Layered Blanc Feuilletine™ and Apricot Tart

Used Cacao Barry products

Zéphyr™ 34%

Mycryo™ Cocoa Butter

Fall / Winter

Layered Blanc Feuilletine™ and Apricot 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 3

Dosage

Recipe for 4 tarts, 20 cm in diameter.

Used Cacao Barry products

Zéphyr™ 34%

Mycryo™ Cocoa Butter

Apricot Compote

Ingredients	Preparation
390g frozen apricots 470g apricot pulp 3pod(s) vanilla	Heat to 40°C
190g sugar 7g NH pectin	Combine and add
Cook at 103°C. Leave to cool at 20°C. Cover the shortcrust pastry bases with the apricot compote.

Almond Biscuit

Ingredients	Preparation
170g whole egg(s) 25g sugar	Heat to 50°C
170g almond paste 50% 25g egg white	Beat with
35g flour 50g cold melted butter 3g baking powder	Add
Bake at 180°C in 16 x 4.5 cm rings for 12 minutes. Cut the almond biscuit into 1cm-thick slices. Place them on top of the apricot compote.

Blanc Feuilletine™ Crunch

Ingredients	Preparation
Q.S. Blanc Feuilletine™	Heat some Blanc Feuilletine™ at 30°C and then spread a layer of the mixture on to the almond biscuit in the 16 cm rings.

Zéphyr Mousse

Ingredients	Preparation
200g milk 60g egg yolks 37g sugar	Make a custard. Cook at 85°C.
330g Zéphyr™ 34% 55g Mycryo™ Cocoa Butter	Pass through a conical strainer and pour onto
690g whipped cream 35%	At 25°C, add

Assembly

Top the Blanc Feuilletine™ crunch with the Zéphyr™ mousse in the 16 cm rings.
After freezing the dessert, spray with a mixture of 50% cocoa butter and 50% Zéphyr™ White Chocolate.
Spray the mixture at 45°C to obtain a smooth, velvety finish.

Make the shortcrust pastry bases and spread with a layer of Mycryo® Cocoa once cooked. Leave to cool.

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