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Makes 24 tartlets
Recipe Step by Step
Step01
ICED OPALYS & VANILLA WHIPPED GANACHE
- 65g UHT whole milk
- 3g Organic Madagascan vanilla bean paste
- 30g Dextrose
- 45g Trehalose powder
- 2g Gelatin powder, 220 Bloom
- 10g Water for the gelatin
- 85g OPALYS 33%
- 295g Heavy cream 36%
- 535g Total weight
Heat the milk, vanilla paste, dextrose and trehalose to 185°F (85°C), then add the rehydrated gelatin.
Slowly combine the hot mixture with the chocolate.
Mix using an immersion blender to form a perfect emulsion.
Cool the mixture, then add the cold cream and mix again.
Leave to set in the refrigerator, preferably for 12 hours.
Slowly combine the hot mixture with the chocolate.
Mix using an immersion blender to form a perfect emulsion.
Cool the mixture, then add the cold cream and mix again.
Leave to set in the refrigerator, preferably for 12 hours.
Step02
ICED OPALYS & FENNEL WHIPPED GANACHE
- 125g UHT whole milk
- 20g Fennel seeds
- 65g Dextrose
- 85g Trehalose powder
- 5g Gelatin powder, 220 Bloom
- 25g Water for the gelatin
- 170g OPALYS 33%
- 580g Heavy cream 36%
- 1,075g Total weight
Heat the milk and fennel seeds.
Leave to infuse for 10 minutes, then strain.
Top up the milk’s weight and add the dextrose combined with the trehalose.
Heat the milk to approx. 185°F (85°C) and add the rehydrated gelatin.
Slowly combine the hot mixture with the chocolate.
Mix using an immersion blender to form a perfect emulsion.
Cool the mixture, then add the cold cream and mix again.
Leave to set in the refrigerator, preferably for 12 hours.
Whip until firm.
Leave to infuse for 10 minutes, then strain.
Top up the milk’s weight and add the dextrose combined with the trehalose.
Heat the milk to approx. 185°F (85°C) and add the rehydrated gelatin.
Slowly combine the hot mixture with the chocolate.
Mix using an immersion blender to form a perfect emulsion.
Cool the mixture, then add the cold cream and mix again.
Leave to set in the refrigerator, preferably for 12 hours.
Whip until firm.
Step03
ICED BLACKCURRANT CONFIT
- 30g Sugar
- 8g Pectin NH
- 280g 100% Blackdown and Andorine blackcurrant purée
- 55g 100% Meeker raspberry purée
- 80g Dextrose
- 80g Glucose DE60
- 5g Lemon juice
- 538g Total weight
Carefully weigh all the ingredients.
Mix the pectin with 10% of the sugar.
Heat the purées with the dextrose, glucose and remaining sugar.
Once the temperature has reached 115°F (45°C), add the mixture of sugar and pectin.
Bring the mixture to a boil for 30 seconds.
Add the lemon juice.
Leave to cool and blend before use.
Mix the pectin with 10% of the sugar.
Heat the purées with the dextrose, glucose and remaining sugar.
Once the temperature has reached 115°F (45°C), add the mixture of sugar and pectin.
Bring the mixture to a boil for 30 seconds.
Add the lemon juice.
Leave to cool and blend before use.
Step04
ABSOLU CRISTAL NEUTRAL SPRAY MIX
- 255g Absolu Cristal neutral glaze
- 25g Water
- 280g Total weight
Bring the Absolu Cristal neutral glaze to a boil in water.
Immediately apply using a spray gun at approx. 175°F (80°C).
Immediately apply using a spray gun at approx. 175°F (80°C).
Step05
ABSOLU CRISTAL BLACKCURRANT SPRAY MIX
- 125g Absolu Cristal neutral glaze
- 5g Water
- 5g 100% Blackdown and Andorine blackcurrant purée
- 135g Total weight
Heat the Absolu Cristal neutral glaze, water and blackcurrant purée until they reach a boil.
Mix and immediately apply using a spray gun at approx. 175°F (80°C).
Mix and immediately apply using a spray gun at approx. 175°F (80°C).
Assembly and finishing
- 135g Opalys Crunchy Pearls
- As needed Fresh blackcurrant
- As needed Organic Madagascan vanilla bean powder
One day in advance:
Make the two iced whipped ganaches and the iced blackcurrant confit. Store in the refrigerator.
Beat the iced vanilla whipped ganache.
Use a piping bag without a nozzle to fill the base of some almond tartlet crusts (see Essentials recipe) with 20g of the ganache and sprinkle with approx.
5g of VALRHONA “Opalys Crunchy Pearls” (ref. 10843), then freeze.Blend the iced blackcurrant confit and place about 15g on the crunchy pearls, taking care to leave 5mm between the confit and the tartlets’ edges.
Freeze and set aside the remaining confit for later.
Beat the iced fennel whipped ganache.
Using a piping bag with a 20mm plain round nozzle, pipe 40g onto the confit and use a small, angled palette knife to create a wavy look, then freeze
the tartlets.
Decorate with a few drops of iced blackcurrant confit and freeze again.
Finishing and decoration:
Spray the tartlets with the Absolu Cristal neutral glaze, then spray one side only using the Absolu Cristal blackcurrant glaze to create a color gradient.
Cut out some strips of guitar sheet and sprinkle them with vanilla powder before applying a drop of tempered white couverture chocolate.
Cover with another strip of guitar sheet and press down to flatten the drops. Place this strip in a U-shaped mold to give it a curved shape.
Leave in the refrigerator for 5 minutes (as the decoration is very thin) and leave to set at 60-64°F (16-18°C).
Plating:
Blend the confit you set aside during assembly with 10% of its weight in Absolu Cristal (to stop it drying on the plate).
Place the tartlet in the center of the plate and add 3 chocolate decorations.
Make a nice droplet of the blended confit on the plate and press it down, smoothing it with the back of a tablespoon, then put a few fresh blackcurrants on top.