3 citrus tartlet

Recipe for Twelve tartlets

Recipe idea

Quentin BAILLY

Quentin BAILLY chocolate shop - Lille ( FRANCE)

Ingredients

Sicoly

Frozen lemon juice

Frozen pink grapefruit juice

SICOLY® frozen yuzu juice - Japan

Frozen crushed lemon purée

For the hazelnut

sugar dough

ingredients :

45.7 g Unsalted butter
26.7 g Icing sugar
7.6 g Blanched almond powder
3.8 g Raw hazelnut powder
3.8 g Hazelnut praliné
15.2 g Whole eggs
0.8 g Salt
0.2 g Vanilla extract (400 gr/L)
76.2 g Flour T55

process :

Mix the softened butter with the icing sugar and leave it to melt. Add the dry ingredients, eggs at room temperature, vanilla extract and salt. Finish with the flour to smoothen the mixture.

Bake at 155°C for 18 minutes.

For the grapefruit

mirliton

ingredients :

104.8 g Caster sugar
21.4 g Blanched almond powder
10.4 g Potato starch
71.8 g Eggs
71.8 g Sicoly® pink grapefruit juice 100%
19.7 g Unsalted butter

process :

Mix together the sugar, starch, almond powder and SICOLY® pink grapefruit juice 100%.
Add the eggs and then the melted butter at 40°C. Pour 25 g into the tartlet once cooled down.
Bake at 135°C for 17 minutes.

For the lemon / yuzu

crème brûlée

ingredients :

170.3 g Eggs
123.7 g Caster sugar
70 g Unsalted butter
46.7 g Sicoly® lemon juice 100 %
9.3 g Jus de yuzu 100 % SICOLY®

process :

In a Bain-Marie, heat the eggs, caster sugar and diced butter to 50°C whisking constantly.
Off the heat, mix with SICOLY® lemon and yuzu 100% juices and pour into ø4 cm half-sphere silicon moulds (20g / mould).
Bake at 100°C for 15 minutes, without boiling.
Freeze once cooked.

Gelatin mass 1/6

for chiboust cream

ingredients :

9.5 g Water
1.6 g Powdered gelatin 200 bloom

process :

Mix powdered gelatin inside cold water with a whisk. Leave to set for 20 minutes and melt again without boiling to prevent evaporation.

Leave again to set before using.

Italian meringue

for chiboust cream

ingredients :

42.9 g Egg whites
55.7 g Caster sugar
20.6 g Water

process :

Bring sugar and water to a boil. Start whipping up the egg whites.

At 119°C , pour the cooked sugar over the lightly whipped eggs.

For the lemon / yuzu

chiboust cream

ingredients :

24.5 g Sicoly® lemon juice 100 %
11 g Gelatin mass 1/6
7.4 g Unsalted butter
4.9 g Custard powder
19.6 g Caster sugar
0.1 Vanilla pod
8.6 g Unsalted butter
12.3 g Sicoly® yuzu juice 100%
24.5 g Sicoly® lemon crushed purée
A.N. Italian meringue

process :

Prepare a custard cream with the SICOLY® juices and purée, vanilla and butter (1).

Blanch the eggs with the sugar and add the custard powder.

Once cooked, add the butter (2) and the gelatin mass.

At the same time, cook the syrup for the Italian meringue at 119°C.for the two mixtures to be hot at the same time when folding in.

Fold in the meringue very delicately to obtain a smooth and light mixture.

For the grapefruit

puffed meringue

ingredients :

88.7 g Egg whites
173.9 g Caster sugar
52.2 g Water
43.5 g Starch icing sugar
1.7 g Grapefruit salt

process :

Prepare the grapefruit salt, using 6 g of zests, and mix with the icing sugar.
Cook caster sugar and water to 121°C and pour over the whipped eggs.
Once warm, add the icing sugar and the zests.

Assembly &

Finishes

Pipe the puffed meringue on the side of the tartlet tins using a N°15 Saint Honoré nozzle. Cut off the base and bake at 110°C for one hour.

Leave to cool down. Add 25 g of mirliton and cook inside the tartlet. Leave again to cool down. Add 35 g of crème brûlée on top and bake.

At the same time, cook the half-sphere crème brûlée inserts and freeze once cooked to use in the final assembly.

Pipe the chiboust cream at the center of the tartlet up to the edges, using a smooth N°15 nozzle. Place the frozen crème brûlée insert in the middle of the chiboust cream and push gently.

Sprinkle the top of the tartlet with brown sugar and caramelize twice using a caramelizing iron.

Sprinkle with grapefruit salt the sides of the tartlet.