The Chefs' Warehouse Inspiration: Tart

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.