CUSHION 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. Sablée dough

    Ingredients

    • Butter 82% fat - 215g
    • Icing sugar - 135g
    • Fine salt - 2g
    • Almond powder - 45g
    • Egg - 70g
    • Strong flour, type 45 - 360g

    Mix the butter, sugar, salt and almond powder.
    Add the egg.
    Add the flour.
    Spread.
    Bake at 150°C for 30 minutes.

  2. Chopped pistachio

    Ingredients

    • Pistachios - 300g

    Chop whole pistachios.

  3. Coconut-pistachio almond cream

    Ingredients

    • Butter 82% fat - 50g
    • Sugar - 50g
    • Almond powder - 50g
    • Egg - 40g
    • Dessicated coconut - 5g

    Soften the butter.
    Mix the butter with the sugar.
    Add the almond powder.
    Add the egg.
    Add the grated coconut with 10g of chopped pistachio.

  4. Choux paste sponge

    Ingredients

    • Milk 3.6% fat - 140g
    • Butter 82% fat - 100g
    • Strong flour, type 45 - 140g
    • Egg yolk - 170g
    • Egg - 100g
    • Egg white - 250g
    • Sugar - 120g

    Boil the milk and butter.
    Remove from heat and add in the flour.
    Add the egg yolk.
    Blend.
    Whip the egg white with sugar.
    Combine both mixtures.
    Spread onto a 60x40 baking sheet.
    Bake at 170°C for 10 minutes.
    Remove from the oven and cover with cling film until cold.

  5. Raspberry crémeux

    Ingredients

    • Frozen fruit purée, sugar added : Raspberry - 200g
    • Egg - 25g
    • Sugar - 50g
    • Thickener - 10g
    • Butter 82% fat - 50g

    Boil the raspberry purée with the egg, sugar and thickener.
    Add the butter.
    Blend.
    Pipe 20g into a 4-cm half sphere mould.
    Set the remaining crémeux aside for the mousse.

    In this step

  6. Coconut mousse

    Ingredients

    • Frozen fruit purée, sugar added : Coconut - 150g
    • Frozen fruit purée 100% : Lime - 10g
    • Gelatin mass - 35g
    • UHT cream 35% fat - 130g

    Whip the cream.
    Combine the purées.
    Melt the gelatin mass and add it to the purées.
    Fold in the cream.
    Pipe 25g into each mould.

    In this step

  7. Pistachio jelly

    Ingredients

    • Milk 3.6% fat - 150g
    • Pistachio paste - 25g
    • Vanilla pods - 0,5g
    • Sugar - 10g
    • Glucose powder DE 40 - 20g
    • Vegetal gelifiant - 3,50g

    Mix the milk, pistachio paste and vanilla together.
    Mix the sugar with the glucose and setting agent.
    Combine both mixtures.
    Bring to the boil.
    Pour 10g into 3-cm half sphere moulds.

  8. Raspberry mousse

    Ingredients

    • Raspberry cremeux - 150g
    • UHT cream 35% fat - 75g

    Smooth the raspberry crémeux.
    Whip and fold in the cream.
    Pipe 25g into each mould.

  9. Neutral glaze

    Ingredients

    • topping neutral - 500g
    • Water - 50g

    Melt the neutral glaze in water.
    Use at 35/45°C.

  10. Red spraying mixture

    Ingredients

    • White chocolate (cover) - 210g
    • Cocoa butter - 75g
    • Oil - 15g
    • Red color (fat soluble) - 10g

    Melt the chocolate, cocoa butter and oil at 40/45°C.
    Add the red fat-soluble colouring powder.
    Strain.

  11. Finishing

    Ingredients

    • glittering gold - 5g
    • Almond paste 50% - 500g
    • Bear grass - 10g

    Assembly and finishing

    Finishing

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