270 g flour T55
150 g butter
6 g salt
110 g icing sugar
40 g almond powder
1 g vanilla powder
55 g whole eggs
Total weight: 632 g
Step
Mix flour, butter, salt, icing sugar, almond powder and vanilla
powder. Add the eggs and knead gently. Stop kneading when
the dough is smooth. Refrigerate at 5°C. Leave stand for
12 hours before use.
Roll out the dough to 3 mm thickness and place in 7 cm diameter
Silikomart® circles. Put the tarts on a Silpain® tray and sheet.
Let stand for about 30 minutes, then bake in a convection oven
at 160°C for about 14 minutes. Set aside.
2. PECAN BROWNIE SPONGE
Ingredients
75 g butter
50 g couverture chocolate 65%
80 g caster sugar
100 g eggs
40 g flour T55
65 g chopped pecans
Total weight: 410 g
Step
In the mixer fitted with the paddle attachment, blend the butter
until smooth and homogeneous, without foaming, then add the
chocolate, melted at 30°C, without stopping the mixer. With
a Maryse, mix in the caster sugar and eggs, then the flour and
finally the coarsely chopped pecans and roasted. Fill each
pre-cooked tartlet base with approximately 25 g. Bake in a
convection oven at 160°C for 8 minutes. Leave to cool after
baking.
3. ST-RÉMY® MILKY CREAM
Ingredients
200 g whipping cream
100 g milk couverture chocolate 36%
14 g gelatin mass (2 g gelatin powder 200 blooms and 14 g
water)
20 g St-Rémy® Brandy 60%
Total weight: 334 g
Step
In a saucepan, heat the whipping cream and pour over the
chocolate and gelatin mass. Mix. Add the St-Rémy®. Blend and
set aside.
4. ST-RÉMY® BANANA CHANTILLY
Ingredients
240 g banana puree
42 g gelatin mass (6 g gelatin powder 200 blooms and 36 g
water)
70 g white chocolate
335 g whipping cream
30 g St-Rémy® Brandy 60%
Total weight: 717 g
Step
The previous day, make the ganache: heat the banana puree,
add the gelatine mass and white chocolate, mix then add the
cold whipping cream and the St-Rémy®. Refrigerate overnight.
The next day, whisk the mixture. Use immediately.
5. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
Pour the cold St-Rémy® milky cream to the height of the cooked tartlets. Freeze.
Spread a little St-Rémy® banana chantilly over the tartlets and smooth.
Using a pastry bag fitted with a St Honoré tip, pipe a zig-zag of St-Rémy® banana chantilly.
Decorate as desired.
