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Very easy
Dulcey pecan tartlets
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Very easy
Ingredients
• Almond sweet pastry:• 160 g flour
• 1.2 g salt
• 60 g icing sugar
• 20 g ground almonds
• 70 g butter
• 35 g egg
• Pecan cream:
• 20 g half-salted butter
• 20 g caster sugar
• 20 g ground pecans
• 20 g egg
• Pecan praliné:
• 50 g pecans
• 25 g caster sugar
• 0.5 g salt
• Dulcey ganache:
• 130 g Dulcey chocolate
• 65 g 30% fat liquid cream
• 10 g flower honey
• Gélachoc cream:
• 70 g 30% fat liquid cream 1/2 vanilla pod
• 11 g caster sugar
• 7 g white chocolate
• 1.9 g powdered gelatine
• 85 g cold 30% fat liquid cream
• 9 g water
Preparation
• Almond sweet pastry:
• Rub the flour, the icing sugar, the ground almonds, the salt and the cold butter with the food processor paddle.
• Add the egg and mix until slightly combined. Bring together into a ball and smear.
• Roll out to 3mm thick and put in the freezer for 30 min.
• Cut 6 strips 2.5cm wide by 31cm long and 6 "oblong discs".
• Line the buttered rings, putting the strip first then the round from the inside.
• Seal well, trim, prick and put in the freezer for at least 1h. Bake for 10 min at 170°C.
• Pecan cream:
• Cream the softened butter with the sugar.
• Add the ground pecan, then the egg.
• Pour 13g of pecan cream into each pre-baked tart base and bake for 8 min at 170°C.
• Pecan praliné:
• Toast the pecans for 10 min at 150°C.
• Make a dry caramel and pour it onto a sheet of baking paper to cool.
• When everything has cooled, put the pecans and the caramel in the blender and blend until you get the desired texture. Add the salt.
• Pour 8-10g over the pecan cream.
• Dulcey ganache:
• Melt the chocolate in the microwave or bain-marie.
• In a saucepan, heat the cream and the honey.
• Pour the cream/honey mixture in 3 batches over the melted chocolate, emulsifying with a spatula.
• Spread over the pecan praliné and chill.
• Gélachoc cream:
• Heat the first part of cream with the vanilla. Cover with film and leave to infuse overnight.
• The next day, hydrate the gelatine in cold water at least 10 min beforehand.
• Heat the cream with the sugar and remove the pod.
• Pour over the gelatine and the chocolate.
• Add the rest of the cold cream. Blend and pour into another dish.
• Cover with film touching the surface and chill overnight.
• The next day, whisk the cream in the food processor and when it is loosened add the water and continue whisking a little.
• Pipe onto the tarts.
• Enjoy!
• Rub the flour, the icing sugar, the ground almonds, the salt and the cold butter with the food processor paddle.
• Add the egg and mix until slightly combined. Bring together into a ball and smear.
• Roll out to 3mm thick and put in the freezer for 30 min.
• Cut 6 strips 2.5cm wide by 31cm long and 6 "oblong discs".
• Line the buttered rings, putting the strip first then the round from the inside.
• Seal well, trim, prick and put in the freezer for at least 1h. Bake for 10 min at 170°C.
• Pecan cream:
• Cream the softened butter with the sugar.
• Add the ground pecan, then the egg.
• Pour 13g of pecan cream into each pre-baked tart base and bake for 8 min at 170°C.
• Pecan praliné:
• Toast the pecans for 10 min at 150°C.
• Make a dry caramel and pour it onto a sheet of baking paper to cool.
• When everything has cooled, put the pecans and the caramel in the blender and blend until you get the desired texture. Add the salt.
• Pour 8-10g over the pecan cream.
• Dulcey ganache:
• Melt the chocolate in the microwave or bain-marie.
• In a saucepan, heat the cream and the honey.
• Pour the cream/honey mixture in 3 batches over the melted chocolate, emulsifying with a spatula.
• Spread over the pecan praliné and chill.
• Gélachoc cream:
• Heat the first part of cream with the vanilla. Cover with film and leave to infuse overnight.
• The next day, hydrate the gelatine in cold water at least 10 min beforehand.
• Heat the cream with the sugar and remove the pod.
• Pour over the gelatine and the chocolate.
• Add the rest of the cold cream. Blend and pour into another dish.
• Cover with film touching the surface and chill overnight.
• The next day, whisk the cream in the food processor and when it is loosened add the water and continue whisking a little.
• Pipe onto the tarts.
• Enjoy!
Other recipes using this product…
«J'ai adoré pouvoir commander aussi bien des fruits secs en vrac que des pâtes à tartiner, des purées d'oléagineux et d'autres produits gourmands sur un seul site.»
Alice d.
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GEORGES M.
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How to use dried fruit purees & plant-based drinks?
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