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Pistachio, Sapote Bavaroise
and cherry tart
Inspiring your creations™
More than a recipe, it’s a search
for intensity and the purest
flavours by cocoa planters,
Cacao Barry and local chefs who
share a passion for our terroir.
Discover the result of this
extraordinary collaboration
through the recipes developed by
Cacao Barry North American
Ambassadors during
the Creative Day.
Chocolate Academy™ Center — Montreal4850, Molson street, Montreal, QC, Canada H1Y 3J81 855 619-8676
www.Cacao-Barry.caCacaoBarry
@CacaoBarry_caCacaoBarryOfficial
PISTACHIO, SAPOTE BAVAROISE AND CHERRY TART
Sweet Dough
Almond Pistachio Cream
Flour Corn StarchIcing sugarAlmond flourButterEggSaltVanilla bean
SugarButterEggAlmond flourFlourPistachio paste
200 g20 g
125 g 50 g
125 g50 g
2 g1
125 g125 g125 g125 g
50 g50 g
/ Sift the dry ingredients.
/ Cream the butter and icing sugar.
/ Add the eggs and incorporate the dry ingredients.
/ Mix until just combined. Let the dough rest in the fridge.
/ Roll out to 3 mm thick and cut to desired shape.
/ Cream the butter and the sugar.
/ Add the dry ingredients and then add the eggs one by one.
/ Add the pistachio paste.
/ Pour in the frame over the pre-cooked sweet dough.
Assembly/ Spray the bavaroise with green cocoa butter.
/ Place on the almond pistachio cream.
/ Decorate the edges with pistachio pieces and cherries and pistachios on top of the tart.
White Chocolate and Sapote Bavaroise
Fresh Cherry Confit
Whole milkCreamYolksSugarGrated sapote Gelatin sheetZéphyr™ white couverture chocolate
Fresh cherriesLemon juiceSugarGlucosePectin NH
125 g125 g
50 g 25 g 20 g
4 g250 g
300 g 50 g 60 g50 g10 g
/ Heat the milk and cream and infuse with the grated sapote.
/ Whip the yolks with the sugar.
/ Cook the anglaise to 85°C and add the pre-soaked gelatine.
/ Pour on the Zéphyr™ white chocolate and emulsify.
/ At 40°C add the soft whipped cream.
/ Pour in the cherry confit frame and blast freeze.
/ Pit the cherries and cook with the glucose.
/ Add the sugar and the pectin and cook to a roaring boil.
/ Pour in a frame 6 cm wide by 30 cm long.
/ Let cool and freeze.
Pastry Team : Nicolas Dutertre, Marc Chiecchio and Roland Del Monte M.O.F.