Gianduja Baklawa Tart
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Φτιάχνει: 2 tarts
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Experience the perfect blend of tradition and innovation with the richness of the gianduja and crispy layers of the baklawa.  
Experience the perfect blend of tradition and innovation with the richness of the gianduja and crispy layers of the baklawa.  
Διάρκεια ζωής:
3 days
Conservation:
+3 Celsius
Περιέχει: 9 Συστατικά

BAKLAWA DOUGH

READY DOUGH FROM THE MARKET

  1. Place a layer of Baklawa pastry sheets  in the bottom of a greased tart pan.
  2. Brush the doug h with clarified butter Repeat the process till you get 8 layers of baklawa .
  3. Press the Baklawa with another tart mold same size.Preheat  the oven to 170 C.
  4. Place the tart pan  on a baking tray and bake far 15 mins.
  5. Remove the mold and bake uncovered far an additional 10 to 15 mins, or until the baklawa shell is lightly golden. 

PUNCH ORANGE BLOSSOM

Συστατικά: PUNCH ORANGE BLOSSOM

  • 150 g
    sugar
  • 225 g
    water
  • 6 g
    Orange blossom water

Προετοιμασία: PUNCH ORANGE BLOSSOM

  1. In a saucepan boil together the water and sugar.
  2. Add the orange blossom 

ORANGE BLOSSOM CRÉMEUX

Συστατικά: ORANGE BLOSSOM CRÉMEUX

Προετοιμασία: ORANGE BLOSSOM CRÉMEUX

  1. In a saucepan, heat the cream  add the gelatin.
  2. Pour the cream  over the chocolate, emulsify with  a hand blender to obtain a smooth texture.
  3. Add the orange blossom  and the 355g cold cream.
  4. Keep covered in the fridge far next day. 

PASTRY CREAM (SUB RECIPE)

Συστατικά: PASTRY CREAM (SUB RECIPE)

  • 200 g
    milk
  • 40 g
    Egg yolk
  • 40 g
    sugar
  • 1/2 piece(s)
    Stick Vanilla
  • 16 g
    Corn flour
  • 16 g
    Butter

Προετοιμασία: PASTRY CREAM (SUB RECIPE)

  1. Pastry cream method.

ENGLISH CREAM (SUB RECIPE)

Συστατικά: ENGLISH CREAM (SUB RECIPE)

  • 250 g
    Cream
  • 250 g
    milk
  • 100 g
    Egg yolk
  • 50 g
    Sugar

Προετοιμασία: ENGLISH CREAM (SUB RECIPE)

  1. Bring the cream with the milk  to a boil and pour over the egg  yolks previously mixed with the sugar.
  2. Cook at 84/82 º C, pass through a fine sieve and use immediately. 

CITRUS GEL

Συστατικά: CITRUS GEL

  • 150 g
    Fresh orange juice
  • 50 g
    fresh lemon juice
  • 3 g
    Lemon zest
  • 30 g
    sugar
  • 2 g
    agar agar

Προετοιμασία: CITRUS GEL

  1. In a small saucepan bring all of  the ingredients to a boil.
  2. Allow to cool a nd refrigerate far at least 4 h. 
  3. Blend until smooth befare using. 

HAZELNUT FRANGIPANE

Συστατικά: HAZELNUT FRANGIPANE

  • 125 g
    Butter softened
  • 125 g
    sugar
  • 100 g
    CP
  • 25 g
    Grounded Hazelnut
  • 100 g
    Egg
  • 25 g
    Orange blossom water
  • 115 g
    pastry cream

Προετοιμασία: HAZELNUT FRANGIPANE

  1. Mix all the ingredients in sequence  use the paddle accessory.
  2. Fill the  pre-baked tart shell with the frangipane filling.
  3. Bake at 760 C  for 20 mins, or until the frangipane  is golden brown in color 

GIANDUJA CRÉMEUX

Συστατικά: GIANDUJA CRÉMEUX

Προετοιμασία: GIANDUJA CRÉMEUX

  1. When the English cream is hot, emulsify with a Hand blender the cream and the chocolate gianduja  to obtain a smooth texture.
  2. Mix the mixture, taking care not to incorporate air and to work at a temperature between 35 º e a nd 45 º C.
  3. Reserve it for next day.
  4. Put the crémeux in a piping bag fitted with a nozzle. 

MONTAGE

  1. In the baked Baklawa tart shells, pipe the gianduja Chocolate crémeux and the whipped orange blossom ganache into dot shape.
  2. Add on top citrus gel and sprinkle sorne roasted hazelnuts.

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