Autumn Zéphyr™ Tart

Fall / Winter

Autumn Zéphyr™ Tart

Created by
  • Martin Diez
    Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Level
level 1
Dosage
Recipe for 25 individual tarts
Recipe components

Texas Origin Pecan cream

IngredientsPreparation
  • 70g
    sugar
  • 100g
    whole egg(s)
  • 60g
    butter
  • 100g
    almond powder
  • 100g
    pecan praliné

Mix

  • 60g
    UHT liquid whipping cream

Then add

Bake at 180°C (356°F) in the case of the sweet dough.