Orange namelaka tartlet

Mix all the ingredients in a planetary mixer using the paddle attachment.

Make sure to use soft Cake Butter (18–20°C).

Leave to rest for at least 4 hours in the refrigerator.

Roll the pastry out to 3 mm and line the micro‑perforated moulds.

Bake at 155°C with the valve open.

Bloom the gelatin.

Bring the milk to the boil with the orange zests and vanilla beans.

Add the gelatin and pour it over the previously melted chocolate using an immersion blender.

Pour a little at a time to facilitate the emulsion.

Wait until the mixture reaches 35°C before adding the Cream Cheese.

Refine the texture with the mixer, avoiding air bubbles.

Remove from the moulds the next day if possible.

Coat with the white chablonage spray.

Melt the white chocolate and mix it with the feuilletine.

Using a spoon, fill the base of the tartlets.

Bring both ingredients to the boil.

Reduce by a third until a thick, slightly candied sauce is obtained.

Combine the milk, Stand & Overrun and orange zests, and bring to 60°C.

Separately, combine the egg yolks with the starches and sugar.

Add the Stand & Overrun and hot milk mixture.

Bring to a boil.

Store in the refrigerator with cling film touching the surface.