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15 x 7cm diameter x 2 cm high tartlets

Vanilla meringue - Buddha Hand
Heat the whites with the extra fine sugar, icing sugar and salt at 50ºC in a bain-marie. Prepare on the 3rd speed in a mixer equipped with a whisk. 
When the mix rises, add in the powdered vanilla and peel. Halt the mixture while still soft and flexible. 
Cook a few balls...

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15 x 7cm diameter x 2 cm high tartlets

Vanilla meringue - Buddha Hand
Heat the whites with the extra fine sugar, icing sugar and salt at 50ºC in a bain-marie. Prepare on the 3rd speed in a mixer equipped with a whisk. 
When the mix rises, add in the powdered vanilla and peel. Halt the mixture while still soft and flexible. 
Cook a few balls in a Flexipan mould (2 cm diameter dome-shapes). Bake at 90ºC in a convection oven for about 2 hrs.

Almond cream with citrus 
Cream the butter and peels, add in icing sugar and powdered almond; mix and add the eggs progressively, then the flour.
 
Chestnuts in vanilla syrup
Immerse the chestnuts in the boiling syrup and cook for 15 mins.
Leave to cool down on a covered tray. Drain before putting everything together.
 
Short pastry 
6 cm diameter x 1.5 cm high Silform
Soften the butter on a blender blade; add in the icing sugar, powdered almond, fine salt and vanilla. 
Add in the flour, sieve, then finish with the eggs. Leave the dough to stand in the fridge.
Cut off 2.5 mm thick pieces of short pastry and fill with almond cream with citrus fruits and vanilla syrup-infused crushed cleaned chestnuts.
Bake for about 18 minutes at 150ºC. 
Once out of the oven, lightly cap the bases with chestnut-vanilla syrup and put the hot plate on a silicone baking mat. 
 
Chestnut & white chocolate chantilly cream 
Prepare a ganache and set aside in the cold for the coating.
 
Blackcurrant & strawberry confit 
Heat the fruit pulp and glucose at 50ºC; pour in the pectin mixed with the sugar. Stir; then add in stock, strain over a cling film-covered tray.
Set aside in the cold. Spread out before putting everything together.
 
Assembly & finishing touches 
Fill in the meringue cups with blackcurrant/raspberry confit. Place them in the centre of the tartlets.
Mount the chantilly cream on the chestnuts with white chocolate and arrange around the meringues on a rotating plate.
Freeze; then pass through violet and white velvet. 

Decorate with a touch of confit.     

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Ingredients 4 persons
  • VANILLA MERINGUE - BUDDHA HAND
  • 150 g egg whites
  • 150 g extra fine sugar
  • 120 g icing sugar
  • 2 g powdered vanilla
  • 2 g Buddha Hand peel
  • 1 g fleur de sel
  • ALMOND CREAM WITH CITRUS
  • 200 g butter
  • 4 g lemon peel
  • 4 g orange peel
  • 200 g icing sugar
  • 200 g powdered almonds
  • 200 g eggs
  • 10 g flour (normal flour)
  • CHESTNUTS IN VANILLA SYRUP
  • 500 g Ponthier vacuum-cooked chestnuts
  • 100 g sugar
  • 100 g invert sugar
  • 300 g water
  • 2 vanilla pods
  • SHORT PASTRY
  • 520 g flour (normal flour)
  • 300 g butter
  • 2 g powdered vanilla
  • 2 g fine salt
  • 200 g icing sugar
  • 80 g powdered almonds
  • 100 g eggs
  • CHESTNUT & WHITE CHOCOLATE CHANTILLY CREAM
  • 300 g dairy cream (38%)
  • 250 g Ponthier chestnut puree
  • 2 vanilla pods
  • 260 g Weiss Nevea 29 % white chocolate
  • 70 g 1/6 prepared jelly
  • 600 g dairy cream (38%)
  • BLACKCURRANT & STRAWBERRY CONFIT
  • 250 g Ponthier blackcurrant purée
  • 250 g Ponthier raspberry puree
  • 60 g glucose
  • 8 g NH pectin
  • 4 g young pectin
  • 80 g brown sugar.
Recipes. The Cook & Chef Institute