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Taïci Dessert
lngredients: TAÏNORI 64% COCOA BUTTER HAZELNUT PRALINE 60% ABSOLU CRISTAL
Procedures: 6
TAÏNORI CREAMY GANACHE
- 195g Whole Milk
- 130g Cream 35%
- 50g Glucose DE60
- 1g Pectin X58
- 10g Glucose Powder DE33
- 260g TAÏNORI 64%
- Heat the milk, cream and glucose DE60 to 45°C. Gradually add the pectin and glucose powder mixture and bring it to a boil for a few seconds to activate the pectin. Using a spatula, gradually combine the pectin mixture with the partially melted chocolate to form an emulsion. Blend thoroughly until the emulsion is perfect. Pour out at 40-45°C.
LIQUID STARCH FOR INTENSE HAZELNUT PRALINÉ WHIPPED GANACHE
- 227g Whole Milk
- 8g Potato Starch
- Mix together a small portion of the cold milk with the potato starch and set aside. Heat the rest of the milk to 85-90°C. Combine some of the hot milk with the milk and starch mixture. Put everything back in the cooking appliance and bring to a boil.
INTENSE HAZELNUT PRALINÉ WHIPPED GANACHE
- 260g Whole Milk
- 4g Gelatin Powder, 200 Bloom
- 20g Mineral Water
- 75g COCOA BUTTER
- 225g HAZELNUT PRALINE 60%
- 170g Cream 35%
- Weigh out the amount of hot liquid starch required for the recipe and add the rehydrated gelatin. Using a spatula, gradually emulsify it with the praliné and melted cocoa butter. Mix straight away thoroughly using an immersion blender to make a perfect emulsion. Add the cold heavy cream. Mix again. Leave to set in the refrigerator, preferably for 12 hours. Whisk until the texture is firm enough to use in a piping bag or with a spatula.
LEMON GEL
- 390g ABSOLU CRISTAL
- 155g Lemon Juice
- 10g Lemon Zest
- Combine all ingredients and blend them together. Store in the refrigerator.
SWEET & SALTY CANDIED HAZELNUTS
- 125g Roasted Piedmont PGI Hazelnuts
- 65g Sugar
- 25g Mineral Water
- 4g Fleur de Sel
- Roast the hazelnuts at 150°C for a few minutes. Cook the sugar and water at 115°C. Combine the hazelnuts and fleur de sel with the cooked sugar. Break the mixture up into pieces and leave to chill on a tray.
ABSOLU CRISTAL NEUTRAL SPRAY MIX
- 225g ABSOLU CRISTAL
- 25g Water
- Bring the Absolu Cristal neutral glaze to a boil in water. Immediately apply to your desserts at approx. 80°C using a spray gun.
Assembly and finishing
Make the Taïnori creamy ganache and pour 6g into the base of the tartlets. Use a piping bag to add 3g of lemon gel. Beat the intense whipped ganache with hazelnut praliné using an electric whisk, then use a piping bag with a 13mm plain round nozzle to pipe a drop of ganache (approx. 7g) onto the lemon gel. Use a teaspoon dipped in hot water to make a hollow in the whipped ganache. Use a piping bag to pipe 2g of lemon gel into the hollow in the whipped ganache and freeze. Heat the neutral glaze and spray it onto the top of the tartlets. Crush the candied hazelnuts, then place three pieces on the whipped ganache. Finish off by putting in place a small gold leaf from “Book of Gold Squares 15mm”.
