Corman
  • Baker-Pastry Chef

Exam Eve

  • An original recipe from Arianna Trentini
  • Recipe calculated for 24 pieces
  • 5 completion stages
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Corman products used for this recipe
Traditional Butter 82% fat - Block Selection cream 35% fat
1
1

Fennel sweet shortcrust pastry

  1. Finely grind the fennel seeds with the maltitol, then cream with the room-temperature (20°C) butter.
  2. Add the eggs, salt and ground almonds.
  3. Add the rice flour and let rest in the refrigerator at 4°C for a minimum of 2 hours before using.
  4. Roll out to a thickness of 2 mm and line Ø6.5 cm, 2 cm high micro-perforated rings with the pastry dough. 
190 g Maltitol 228 g Traditional Butter 82% fat – Block 20 g Fennel seeds 107 g eggs 2 g salt 64 g almond powder 500 g rice flour
2
2

Sugar-free lemon compote

  1. Blanch the lemons by boiling them for 5 minutes in salted water and then for 5 minutes in fresh water.
  2. Blend in a food processor with half of the erythritol, then return to the heat and add the remaining erythritol combined with the pectin.
  3. Cook to 103°C. Cool and spread a thin layer (15 g) on the base of the tart shells.
200 g lemons 160 g erythritol 4 g pectin NH
3
3

Orange-anise frangipane

  1. Cream the butter with the star anise, erythritol, and maltitol.
  2. Add the eggs, then incorporate the sifted dry ingredients.
  3. Pipe 35 g of the mixture into the lined tart shells and bake in a convection oven at 158°C for approximately 15 minutes.
180 g Traditional Butter 82% fat – Block 2 g Ground star anise 90 g Maltitol 90 g erythritol 200 g eggs 180 g Toasted ground almonds 70 g rice flour 10 g starch
4
4

Chamomille mousse

  1. Infuse the chamomile flowers in the cream for 12 hours at 4°C.
  2. Strain, reweigh the cream, adding more if necessary to obtain the quantity indicated in the recipe.
  3. Semi-whip the cream. Heat the milk to 50°C and pour it over the melted chocolate. Emulsify.
  4. Add the gelatine mass, then fold in the whipped cream.
  5. Pour 40 g into Pavoni PX3210 moulds and freeze at -18°C.
388 g Selection cream 35% fat 31 g chamomile flowers 197 g milk 310 g maltitol-sweetened white chocolate 40 g gelatin mass
5
5

Assembly

  1. Spray the chamomile mousse with the white spraying mixture, then add a yellow stripe.
  2. Place the mousse on top of the frangipane tart base and decorate with candied chamomile flowers. 
300 g white chocolate 200 g cocoa butter 2 g fat-soluble yellow food colouring  SQ Edible yellow flowers  SQ Candied dried chamomile flowers
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Recipe - Exam Eve
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