Tarte Alunga

Tarts & Tartlets

Tarte Alunga

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

Hazelnut Sablee

IngredientsPreparation
  • 127g
    butter
  • 115g
    pastry flour
  • 127g
    turbinado
  • 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

Flourless Chocolate Sponge

IngredientsPreparation
  • 300g
    egg whites
  • 360g
    Sugar
  • 220g
    egg yolks

Whip the whites with sugar
ADD SUGAR IN 6 STEPS
Add yolks
Fold in the sifted cocoa powder
Bake at 375F for 8 minutes

Emulsion Guayaquil

IngredientsPreparation
  • 180g
    cream
  • 100g
    hazelnut paste
  • 129g
    egg yolks
  • 72g
    Sugar
  • 114g
    butter
  • 125g
    water at 50°C
  • frangelico

Make a ganache with the cream
pate de noisette and guayaquil
Whip the sugar and egg yolks
Add the butter to the ganache
Add the ganache to the pate a bombe
Finish on low speed by adding the
water and frangelico

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