Original creation by
Jean-Michel PERRUCHON,
Meilleur Ouvrier de France Pâtissier
Ecole Bellouet Conseil,
Paris, France

Original creation by
Jean-Michel PERRUCHON,
Meilleur Ouvrier de France Pâtissier
Ecole Bellouet Conseil,
Paris, France
Recipe for 15 tarts, ø 7 cm x 2 cm high
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
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 4°C. Leave to rest for
12 hours before use.
Roll out the dough to a thickness of 3 mm, and place in ø
7 cm Silikomart® circles. Arrange the tarts on a Silpain® tray
and sheet. Let stand for about an hour. Set aside.
100 g softened butter
30 g pistachio paste
125 g icing sugar
125 g almond powder
12 g cream powder
75 g eggs
20 g Cointreau® 60%
150 g whipping cream
Total weight: 637 g
Using a mixer fitted with the paddle attachment, cream the
butter, then add the pistachio paste, icing sugar, almond
powder and cream powder. Gradually add the eggs, then the
whipping cream. Finally, add the Cointreau®. Store in the fridge.
Fill pre-cooked tartlets: about 40 g per circle.
Bake in a fan-assisted oven at 160°C for 35 to 40 minutes. Set
aside.
55 g orange juice
100 g caster sugar
225 g diced strawberries (1)
63 g gelatin mass (9 g gelatin powder 200 blooms and 54 g
water)
225 g diced strawberries (2)
Total weight: 668 g
Bring the orange juice, caster sugar and strawberries (1) to the boil, cook for 4 to 5 minutes. Remove from heat, add gelatin mass. Cool to 40°C before stirring in the strawberries (2).
Immediately pour into ø 7 cm molds : 25 g per mold. Freeze and refrigerate the rest.
50 g white chocolate
28 g gelatin mass (4 g gelatin powder 200 blooms and 24 g
water)
125 g whipping cream
1 orange (zest)
1 vanilla pod
25 g Cointreau® 60%
225 g whipped cream
Total weight: 453 g
Place the white chocolate and gelatine in a bowl.
Heat the whipping cream, orange zest and split vanilla pod,
cover and leave to infuse for 20 minutes. Strain by pouring over
melted gelatin and white chocolate. Blend.
Cool to 35°C before adding the whipped cream and Cointreau®.
Mold into quenelle-shaped silicone molds.
Freeze and set aside.
No ingredients.
Unmould the strawberry palets and cover with neutral icing.
Place on the baked tartlets.
Top with quenelles of Cointreau® orange whipped cream.
Decorate with pieces of gold leaf and chopped pistachios.
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