Recipes
Soften the butter at 25°C and using the flat beater in the mixer combine it with the icing sugar and eggs, without adding any air bubbles. Add the ground almonds and combine everything with the oat flour, then the ‘00’ flour. Chill the dough at +4°C for at least 3 hours. Then roll it out to a thickness of 2.5mm and, on a baking tray with a micro-perforated liner, cut out 3 discs 16cm in diameter. Put in the oven, preheated to 160°C, for around 14 minutes with the valve open. Seal with melted cocoa butter.
Bring the milk to the boil and allow the grated tonka bean to infuse. Filter and ensure you have the initial weight. Melt the chocolate at 45/50°C. In a saucepan, bring the milk to the boil again with the glucose syrup and the inverted sugar. Slowly pour the boiling milk over the melted chocolate, stirring in the middle to create a glossy and flexible “core”. This consistency must be maintained until the end of the emulsion, by continuing to add the liquid a little at a time. At the end, blend the ganache to perfect the emulsion. Combine with Elle & Vire® Sublime Cream and the mascarpone. Chill for at least 6 hours, or ideally for a whole day. Then whip the mixture in a mixer with a flat beater to obtain a light whipped consistency.
Bring the water to the boil in a pan, mix in the sugar and dilute correctly. Once boiling, add the almonds and cook for 20 minutes. Drain the nuts, arrange on a silicone baking mat and caramelise in the oven for 12 minutes at 165/170°C, to obtain a pale golden colour and a crunchy consistency.
Sift the flour, the ground raw almonds and the second quantity of sugar. Mix the albumin and the first quantity of sugar. At room temperature, whip the egg whites at a moderate speed until they are 8 times their initial volume, then add the albumin/sugar mix in four parts, until you achieve a smooth consistency and it reaches its maximum volume (around 12 times the initial volume). Then gently mix in the dry ingredients. Roll out and weigh 140g of biscuit for each flexipan mould, 16cm in diameter. Put in the oven, preheated to 160°C, for around 12 minutes. Quickly blast chill to stop the cooking process.
Whip the cream at a constant speed, until it reaches its maximum volume. Put in the refrigerator for 10 minutes. In a 1L pan, bring the milk to the boil and dissolve the rehydrated gelatin, stirring continuously. In the microwave, melt the chocolate to 40°C and combine it with the cocoa butter, green tea and almond paste. Pour a little of the boiling liquid over the chocolate and mix in vigorously. Repeat the operation to obtain a smooth and shiny consistency. Blend to refine the structure. Check that the mixture is between 38 and 45°C, then mix with the whipped cream.
In a pan, heat the first part of the water, add the dextrose and sugar and cook to 104°C. Heat the neutral glaze to 65°C, then add it and the wasabi to the water and sugar mixture. Mix thoroughly and bring back to the boil for a few moments. Add the condensed milk and the rehydrated gelatin. Melt the cocoa butter, add it to the liquid in several parts, so as to create a glossy and flexible centre, the mark of a successful emulsion. Add the colourings. Finish by refining the structure in the mixer. Leave to rest overnight in the refrigerator.
Position the disc of shortcrust pastry in a 16cm circle and blast chill for 5 minutes. Drizzle 200g of previously whipped cream ganache on the surface, then allow to set in the refrigerator for a few minutes. Sprinkle the surface with 25g caramelised almonds, chopped into 5mm pieces. Put the amaretto biscuit down on the surface and deep-freeze again. Then sprinkle the surface of each tart with 25g caramelised almonds, chopped and measured. At this point, assemble the outer section: in an 18cm mould covered with acetate, arrange around 260g mousse, then position over the dessert. Blast chill, cover with transparent film and keep in the freezer.
Heat the glaze to 27°C, blend in a jug, being careful not to incorporate air bubbles. Put the tart on a rack and glaze. Wait a few seconds and clean the edges. Using a piping bag and smooth nozzle no. 10, add five balls of ganache and position the chocolate decoration on top.
