Amazonia Tartlet

Pastry recipe
Jean-Thomas Schneider

Jean-Thomas Schneider

Meilleur Ouvrier de France 2019 / Ice-cream World Champion 2018 / Pastry World Champion 2017 /
Jean-Thomas has been dedicated to confectionery, an all-consuming passion, for 20 years and worked in many great starred restaurants: l’Arnsbourg, l’Espérance, le Relais Bernard Loiseau, l’Hôtel Georg...
  1. Spicy Breton Sablé breton

    Ingredients

    • Egg yolk - 120g
    • Sugar - 260g
    • Salt - 6g
    • Softened butter - 300g
    • Flour T45 - 400g
    • Chemical yeast - 30g
    • 4 epices (ginger, cinnamon, clove and nutmeg) - 8g

    Whip the egg yolks with the sugar and salt.

    Stir in the softened butter.

    Incorporate the flour and baking powder, filtered,

    Stir in the spices.

    Spread between two sheets of baking paper.

    Cook at 150°C for 20 minutes.

    Cut into small pieces.

     

     

  2. Pistachio Créme brulée

    Ingredients

    • Cream 35% fat - 202g
    • Milk 3.6% fat - 55g
    • Sugar - 44g
    • Carrageenans iota - 1,65g
    • Egg yolk - 55g
    • Pistachio paste - 55g

    Mix the cream and milk.

    Mix sugar and carrageenan.

    Mix the two preparations and bring to the boil.

    Stir in the egg yolks then the pistachio paste.

    Blend.

    Pour 400 g in a 26 x 26 cm frame.

  3. Banana Crémeux

    Ingredients

    • Cream 35% fat - 100g
    • Sugar - 20g
    • Pectin 325 NH 95 - 8g
    • Glucose powder DE 40 - 50g
    • Butter 82% fat - 50g

    Mix the sugar with the pectin and glucose.

    Mix the cream and the fruit purée.

    Mix the two preparations and boil.

    Stir in the butter.

    Blend.

    Pour 400 g in a 26 x 26 cm frame.

  4. Spicy Mango Mousse

    Ingredients

    • Frozen fruit purée, sugar added : Spicy Mango - 220g
    • Frozen fruit purée 100% : Lemon - 3,3g
    • Brown sugar - 33g
    • Mass gelatin - 52,8g
    • Cream 35% fat - 220g

    Mix the fruit purées with the sugar. 

    Add the gelatine mass.

    Cool to 28°C - 30°C.

    Whip the cream and add it to the preparation.

    Pour 500 g in a 26 x 26 cm frame.

     

    In this step

  5. Neutral Glaze

    Ingredients

    • Neutral glaze - 1000g
    • Water - 100g

    Mix the ingredients and melt.

    Use at 35°C - 45°C

  6. Finishing

    Ingredients

    • dark chocolate couverture - 500g
    • Cocoa powder - 500g
    • Bear grass - 10g

    Assembly and finishing

    Finishing

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