80 g feuilletine
270 g white chocolate
90 g cornflakes
50 g almond paste 100%
18 g yoghurt powder
Step
Melt the white chocolate, then mix with the almond paste. Mix
the feuilletine with the cornflakes and the yoghurt powder. Mix
together and spread on a Rhodoïd sheet, with a thickness of
2.5 mm. Leave to crystalllize. Cut 18 cm-diameter discs. Freeze.
2. DUCHESS SPONGE
Ingredients
257 g sugar
292 g fresh egg whites
165 g flour
17 g cream powder
230 g egg yolks
Step
Whisk the egg whites with the sugar. Smooth the egg yolks
and fold in the whisked whites. Add with a maryse the
mixture flour-cream powder. Spread on a baking sheet, with a
thickness of 4 mm. Cook at 220°C. Cut 3 discs: the first of 14
cm in diameter, the second of 12 cm in diameter and the third
of 18 cm in diameter. Freeze.
3. SEA-BUCKTHORN PUNCH
Ingredients
115 g sugar
115 g glucose
230 g water
80 g sea-buckthorn puree
60 g Cointreau® 60% vol.
Step
In a saucepan, boil together sugar, water and glucose. Add the
puree and bring to a boil. Cool before adding Cointreau®.
4. SEA-BUCKTHORN COULIS
Ingredients
450 g sea-buckthorn puree
90 g apricot jam
75 g sugar
150 g sea-buckthorn berries
9 g gelatine powder
45 g water
Step
Soak the gelatine powder in water. Bring the jam, seabuckthorn puree, sugar and berries to a boil. Add the gelatine
and mix together. Strain the coulis and cool for at least
24 hours. Smooth the coulis before assembly.
5. SWITZERLAND CREAM
Ingredients
192 g milk
65 g cream (35% fat)
38 g sugar (1)
35 g vanilla extract (Prova 200)
14 g sugar (2)
22 g cream powder
42 g egg yolks
770 g cream (35% fat)
10 g gelatine powder
50 g water
23 g Cointreau® 60% vol.
Step
Soak the gelatine powder in water. In a saucepan, bring the
milk, cream, sugar and vanilla to a boil. Whisk the yolks with the
sugar (2) and cream powder. Pour the liquid over the yolks and
bring to a boil. Off the heat, add the gelatine and Cointreau®, let the temperature go down to 30°C. Whip the cream until
frothy and mix with a maryse.
6. ASSEMBLY
Ingredients
No ingredients.
Step
Spread some sea-buckthorn coulis over the bottom of yoghurt
crispness and immediately place a Duchess sponge disc (14 cm
diameter) on the coulis.
Form a spiral with the Switzerland cream (tip 14).
Continue by forming a spiral with the sea-buckthorn coulis on
the Switzerland cream.
Superpose a second disc of Duchess sponge (12 cm diameter) and
a second spiral of sea-buckthorn coulis.
Screen this composition in the shape of a hemisphere with the
remaining Switzerland cream and cover with a Duchess sponge
disc (18 cm diameter). Wrap in cling film, freeze.
7. FINISHING
Ingredients
No ingredients.
Step
Remove the cling film and spray the tarts with the sea-buckthorn
punch. Cover with Chantilly using a pastry bag with a St Honoré
tip.
Decorate with some sea-buckthorn berries and chocolate decor.
