Inspiration Tart COCONUT BISCUT Egg Whites Granulated Sugar Almond Flour Coconut Flour Sifted Powdered Sugar
450 G 150 G 75 G 300 G 370 G
Make a meringue with the egg white and the granulated sugar- Once the meringue is made, incorporate the remaining ingredients- Pipe rings of 2.75’’ and bake at 285°F.
VALRHONA INSPIRATION PASSION FRUIT CREMEUX Passion Fruit Puree 100 G Glucose Syrup 5G Silver Gelatin Sheets 3G Passion Fruit Inspiration (10481901) 155 G Whipped Cream 200 G
Bloom the gelatin in cold water. Warm up the passion fruit puree with the glucose syrup, add the gelatin and pour over the chocolate and mix well. Fold the whipping cream.
LIGHT MOUSSE INSPIRATION AMANDE Whole Milk Silver Gelatin Sheets Inspiration Amande (10481899) Whipped Cream
190 G 8G 360 G 375 G
Bloom the gelatin in cold water. Bring the milk to a simmer, add the bloomed gelatin and pour over the chocolate in several steps to create a nice emulsion. Fold in the whipping cream.
HAZELNUT GLAZE Bahibe Chocolate 60% Hazelnut Praline Heavy Cream Absolu Cristal Glaze Water
350 G 125 G 150 G 450 G 120 G
Bring the cream to a simmer and pour over the chocolate and hazelnut praline, mix well. Warm up the absolu cristal with the water and add to the chocolate. Emulsify well with the immersion blender. Use glaze at 40째/45째C.
CARAMELIZED HAZELNUT Granulated Sugar Water Hazelnut Cocoa Butter
65 G 30 G 150 G 2.5 G
FINAL ASSEMBLY Construct as illustrated below
Hazelnut Glaze Light Mousse Inspiration Amande Caramelized Hazelnut Valrhona Inspiration Passion Fruit Cremeux Coconut Biscut Crescendo Tart Shell
Cook sugar and water to 120째C/248째F, off the stove add the hazelnut pieces and mix well until the sugar crystallizes. Caramelize slowly on low fire until a nice brown color is obtained, off the stove add the cocoa butter.
STRAWBERRY
Inspiration
TART
CREMEUX ECUADOR AND BASIL Egg Yolks 210 G Granulated Sugar 60 G Heavy Cream 600 G Silver Gelatin 12 G Crescendo Vanilla Paste 1 tsp Republica Del Cacao Ecuador 31% 300 G Fresh Basil (Chopped) 45 G
Pre-melt the chocolate and set aside. Bloom the gelatin in cold water. Bring the heavy cream to a simmer and let the fresh basil infuse for a few minutes covered, then sieve and complete the weight back to 600 grams with heavy cream. Make a crème anglaise base with the yolks, sugar, cream and vanilla. Off the heat, add the bloomed gelatin and mix into the white chocolate, creating a nice emulsion. When the cremeux is lukewarm, pour into the Crescendo tart shell, then refrigerate.
CREMEUX STRAWBERRY AND BLACK PEPPER Strawberry Puree Glucose Syrup Silver Gelatin Sheets Valrhona Strawberry Inspiration Heavy Cream Ground Black Pepper
200 G 10 G 6G 270 G 400 G 2G
Pre-Melt the Valrhona Strawberry Inspiration. Bloom the gelatin in cold water. Bring the puree, black pepper, glucose to a simmer. Add the bloomed gelatin and pour over in several steps over the chocolate, creating a nice emulsion. Add the cream, mix well and pour into desired shape flexipans, then freeze.
Valrhona Absolu Cristal 500 G Water 100 G Red Water Based Food Coloring As Needed
Warm up the glaze with the water to 75˚C, strain and mix with a hand blender, add the food coloring. Strain and use around 40˚C.
Red Glaze
STRAWBERRY INSPIRATION TART (CONT’D)
LIGHT SPONGE CAKE Whole Eggs Granulated Sugar All Purpose Flour Peanut Oil Red Food Coloring
200 G 125 G 125 G 40 G As Needed
Mix all ingredient, sieve. Pour into a siphon with 2 cartridge and cook of CO2. Refrigerate for 1 hour, fill 1/3 disposable coffee cups and cook in microwave.
MERINGUETTES Egg White Granulated Sugar Powdered Sugar
200 G 125 G 125 G
Make a meringue combining the egg white and the granulated sugar, add the powdered sugar and mix by hand. Pipe desired shape and sprinkle some finely chopped coconut. Bake at 100ËšC until meringuettes are dry.
FINAL ASSEMBLY Crescendo Tart Shells Chocolate Decorations Gold Leaf
Glaze the cremeux strawberry with the Absolu red glaze and dispose over the tart shell previously filled with the white basil chocolate cremeux. Decorate with white chocolate decorations, meringuettes, light sponge cake and gold leaves.
Inspiration Amande & Passion Fruit PISTACHIO PAIN DE GENE 65% Almond Paste Whole Eggs All Purpose Flour Baking Powder Melted Butter Pure Pistachio Paste
320 G 325 G 60 G 4G 100 G 80 G
Add gradually the eggs to the almond paste, add the pistachio paste and mix at high speed until a nice ribbon is obtain. Add the sifted flour combined with the baking powder and bake at 160°C/320°F.
VALRHONA INSPIRATION PASSION FRUIT CREMEUX Passion Fruit Puree Glucose Syrup Silver Gelatin Sheets Passion Fruit Inspiration (10481901) Whipped Cream
100 G 5G 3G 155 G 200 G
Bloom the gelatin in cold water. Warm up the passion fruit puree with the glucose syrup, add the gelatin and pour over the chocolate and mix well. Fold the whipping cream. Cast in desired flexipan.
LIGHT MOUSSE INSPIRATION AMANDE Whole Milk Silver Gelatin Sheets Inspiration Amande (10481899) Whipped Cream
190 G 8G 360 G 375 G
Bloom the gelatin in cold water. Bring the milk to a simmer, add the bloomed gelatin and pour over the chocolate in several steps to create a nice emulsion. Fold in the whipping cream and cast in flexipan.
RASPBERRY COULIS Absolu Cristal Miroir Raspberry Puree
100 G 100 G
FINAL ASSEMBLY Construct as illustrated below
Warm up the absolu cristal. Bring to a simmer the raspberry puree- Combine the both ingredients together and mix with the immersion blender.