Chestnut tartelette

Milk chocolate pastry cream
Milk 400g
Cream 35% fat 100g
Honey 40g
Sugar 30g
Salt 1g
Egg yolks 90g
Corn starch 35g
Milk chocolate 49% 100g

Almond shortcrust
Flour T45 400g
Almond powder 55g
Icing sugar 180g
Salt 4g
Butter 275g
Egg yolks 75g

Blackcurrant frangipane cream
Icing sugar 90g
Almond powder 190g
Corn starch 50g
Salt 3g
Baking powder 5g
Soft butter 120g
Milk chocolate pastry cream 300g
Whole eggs 40g
Frozen blackcurrant 200g

Blackcurrant jam
Blackcurrant puree 250g
Blackcurrant fruits frozen 250g
Sugar 180g
Pectin NH 3g

Chestnut vanilla cream
Chesnut vanilla puree 500g
Lemon puree 50g
Water 50g
Powder glucose DE40 50g
Pectin 325NH95 12g
Cocoa butter 40g

Chestnut Namelaka
Cream 35% fat 500g
Gelatin 4g
Water 24g
White chocolate 35% 350g
Chestnut vanilla puree 350g
Lemon puree 50g

Milk chocolate pastry cream

Heat up at 85ºC milk and cream with honey. Beside mix well egg yolks, sugar and corn starch together with a whisk. Pour the hot liquids onto the yolks mixture and cook stirring constantly until boiling point. Remove from heat and add the chopped chocolate mixing until getting a homogeneous texture. Reserve and cool down rapidly.

Almond shortcrust

In the mixer, fitted with the paddle attachment, mix all solids together. Add the butter andmix until crumble texture, add the eggs gradually. Once the dough homogeneous, removefrom the mixer, flatten the dough and set aside in a cool place for 2 hours.Roll down at 3mm and shape the tart molds. Bake at 155ºC for 15 minutes.

Blackcurrant frangipane cream

Mix together the solid ingredients. Place the soft butter and the chocolate pastry cream into the mixing bowl. Add the solid ingredients and mix using the padle attachment. Add gradually the eggs and keep mixing until good homogeneous texture. Let to rest 8 hours in the fridge. Fill the tart shell with the frangipan and the frozen blackcurrant pieces previously mixed inside. Bake at 150ºC until cooked.

Blackcurrant jam

In a saucepan, mix together the blackcurrant puree with the frozen ones, half of the sugar and bring to 50ºC. Add the pectin previously mix with the other half sugar. Bring to a boil and cook at 103ºC. cool down and reserve in the fridge.

Chestnut Vanilla cream

Mix the powder glucose with the pectin. Heat up at 50ºC the lemon puree with water and 150g of chestnut puree. Pour gradually the mix sugar/pectin into the warm liquid stirring well and bring to a boil for 2 minutes. Pour the hot mixture into the melted cocoa butter and create a good emulsion using the hand blender. Add remaining chestnut puree and let crystallize in the refrigerator. Pass through the hand blender to smooth perfectly the texture.

Chestnut Namelaka

Melt the chocolate until 40/45ºC. Bring to a boil the cream. Add the hydrated and melted gelatin mixing well and pour gradually the hot mixture into the melted chocolate to obtain a perfect emulsion using the hand blender. Add the cold puree and let crystallize minimum 8 hours in the refrigerator.