Pastry recipe

Recipe for 35 tartlets – 6.5cm diameter

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Gael Etrillard

Gael Etrillard

Pastry Chef
Area Pastry Chef at les vergers Boiron. From 2009 to 2013, was executive pastry chef at Raffles Hotel Singapore and have been working in Asia for more than 13 years. Gael is also involved in training ...
  1. Sweet Dough


    • Butter - 192g
    • Icing sugar - 178g
    • Hazelnut - 56g
    • Sea salt - 1g
    • Egg - 106g
    • Egg yolk - 25g
    • Corn flour - 102g

    Sieve corn flour and flour. Set aside.

    With the flat beater, cream the butter with icing sugar and salt.

    Add ground hazelnut.

    Add eggs and egg yolks, followed by both flour.

    Cling wrap and place in the fridge for 6h (or overnight).

    Roll at 3mm between two silpat and freeze.

    Cut and put the dough in the tartlet mould (6.5cm diameter).                                            

    Bake at 170°C for 12mn.

  2. Yuzu and Lemon Cream


    • Frozen fruit purée 100% : Lemon - 140g
    • Frozen fruit purée 100% : Yuzu - 60g
    • Sugar - 270g
    • Egg - 250g
    • Egg yolk - 35g
    • Mass gelatin - 16g
    • Butter - 350g

    Stir sugar, eggs and egg yolks vigorously.

    Add lemon puree and cook like a pastry cream.

    Remove from the stove and add gelatin.

    Cool down to 48°C and add butter.

    Stir until the butter is melted and blend with hand blender.

    Keep in the fridge overnight.

    In this step

    Frozen fruit purées
  3. Assembly

    Brush a bit of melted cocoa butter in the tartlets.

    Smooth the lemon cream with a whisk and pipe over the tartlets.

    Spread the mixture with a pallet knife and keep in the fridge for 20mn.

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