COOKIE GIANDUIA ZEN TART
MODERN TART WITH GIANDUIA AND COOKIE FLAVOR
Quantities for 6 cakes
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MODERN TART WITH GIANDUIA AND COOKIE FLAVOR
Quantities for 6 cakes
Ingredients
TOP FROLLA | g 1050 |
unsalted butter 82% fat | g 260 |
eggs | g 175 |
almond flour | g 115 |
caster sugar | g 90 |
salt | g 4 |
Preparation
Mix all the ingredients in the planetary mixer with the flat beater, let rest in the refrigerator.
Roll to 3,5mm and make the bottoms in the proper micro-perforated molds/rings "Silikomart Tarte Ring Round".
Let cool well before baking. Bake for about 18 minutes at 165°C with open valve and minimum ventilation.
Ingredients
CHOCOCREAM CRUNCHY CACAO & NOCCIOLE | To Taste |
Preparation
Melt the CHOCOCREAM at about 35-40°C
Ingredients
fresh milk | g 50 |
liquid cream 35% fat | g 50 |
egg yolk | g 20 |
caster sugar | g 5 |
LILLY NEUTRO | g 12.5 |
FRUTTIDOR ARANCIA | g 150 |
MINUETTO FONDENTE MADAGASCAR 72% | g 75 |
Preparation
Bring milk and cream to a boil, then add them to the previously mixed yolk and sugar.
Bring the compound to 84°C.
Combine the hot mixture with MINUETTO FONDENTE MADAGASCAR 72%, LILLY NEUTRO and FRUTTIDOR ARANCIA.
Mix and let it cool.
Ingredients
liquid cream 35% fat | g 500 |
LILLY NEUTRO | g 50 |
water | g 50 |
JOYPASTE BISCOTTO PREMIUM | g 30 |
Preparation
Mix all the ingredients in a planetary mixer until a smooth semi-mounted compound is obtained. Pour it in the "Silikomart Kit Tarte Ring Palet" mold.
Blast chill at -40°C until cool.
Ingredients
MIRROR NEUTRAL | To Taste |
SCAGLIETTE CIOCCOLATO PURO FONDENTE | To Taste |
With the help of a little spatula and a kitchen brush, make a layer of about half a centimeter on the bottom and on the internal walls of the baked shortcrust base.
Continue filling the tarlet with a layer of orange cremoux.
Lastly place on the top of it the cookie mousse disc and glaze with the MIRROR NEUTRAL previously heated at 50°C.
Decorate with SCAGLIETTA FONDENTE "F", DOBLA ORANGE LID, DOBLA SPEAR DARK, dried blue flower petals.
Pastry Chef and Gelato Maker