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Mr. DJ

A delicious tartlet with pecan frangipane and raspberry crémeux.

Nuts Fruit Cakes and tarts

Mr. DJ

Debic Professionals

Debic

Ingredients

For 12 servings

Pâte sable

525 g icing sugar

175 g ground almonds

1600 g flour

12 g salt

1000 g Debic Brioche Butter

200 g eggs

Pecan frangipane

250 g Debic Brioche Butter

250 g icing sugar

150 g ground almonds

100 g ground pecan nuts

275 g eggs

100 g Debic Stand & Overrun

90 g flour

Raspberry crémeux

250 g raspberry puree

100 g lychee puree

100 g egg yolk

125 g eggs

80 g sugar

130 g Debic Crème Butter

15 g gelatin

Decoration cream

1 l Debic Stand & Overrun

85 g sugar

7 drops of rose water

Debic products used

Brioche Butter 4x2.5KG

Stand & Overrun 1L

Crème Butter 4x2.5KG

Preparation

Pâte sable

Mix all dry ingredients together.

Add in the soft Brioche Butter and mix until a sandy mixture.

Add the liquid eggs and knead to a dough.

Give rest for 1 night in the refrigerator.

Roll out on 2 mm and line tartlets of Ø 8 cm.

Pipe a small spiral on the raw pie bottoms and bake for ca 20 minutes at 165°C.

Pecan frangipane

Soften the Brioche Butter and mix in the ingredients in stated order.

Pipe a small spiral on the raw pie bottoms and bake for ca 20 minutes at 165°C.

Raspberry crémeux

Mix all the ingredients except the Crème Butter and the gelatin.

Bring to a boil.

Blend.

Chill the mixture as as quickly as possible to 35/40°C.

Add the tempered Crème Butter and the melted rehydrated gelatine.

Blend again.

Portion in silicon spheres.

Freeze.

Keep 50 g aside for decoration.

Assembly

Place the frozen raspberry crémeux in the center of the baked tartelettes.

Whip the decoration cream to soft peaks and using a turntable, pipe a spiral over the crémeux.

Finishing touch

Decorate with a few drops of crémeux.

Recipe tags Nuts Fruit Cakes and tarts Dairy

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