Aurélien Cohen's exotic tartlet
6 persons
Preparation time: 2 hours
- sweet cuisine
- passion fruit
An exotic dessert designed by pastry chef Aurélien Cohen.
Our Concentrate to dilute Le Fruit de la Passion combines with white chocolate, mango and coconut for a tartlet that will take you on a journey.
Ingredients
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For the coconut ganache :
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25g + 170g cold full cream
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50g intense coconut purée
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2.1 g gelatin + 12.6 g water
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57 g Valrhona® Ivory white couverture
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For the Mango-Passion confit :
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125g of LE FRUIT DE LA PASSION
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36g mango purée
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25g + 20g sugar
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4.5g pectin NH
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For the coconut cream :
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60g mascarpone
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20g coconut purée
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140g egg
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18g sugar
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1.2g gelatin + 7.2g water
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45g soft butter
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For the coconut cream :
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25g unsalted butter
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25g sugar
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15g almond powder
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15g grated coconut
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25g whole egg
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For the sweet almond paste :
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90g soft butter
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67g powdered sugar
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23 almond powder
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187 T55 flour
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2g salt
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41g whole egg
In this recipe
Le Fruit de la Passion
Quantity
Preparation
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Step 1
To prepare the coconut ganache: Hydrate the gelatine in cold water. Melt the white chocolate in a bain-marie. In a saucepan, bring 25 g cream and coconut purée to a simmer. When the mixture is hot, remove from the heat and add the hydrated gelatin, stirring with a marysee to melt. Pour the hot mixture over the melted white chocolate. Whisk to emulsify the mixture and melt the chocolate. Add the 170g of cold cream and blend. Pour into a wide-bottomed dish and cover with plastic wrap. Leave to crystallize in the fridge for at least 8 h before use.
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Step 2
To prepare the Mango-Passion confit: Mix the 20g sugar with the pectin and set aside. In a saucepan, bring the mango purée, 25g sugar and LE FRUIT DE LA PASSION to the boil. Remove from the heat and whisk in the pectin and sugar. Return to the boil for a few seconds. Leave to cool for 2-3 hours in a bowl in the fridge, before straining on contact. Blend, place in ice-cube moulds and freeze for at least 3-4 hours before use.
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Step 3
To prepare the coconut cream: Hydrate the gelatine in cold water. Whisk the egg and sugar together in a bowl. Set aside. Heat the mascarpone and coconut purée in a saucepan over a low heat, stirring constantly to melt the mascarpone without sticking. Be careful not to boil! Pour the hot mixture over the egg-sugar mixture. Whisk, then transfer the mixture to the saucepan and cook over medium heat, stirring constantly until the cream thickens. Be careful not to cook above 78°C, otherwise the cream will be too thick. Remove from the heat, stir in the gelatine and melt. Pour into a tall, narrow container and add the cubed butter before blending. Transfer to a wide-bottomed container. Filter on contact and leave to crystallize and cool for at least 3-4 hours in the fridge.
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Step 4
To prepare the coconut cream: In the bowl of a food processor fitted with a flat whisk attachment (or use a spatula to mix the cream in a mixing bowl), combine the softened butter with the sugar and the almond and coconut powders. Add the room-temperature egg and mix until smooth. 3. Transfer to a bowl, seal and chill in the fridge for at least 30 min.
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Step 5
To prepare the almond pastry: Butter 7x2 cm perforated circles. Sand the butter, powdered sugar, almond powder, flour and salt in a mixer with the sheet pan. Add the egg and mix again until smooth. On a floured work surface, smooth the dough with the palm of your hand. Shape the dough into a not too thick piece and roll out to a thickness of 2-2.5 mm between two sheets of parchment paper. Place the dough on a baking sheet and freeze for 20-30 min. When the dough is well frozen, cut out 6 strips 2.5 cm wide and 21 cm long, and 6 discs 6.5 cm in diameter, using a cookie cutter. If the dough has warmed up too much, return the strips and disks to the fridge or freezer for a few minutes. Start with the strips of dough. Press the strips against the sides of the circle. Cut off excess pastry and weld the 2 ends together. Trim the edges of the pastry to the height of the circle, then insert a disk of pastry inside and weld it to the edges of the pastry. Don't forget to flour your work surface during these operations! Once shaped, place the tart shells in the freezer for at least 1 to 2 hours before baking. Preheat the oven to 160°C and place the frozen tartlets in the oven for around 15 minutes. Uncover and leave to cool. While the tartlets are cooling, prepare the gilding by whisking 20g egg yolk with 5g full-fat cream. Brush the outside of the bottoms of 6 tartlets. Reheat on a baking sheet for a dozen minutes, until the pastry is golden-brown. Remove from oven and leave to cool. Poach a base of coconut cream into each tartlet (approx. 12 g per tartlet). Return to the oven for 10-12 min, then leave to cool to room temperature.
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Step 6
Assembly: Once the tartlets have baked and cooled, pipe some coconut cream into the bottoms. Smooth flush with the edges. Set aside in the freezer for 30 minutes, until the cream hardens on the surface. Meanwhile, whip up the chilled ganache and place in a pastry bag fitted with a 3 or 4 cm poaching cutter. Remove the tartlets from the freezer and place the frozen confit inserts in the center of the tartlets, then pipe the ganache around the inserts. Decorate with fresh passion fruit seeds and place the tartlets in the fridge until ready to eat. They will keep for 24 to 48 hours.
