Dubaï - Red fruit and chestnut petit gâteau
Recipe for thirty
Hazelnut sweet dough
For reconstituted dulcey shortbread
ingredients :
- 129.5 g Unsalted butter
- 75.6 g Starch icing sugar
- 21.6 g Extra fine blanched almond powder
- 10.8 g Raw hazelnut powder
- 10.8 g Almond base praliné 60%
- 43.2 g Whole eggs
- 2.2 g Fine salt
- 0.6 g Vanilla extract (400 gr/L)
- 215.9 g Flour T55
process :
Bring butter to a soft texture, add the icing sugar and leave to melt. Add the dry ingredients, then the eggs at room temperature, praliné vanilla and salt. Add the flour at the end to smoothen the mixture.
Bake at 160°C for 18 minutes.
Reconstituted dulcey shortbread
for the tin base
ingredients :
- 510.2 g Hazelnut sweet dough
- 306.1 g Dulcey chocolate
- 30.6 g Rapeseed oil
- 76.5 g Japanese puffed rice
- 76.5 g Feuilletine
process :
Mix the chocolate and oil together, to prevent the dought from getting soggy. Mix with the chopped cooked sugar dough.
Add the rest of the ingredients and mix until smooth. Spread out and press into the mould.
Gelatin mass
for the light chestnut chantilly
ingredients :
- 15.6 g Water
- 2.6 g Powdered gelatin 200 bloom
process :
Mix the 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.
Light chestnut chantilly
ingredients :
- 129.6 g Cream 35%
- 64.8 g Extra chestnut cream IMBERT
- 123.5 g Chestnut paste IMBERT®
- 18.2 g Gelatin mass 1/6
- 258.5 g Cream 35%
process :
Heat the cream (1) with the chestnut cream and paste.Off the heat, add the gelatin mass. When reaching 30°C, fold in delicately the whipped cream (2).
You can use immediately or leave to set in the fridge before processing again for a creamier texture.
Red fruit confit
ingredients :
- 114.9 g SICOLY® no added sugar frozen raspberry purée
- 344.8 g SICOLY® no added sugars Mara strawberry purée
- 114.9 g Sicoly® morello cherry purée
- 71.8 g Caster sugar
- 8.6 g NH pectin
- 11.5 g Lemon juice
process :
Mix the sugar and pectin together. Add to the cold melted SICOLY® purées and bring to a boil for 30 seconds. Cook to 48° Brix.
Leave to cool down and mix until smooth.
Vanilla Sprinkle
ingredients :
- 43.5 g Snow decor sugar
- 6.5 g Vanilla powder 30/70
Assembly & Finishes