Original creation by
Tanguy COELIS,
Pastry Chef,
Pâtisserie Manus, Brasschaat, Belgium
GINGER MAN
Chef :
Brand
Quantity :
Recipe for 10 pieces for 4 people (30 x 22 cm)
recipe for apple and pecan tartlets in the shape of a little man
1. PUFF PASTRY
Ingredients
2 400 g flour
940 g water
41 g salt
228 g kilning butter (1)
1 400 g kilning butter (2)
Step
Briefly mix flour, salt, ice water and butter (1). Wrap dough
before placing in freezer at 5°C. Roll out the dough and insert
the butter (2). Make 6 rounds of 3, letting the dough rest
between each 2 rounds. Roll out puff pastry to 1.8 mm. Bake at
170°C for 30 minutes. Leave to cool. Cut to shape.
2. PECAN CREAM
Ingredients
250 g butter
250 g crystal sugar
250 g pecan powder
25 g flour
200 g whole egg
25 g 35% cream
40 g Iles du Vent rum 40%
2 g cinnamon powder
Step
Cream the butter and stir in the sugar. Sift the pecan powder
with the flour and cinnamon and mix gently. Add cream, eggs
and Iles du Vent rum step by step.
3. PASTRY CREAM
Ingredients
3 750 ml whole milk
375 g crystal sugar (1)
150 g egg yolks
190 g whole eggs
375 g crystal sugar (2)
1 vanilla pod
260 g cornstarch
75 g cream powder
Step
Heat milk with sugar (1). Beat eggs with sugar (2) until frothy.
Add the scraped vanilla pod, cornstarch and cream powder.
Gradually stir in the hot milk until smooth, then bring to the
boil. Leave to cool in the fridge.
4. ASSEMBLY & FINISHING
Ingredients
1 kg pastry cream
1 kg pecan cream
Puff pastry
Apples
Step
Mix the pastry cream with the pecan cream. Place a thin layer
on the pre-baked puff pastry base. Cover generously with apple
slices, then bake at 160°C for 18 minutes. Use a neutral mirror
glaze before placing festive chocolate decorations.
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