Tarte Alunga

Used Cacao Barry products
Tarts & Tartlets

Tarte Alunga

Created by
  • Dimitri Fayard
    Ambassador Chef of the Peninsula Hotel Chicago
Level
level 2
Used Cacao Barry products
Recipe components

Hazelnut Sablee

IngredientsPreparation
  • 127g
    butter
  • 115g
    pastry flour
  • 127g
    Turbinado sugar
  • 64g
    almond flour
  • 64g
    hazelnut flour
  • 2g
    fleur de sel

Mix all the dry ingredients together
Add the butter and paddle til the dough becomes uniform
 
Roll out to #3 and chill
 
cut to size and bake at 340F for 16 min

Crème Alunga

IngredientsPreparation

Bring the cream to a boil
Pour over the gelatin mass and  Alunga
Whip the next day

Praline Noisette

IngredientsPreparation
  • 180g
    Sugar
  • 1.
    vanilla bean
  • 300g
    whole hazelnuts
  • 20g
    cocoa butter

Praline process
Temper with cocoa butter
Cast in 1/2 sphere

Milk glacing

IngredientsPreparation
  • 250g
    milk
  • 100g
    glucose
  • 45g
    gelatin mass
  • 300g
    pate a glacer blonde

Boil the milk and glucose
Pour over the gelatin mass and  Alunga
Handblend

Assembly:

Cast the emulsion into disc mold
Top with the chocolate flourless
Freeze
Unmold, glaze and place on top of sablee
Place a 1/2 sphere of praline on top of a thin chocolate disc
Pipe the Alunga cream and place on top of petit gateau