Effeuillage

Chef Laurent Allereau

INGREDIENTS

Sugar dough

25 g almond powder

40 g potato starch

170 g flour T55

1 g salt

85 g powdered sugar

125 g butter, room temperature 1 small size whole egg (50 g) Almond cream

50 g softened butter

50 g sugar

50 g almond powder

1 whole egg

Cremeux chocolate

450 cl cream

50 g glucose or corn syrup

610 g Manjari Valrhona chocolate 300 g cream, cold

Mandarine compote

5 g gelatine leaves

200 g mandarin flesh

2 g mandarin zest

4 g agar-agar

50 g apple juice

Mandarine glaze

150 g glucose or corn syrup 300 g mandarin puree

50 g apple juice

12 g gelatin leaves Chocolate glaze

50 g water

200 g sugar

50 g cocoa powder

160 g cream

7 g gelatin

PREPARATION 1

For the sugar dough, butter your tart mould and dust with flour, removing the excess flour. Add butter to the dough to make it soft. Sift the powdered sugar, salt, vanilla and almond powder and add the mixture to the butter. Mix the potato starch and flour together, then add half of it to the mix. Add the egg. Do not over mix the dough. Add the remaining powder. Keep in the chiller under cellophane for about 1 hour. Roll a 2mm thick disk of dough and top your tart mould; keep it for at least 30 minutes in the chiller before baking. Pipe the almond cream on to the tart and bake at 180°C for about 12 to 15 minutes.

2

For the almond cream, mix the softened butter and the sugar with a spatula. When well mixed, add to it the almond powder and the egg. Fill the tart shell up to the middle and bake in the oven at 180°C for about 12 minutes.

3

For the cremeux chocolate, gradually pour the boiling hot mixture (cream 450cl + glucose) over the chopped chocolate, stirring from the center to create a shiny and elastic core. Maintain this texture right to the end of the mixing stage. Continue mixing, gradually adding the liquid. Mix with a hand mixer to finish and add the 300g cold cream into it. Set aside the ganache for 12 hours. Whip the cream until you obtain a texture of peaks and pipe it into a spherical silicone mould. Add the previously made mandarin compote into the cream.

4

For the mandarine compote, soak the gelatin leaves in cold water for 15 minutes. Grate the zest of one mandarin. Peel and remove seeds from the mandarin. Process with a hand blender (you will obtain what is known as “mandarin puree”). Mix the mandarin puree with the apple juice, then place it in a pan and bring gently to a boil. Pour the agar-agar into it and bring to a boil. Whisk at all times during the full cooking. Remove from the stove and add the drained gelatin. Place in a container; place plastic film directly on top of the puree and keep it in the chiller until it is set.

Before using, the compote should be gently mixed by hand with a whisk in order to soften it and then placed into a piping bag. Pipe this compote into a small spherical silicone mould. Keep it in the freezer. When frozen, remove from the mould and place it in the cremeux chocolate insert.

5

For the mandarine glaze, soak the gelatin leaves for 15 minutes in cold water. Bring the mandarin puree, apple juice and corn syrup to a boil. Add the drained gelatin to the hot puree away from the stove. Set to one side until it reaches 40°C. Glaze your pistachiomandarin insert. Place these on top of the tart shell already topped with the chocolate cremeux.

6

For the chocolate glaze, soak the gelatin leaves in cold water for 15 minutes. Bring the water, sugar and cream to a boil. While boiling, add the cocoa powder. Stir well and bring to a boil one more time. Remove from the stove and add the drained gelatin. Use at 50°C to top your almond cream tart shell.