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Gourmet
Dulcey Whirl
Made with Chocolate Dulcey 35% - Blond Cooking Range
THIS RECIPE WAS INSPIRED BY YANN BRYS’ FAMOUS TOURBILLON, OR “WHIRL”, DESSERT
WHICH WE’VE REVISITED USING OUR ICONIC DULCEY CHOCOLATE.
Makes four 13cm tarts for 3 people (serves 12 altogether)
Prepare a day in advance:
DULCEY 35% whipped
ganache
Make on the day:
Walnut and hazelnut
shortbread crust
Spicy walnut and hazelnut
cream
Homemade orange purée
Orange confit
Candied orange slices
You will need:
Four 13cm rings
Stainless steel 104 petal
nozzle or basketweave nozzle
Hand blender
Piping bag
Thermometer
Turntable
Recipe Step by Step
Step01
DULCEY 35% WHIPPED GANACHE
Preparation time: 20 minutes
Refrigerate for: 12 hours
250 g Whole milk
8 g Potato starch
3 g Powdered gelatine
15 g Water (for rehydrating
the gelatine)
185 g DULCEY 35% chocolate
150 g Whipping cream
Mix a third of the cold milk with the potato starch, then set aside.
Heat the remaining milk to 85/90°C.
Pour a third of the hot milk into the milk and starch mixture and stir them together.
Return to the pan and bring to the boil.
Take the pan off the heat and add the bloomed gelatine.
Gradually pour the mixture onto the partially melted DULCEY 35% chocolate, emulsifying them with a spatula as you do so.
Add the chilled cream.
Blend with a hand blender to perfect the emulsion.
Leave to set in the refrigerator, ideally for 12 hours at 4°C.
Beat it until it has a texture thick enough to use in a piping bag.
Heat the remaining milk to 85/90°C.
Pour a third of the hot milk into the milk and starch mixture and stir them together.
Return to the pan and bring to the boil.
Take the pan off the heat and add the bloomed gelatine.
Gradually pour the mixture onto the partially melted DULCEY 35% chocolate, emulsifying them with a spatula as you do so.
Add the chilled cream.
Blend with a hand blender to perfect the emulsion.
Leave to set in the refrigerator, ideally for 12 hours at 4°C.
Beat it until it has a texture thick enough to use in a piping bag.
Step02
SHORTBREAD CRUST WITH WALNUTS & HAZELNUTS
Preparation time: 20 minutes
Refrigerate for: 30 minutes
Freeze for: 15 minutes
Bake for: 35 minutes
240 g Butter
470 g Plain flour
180 g Icing sugar
30 g Walnut flour
30 g Hazelnut flour
40 g Chopped walnuts
4 g Fine salt
4 g Powdered vanilla
100 g Eggs
Mix together the walnut flour, hazelnut flour, icing sugar, salt, powdered vanilla and plain flour.
Sift them all together, then add the cold cubed butter.
Mix until fine, sandy crumbs have formed.
Add the eggs to the mixture.
Stop mixing once the dough is smooth and even.
Roll out the dough to a thickness of 3mm, then refrigerate it for 30 minutes.
Use some rings to help you cut the dough into cases for four 13cm tarts and place them in the freezer for 15 minutes.
Blind bake the tart cases at 160°C for 10 minutes (in a fan-assisted oven).
Turn the baking pans around halfway through the cooking time so the cases bake more evenly.
Pipe 50g of spicy walnut and hazelnut cream straight into each tart case and add 10g of chopped walnuts. Continue baking for
25 minutes.
Sift them all together, then add the cold cubed butter.
Mix until fine, sandy crumbs have formed.
Add the eggs to the mixture.
Stop mixing once the dough is smooth and even.
Roll out the dough to a thickness of 3mm, then refrigerate it for 30 minutes.
Use some rings to help you cut the dough into cases for four 13cm tarts and place them in the freezer for 15 minutes.
Blind bake the tart cases at 160°C for 10 minutes (in a fan-assisted oven).
Turn the baking pans around halfway through the cooking time so the cases bake more evenly.
Pipe 50g of spicy walnut and hazelnut cream straight into each tart case and add 10g of chopped walnuts. Continue baking for
25 minutes.
Step03
SPICY WALNUT AND HAZELNUT CREAM
Preparation time: 15 minutes
220gCreamed butter
220g Icing sugar
110g Hazelnut flour
110g Walnut flour
22g Potato starch
3g Gingerbread spice mix
3g Powdered vanilla
121g Eggs
Mix the creamed butter, icing sugar, starch, hazelnut flour, walnut flour, powdered vanilla and gingerbread spice mix.
Gradually add the room-temperature eggs to the mixture.
Pipe the cream straight into the tart cases before baking.
Gradually add the room-temperature eggs to the mixture.
Pipe the cream straight into the tart cases before baking.
Step04
HOMEMADE ORANGE PURÉE
Preparation time: 15 minutes
Refrigerate for: 30 minutes
230 g Organic oranges
23 g Caster sugar
Wash the oranges under running water. Use a knife to peel the oranges, removing the zest and rind. Set them aside to make the candied orange slices. Cut the oranges into segments and bring them to the boil in a saucepan with the sugar. Blend the mixture using a hand blender to make a purée. Refrigerate for 30 minutes.
Step05
ORANGE CONFIT
Preparation time: 15 minutes
Refrigerate for: 30 minutes
230 g Homemade orange
purée
3 g Pectin NH
25 g Caster sugar
10 g Lime juice
0,5 g Timut pepper
1 NOROHY vanilla bean
Heat the homemade orange purée to 40°C.
Add the pectin combined with the sugar.
Bring it to the boil and add the lime juice, timut pepper and NOROHY vanilla bean.
Pour 70g of orange confit into the tart cases baked with the cream.
Chill for 30 minutes.
Add the pectin combined with the sugar.
Bring it to the boil and add the lime juice, timut pepper and NOROHY vanilla bean.
Pour 70g of orange confit into the tart cases baked with the cream.
Chill for 30 minutes.
Step06
CANDIED ORANGE SLICES
Preparation time: 20 minutes
Refrigerate for: 1 hour
Bake for: 1 hour 30 minutes
150 g Orange slices
250 g Caster sugar
250 g Water
Immerse the orange slices in the cold water.
Blanch them so that the rind loses its bitterness by bringing the water to the boil.
Rinse them in cold water. Repeat 3 times.
Pour the sugar, water and orange slices into a saucepan.
Bring to the boil, reduce the heat and simmer for 1 hour 30 minutes.
Leave the syrup in the refrigerator for 1 hour, then set it aside in a jar.
Blanch them so that the rind loses its bitterness by bringing the water to the boil.
Rinse them in cold water. Repeat 3 times.
Pour the sugar, water and orange slices into a saucepan.
Bring to the boil, reduce the heat and simmer for 1 hour 30 minutes.
Leave the syrup in the refrigerator for 1 hour, then set it aside in a jar.
Assembly and finishing
Preparation time: 10 minutes
Chopped hazelnuts Chocolate rounds
Place the tart on the turntable. Pipe on the DULCEY 35% whipped ganache, starting from the centre.
Decorate with candied orange slices, chopped hazelnuts and chocolate rounds.