Recipe created by Jordi Puigvert Colomer
la manufacture du goรปt
Desserts
easter tart recipe for 4 desserts, ø 16 cm
Jordi Puigvert Colomer Pastry Chef and Sweet’n Go Consultant
Hazelnut shortbread Apricot compote Hazelnut glazing 170 g T-55 flour 300 g Apricot purée 112 g Water 75 g Icing sugar 60 g Sugar 225 g Sugar 20 g Ground hazelnut powder 5 g NH pectin 225 g Glucose 20 g Ground almond powder 4 g Citric acid solution 150 g Condensed milk 105 g Butter 15 g Gelatine 35 g Whole eggs Combine the sugar and pectin and gradually 125 g Caozelo® 30% Ivory chocolate 1.5 g Salt add the mixture to the apricot purée at 40° C, 125 g Pure hazelnut Paste stirring with a whisk until fully incorporated. Combine the butter and all dry ingredients, Bring the mixture to a boil. Remove from the Bring the water, sugar and glucose to boiling including the salt, until the mixture resembles heat and then add the citric acid solution and point. Remove from the heat and add the fine breadcrumbs; add the eggs. Refrigerate. use. Pour into the desired moulds. condensed milk and gelatine. Pour on the Roll the dough out to a thickness of 3 mm. chocolate and the Pure hazelnut Paste. Line the tart rings with the dough and keep in Hazelnut bavaroise Emulsify and sieve. Leave to rest for 24 hours the fridge for 2 hours before baking. Bake in a 375 g Whole milk in the fridge. Heat at 32° C. Blend well to fan oven at 160° C for about 15 minutes, until 95 g Pure hazelnut Paste emulsify and use. very lightly golden brown. 135 g Egg yolks 75 g Sugar Decoration Hazelnut sponge 11 g Gold grade gelatine sheets 8 u Feather airshaped 90 g Hazelnut in powder (200 Bloom) 12 u Green nougatine eggs 90 g Icing sugar 415 g Semi-whipped 35% cream 45 g Glucose powder Assembly and decoration 110 g Egg whites Mix to combine the sugar and the egg yolks. Place the sponge at the bottom of the tart. 35 g Pure hazelnut Paste Then, heat the milk until it reaches boiling Display the compote, still a bit warm and 2 g Egg white powder point and then gradually pour onto the liquid, on top. Then, place in the freezer to set previous mixture. Mix well and heat again. and cool the compote. Unmould the bavaroise Whip the egg whites with the dry egg white Cook over low heat stirring constantly with a and glaze it. Place it on top of the compote powder and the glucose powder. Once the spatula until it reaches 83° C. Remove from and decorate with the nougatine eggs and the meringue is done, delicately add the Pure the heat and add the gelatine. Stir to combine. feather airshaped. hazelnut Paste using a rubber spatula. Then, Add the Pure hazelnut Paste and stir again. add the previously combined hazelnut powder Let it cool at 30° C. Fold the semi-whipped Caozelo® 30% Ivory and icing sugar. Pipe circles of 15 cm in cream into the mixture using a rubber spatula. chocolate ref. 20630 diameter using a nº 12 plain nozzle. Bake for Place on desired moulds. Freeze. Pure hazelnut Paste ref. 21210 about 20 minutes at 170º C. Feather airshaped ref. 24335 Œuf nougatine Vert ref. 30289
Hazelnut bavaroise Apricot compote Hazelnut sponge Hazelnut shortbread
MANUFACTURE CLUIZEL Avenue de Conches • Damville • 27240 Mesnils sur Iton • France • tél. +33 (0)2 32 35 60 00 • fax +33 (0)2 32 34 83 63 • www.cluizel.com SAS au capital de 1 000 000 € • SIRET 603 650 094 00023 RCS Évreux • NAF 1082 Z • TVA intra-communautaire : FR 64603650094
Manufacture Cluizel - august 2019
Hazelnut glazing