Recipes
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.
Toast the ground almonds.
Combine all the dry ingredients then add the eggs, yolks and vanilla extract. Beat with the paddle
attachment. Combine the mascarpone with some of the batter then fold into the
rest of the batter. Spread onto a baking sheet and sprinkle with the chopped pecans.
Toast the almonds and pecans in a 150°C convection oven for 17 minutes. Let
cool. Prepare a dark dry caramel, transfer to a Silpat mat and let cool. Finely
grind the caramel and the exhausted dried vanilla bean then add the toasted
nuts.
Blend again to obtain a coarse texture. Set aside 1/3 of the mixture. Grind
the rest until smooth. Combine the two mixtures then stir in the fleur de sel.
Bring the milk to the boil and
add the gelatine mass. Pour over the partially melted white chocolate. Stir to
combine then mix with a hand blender to emulsify. Add the cold cream and
toasted vanilla powder. Refrigerate for at least 4 hours (ideally overnight).
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Rehydrate the gelatine in the cold water for at least 20 minutes. Melt in
the microwave then set aside in the refrigerator. |
Bake the whole vanilla beans
in a 140°C convection oven for 50 minutes. Let cool then grind to a fine
powder.
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Bring the milk and sugar to the boil. Add the gelatine mass and the
mascarpone. Blend while adding the cold cream and toasted vanilla powder. Refrigerate
for at least 4 hours (ideally overnight). |
Combine the ingredients and
store in the refrigerator.
Thinly slice the pecans using
a Japanese mandolin. Let dry in the proofer.
Roll the pastry out to a thickness of 2 mm. Let rest in the refrigerator. Cut into 24.5
x 2.5 cm strips. Press into Æ7.5 cm buttered tartlet rings.
Trim to level. Cut out circles of pastry using a Æ7 cm cutter and press into the
rings pressing down gently to seal the shells. Return to the refrigerator to
let rest. Bake on Silpain mats in a 140°C convection oven for approximately 15
minutes. Unmould and brush the shells with the egg wash. Return to the oven and
continue baking at 140°C for approximately 10 more minutes.
Spread 850 g of the sponge batter into a Flexipat mat and sprinkle with the
chopped pecans. Bake in a 160°C convection oven for approximately 15 minutes and
let cool. Cut into circles using a Æ6 cm cutter and place in the freezer.
Pipe 35 g of pecan praliné into the Æ7 cm hemispherical moulds and
place in the freezer.
Fill each tartlet shell with 25 g of lightly whipped toasted vanilla namelaka. Top
with a disk of sponge, pressing down gently. Unmould the praliné domes and
place on top of the sponge. Whip the decorative toasted vanilla cream. On a
turntable using a n°103 petal tip, pipe the cream out horizontally starting from
the base of the praliné hemisphere. Sprinkle 1/3 of the tartlet with vanilla
powder and decorate with 3 pecan slices.
