Autumn Zéphyr™ Tart

Fall / Winter

Autumn Zéphyr™ Tart

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

Sweet Dough

IngredientsPreparation
  • 250g
    butter
  • 170g
    confectioner's sugar
  • 2g
    salt
  • 2g
    liquid vanilla
  • 100g
    whole egg(s)
  • 50g
    almond powder

Mix

  • 420g
    flour
  • 3g
    baking powder

Add

Sheet out the dough (3 mm thick).
Line in tart moulds.

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.

Mousse Zéphyr™

IngredientsPreparation
  • 1pod(s)
    vanilla
  • 235g
    UHT liquid whipping cream

Infuse for 24 hours

Cook at 80°C (176°F) and pour over

  • 400g
    whipped cream

At 25°C (77°F) add

Apple compotée

Prepare an apple compotée.
Place this apple compotée in the sweet dough shell.

Assembly

In the sweet dough, place the fruits based on the season.
Pipe the Zéphyr™ mousse and decorate with seasonal fruits.