1. Spicy Breton Sablé breton
- Egg yolk - 120g
- Sugar - 260g
- Salt - 6g
- Softened butter - 300g
- Flour T45 - 400g
- Chemical yeast - 30g
- 4 epices (ginger, cinnamon, clove and nutmeg) - 8g
Amazonia Tartlet
Amazonia Tartlet
60 min
Pastry recipe by Jean-Thomas Schneider featuring Les Vergers Boiron fruit puree
Ingredients
2. Pistachio Créme brulée
- Cream 35% fat - 202g
- Milk 3.6% fat - 55g
- Sugar - 44g
- Carrageenans iota - 1,65g
- Egg yolk - 55g
- Pistachio paste - 55g
3. Banana Crémeux
- Frozen fruit purée 100% : Banana - 200g
- Cream 35% fat - 100g
- Sugar - 20g
- Pectin 325 NH 95 - 8g
- Gloucose Powder DE 40 - 50g
- Butter 82% fat - 50g
4. Spicy Mango Mousse
- Frozen fruit purée, sugar added : Spicy Mango - 220g
- Frozen fruit purée 100% : Lemon - 3.3g
- Brown Sugar - 33g
- Mass gelatin - 52.8g
- Cream 35% fat - 220g
5. Neutral Glaze
- Topping Neutral - 1000g
- Water - 100g
Method
1. Spicy Breton Sablé breton
Whip the egg yolks with the sugar and salt.
Stir in the softened butter.
Incorporate the flour and baking powder, filtered, Stir in the spices.
Spread between two sheets of baking paper. Cook at 150°C for 20 minutes.
Cut into small pieces.
2. Pistachio Créme brulée
Mix the cream and milk. Mix sugar and carrageenan.
Mix the two preparations and bring to the boil. Stir in the egg yolks then the pistachio paste. Blend.
Pour 400 g in a 26 x 26 cm frame.
3. Banana Crémeux
Mix the sugar with the pectin and glucose.
Mix the cream and the fruit purée.
Mix the two preparations and boil.
Stir in the butter.
Blend.
Pour 400 g in a 26 x 26 cm frame.
4. Spicy Mango Mousse
Mix the fruit purées with the sugar.
Add the gelatine mass.
Cool to 28°C - 30°C.
Whip the cream and add it to the preparation.
Pour 500 g in a 26 x 26 cm frame.
5. Neutral Glaze
Mix the ingredients and melt. Use at 35°C - 45°C
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