Recipe Mandarin Chestnut Tartlet

To prepare this dish

Ingredient list

Sweet pastry dough

422 g plain flour (T55, approximately 11% protein)
176 g icing sugar
70 g finely ground almonds
5 g salt
246 g Elle & Vire gourmet butter 82% fat
82 g egg

Melting poppyseed cream

192 g Elle & Vire gourmet butter 82% fat
192 g Poppyseed mixture
154 g icing sugar
192 g finely ground almonds
19 g corn starch
192 g egg
58 g Excellence whipping cream 35% fat

Poppyseed mixture

51 g milk
17 g ‘Vergeoise’ black sugar
9 g sugar
107 g poppy seeds
21 g Elle & Vire gourmet butter 82% fat

Cream egg wash

100 g egg yolks
50 g milk
50 g Excellence whipping cream 35% fat

Mandarin and orange compote

573 g orange segments
261 g mandarin pulp
73 g sugar
11.7 g pectin NH
52 g gelatin mass
19 g Grand Marnier
10 g Orange zest
SQ water-soluble red colouring

Gelatine mass

7 g powdered 200-bloom gelatine
45 g water

Hot mirror glaze

250 g hot neutral glaze
250 g water

Chestnut mixture

739 g chesnut purée
463 g chestnut paste
463 g chestnut cream
35 g dark rum (optional)

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   Sweet pastry dough

   Combine the flour, icing sugar, salt and ground almonds with the butter to obtain a sandy texture. Add the eggs and combine without overworking. Chill in the refrigerator.

2. 2

   Melting poppyseed cream

   Combine the softened butter and poppyseed mixture with the icing sugar, ground almonds and cornstarch. Gradually add the room-temperature eggs, followed by the warmed cream.

3. 3

   Poppyseed mixture

   Bring the milk to a boil with the two types of sugar. Pour over the ground poppyseeds. Let soak for 15 minutes, then add the softened butter and stir to combine.

4. 4

   Cream egg wash

   Combine all ingredients and set aside in the refrigerator.

5. 5

   Mandarin and orange compote

   Heat the orange segments and mandarin purée to 40°C. Add the previously combined pectin and sugar. Bring to a boil and heat to 25°Bx, then add the rehydrated gelatine mass, Grand Marnier and orange zest. Adjust the colour if necessary with the red colouring.

6. 6

   Gelatine mass

   Rehydrate the gelatine powder in the cold water for at least 20 minutes. Melt in a microwave and refrigerate.

7. 7

   Hot mirror glaze

   Heat the ingredients together and bring to a boil.

8. 8

   Chestnut mixture

   Blend the ingredients together in a food processor. Sieve finely before use.

9. 9

   Shaping and baking

   Roll the pastry dough out to a thickness of 2 mm. Let rest in the refrigerator. Cut into 26 x 2.5 cm strips. Press into buttered Ø8 cm tartlet rings. Level off the tops. Cut out circles of pastry using a Ø7.5 cm cookie cutter and place inside the rings, pressing down gently to make the bases adhere to the sides. Return to the refrigerator and let rest.

   
   Bake on Silpain mats in a 140°C convection oven for approximatetly 15 minutes. Unmould and brush the tartlet shells with egg wash. Pipe in 30 g of poppyseed cream and continue baking at 140°C for approximately 20 more minutes. Let cool.

   
   Pipe 30 g of mandarin and orange compote into Ø6 cm hemispherical moulds. Place in the freezer. Unmould and glaze the hemispheres with the hot clear glaze. Pipe 25 g of the chestnut mixture into the tartlet shells and smooth the surface. Place the mandarin and orange hemispheres in the centre. Using a turntable, pipe the chestnut mixture around the compote with a douille pétale n°104.

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