decorate with lemon verbena.
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This recipe will make 1 large and 8 individual tarts.