- Baker-Pastry Chef
- Horeca
Saint bonnet
- Recette calculée pour 18 personnes / 18 pièces
- 7 étapes de réalisation
Les produits Corman utilisés pour la recette
1
1
Cocoa and amaretti shortcrust pastry
- Soften the butter at 25 °C.
- Add the icing sugar and eggs in a kitchen machine with k beater.
- Mix without adding bubbles of air.
- Add the powdered amaretti.
- Combine everything with the first amount of flour.
- Finish the dough with the remaining flour and the cocoa powder.
- Put in the refrigerator at 4 °C for at least 3 hours then roll out to 2.5 mm about 850 g per 60×40 cm sheet.
- Weigh each ingredient separately.
- Bake at 160 C in a fan oven with the valve open.
- The cooking time will vary according to the size, height, shape and type of oven used.
Note: to keep the humidity, we recommend sealing it when it is still hot with cocoa butter melted at 55 °C or micronised when it comes out of the oven.
210 g
Dairy butter 82% fat – Block 180 g
icing sugar 60 g
powdered amaretti 100 g
whole eggs 120 g
flour for shortcrust 300 g
flour for shortcrust 40 g
5 g
salt
2
2
Chocolate mousse with caramelised sugar
- Caramelised the sugar and add the cream to stop the cooking and prevent hardening.
- Add the egg yolks and sugar a little at a time and while continuing to mix and bring to 82 °C.
- Remove from the heat and pour onto the cocoa paste and powdered amaretti.
- Add the lightly whipped cream at 40-45 °C.
38 g
fine sugar 100 g
Selection cream 35% fat 25 g
egg yolks 30 g
sugar 120 g
cocoa paste 300 g
Selection cream 35% fat 50 g
powdered amaretti
3
3
Peach cake
- Whip the puree, egg white, honey and sugar.
- When it is half whipped, pour in the egg yolks and finish whipping.
- Add the sifted flour together with the baking powder and finally the yogurt with the peaches, zest and the liquid butter.
- Spread on a flexipan or silpat sheet 59×39 cm.
- Bake at 220 °C for 8 minutes.
53 g
peach purée 100 g
skimmed yogurt 0.1% fat 40 g
Liquid Clarified Butter 99,9% fat 2 g
grated orange zest 8 g
yeast 120 g
flour 220/240 w p/l 0.45 30 g
egg yolks 9 g
Acacia honey 57 g
sugar 5 g
egg whites 90 g
diced sautéed peaches
4
4
Sautéed peaches
- Melt the sugar in a non-stick pan, add the butter in pieces and then the peaches cut into cubes.
- Sauté until the peaches are soft.
5
5
Peach mousse
- Heat the lemon and peach puree to 45 °C, add the gelatine and mix with the Italian meringue.
- Finally, add the lightly whipped Sublime and mix well.
320 g
peach purée 120 g
lemon juice 58 g
gelatine 160 g
swiss meringue 280 g
Elle & Vire Professionnel® Sublime cream 36.5% fat
6
6
Swiss meringue
- Heat the egg white and sugar to 65 °C, put in the kitchen machine with whisk and whip until it cools down.
60 g
egg whites 120 g
sugar
7
7
Assembly
- To prepare these individual servings, silicone moulds are required.
- Put the peach mousse into the mould and cover with a layer of peach cake smaller than the mould so that it does not show once it is turned out.
- Freeze.
- When you want to assemble it, pour about 35 g of chocolate mousse into the shortcrust tart (this varies according to the size of tartlet you are making), cut out a disc or square of peach cake and fit it to the edges of the tartlet.
- Blast chill at 4 °C.
- Remove the peach mousse from the moulds and sprinkle with yellow velvet.
- Place on the tartlet and decorate.