Par Daniel ALVAREZ
FOR THIS RECIPE
- For 6 to 8 servings
- Ø 16 cm
1/ Puff pastry
- 250g available at your Relais Desserts pastry shop
Lower the dough to 1.5 mm and create a nice grid using a knife or a diamond roll.
Place the dough on a stainless steel half-sphere mould placed on a baking plate covered with a sheet of baking paper.
Bake the dome in a ventilated oven at 180ºC for 18 minutes.
* 90g of dough only are necessary to create the dome, but start with 250g, which is easier to handle.
2/ Sablé amande
- 250 g de beurre
- 4 g de sel
- 185 g de sucre en poudre
- 60 g de poudre d’amandes
- 100 g d’œuf
- 475 g de farine T45 (125 g + 350 g)
Faire un beurre pommade puis mélanger à la feuille tous les ingrédients excepté les 350 g de farine.
Attention à ne pas trop monter l’appareil. Dès que le mélange est homogène, ajouter progressivement les 350 g de farine restants.
Réserver au réfrigérateur pendant 12 heures.
Foncer le moule à tarte puis laisser reposer une demi-heure au réfrigérateur.
Piquer la pâte avant de la cuire au four à 160 °C jusqu’à avoir une couleur légèrement dorée.
3/ Almond shortbread
- 250g butter
- 4g salt
- 185g caster sugar
- 60g almond powder
- 100g egg
- 475g flour T45 (125g + 350g)
Soften the butter and mix all ingredients with a blade, except the 350g of flour.
Do not raise the mix too much. As soon as it is homogenous, gradually add the remaining 350g of flour.
Put away in the refrigerator for 12 hours.
Line the mould and leave to rest for half an hour in the refrigerator.
Prick the dough before baking it in the oven at 160°C until it reaches a light golden colour.
4/ Pastry cream (for the almond cream)
- 200g cream 35% fat
- 800g fresh milk
- 250g sugar
- 1 vanilla pod
- 175g egg yolk
- 80g corn starch
Bring the cream and the milk to a boil, with half of the sugar and the split and scraped vanilla pod.
Pour the mix on the egg yolks, which you will have mixed previously (without whitening) with the rest of the sugar and with the starch.
Bring the mix to a boil and put away to cool rapidly.
5/ Almond cream
- 300g almond powder
- 300g caster sugar
Mix the almond powder and the sugar.
Add the eggs one by one and then the grains of two vanilla pods and the softened butter. Raise the mix slightly with a blade before adding the corn starch.
Finish by incorporating the pastry cream at room temperature and the amaretto.
Put away in a cool place or use immediately.
6/ Half-candied apricots
Cut the apricots in half and leave to rest with the sugar in a dish for 24 hours at 5°C in the refrigerator after covering them with a film.
The next day, pour the apricots and their juice in a saucepan and bring to a light boil.
Cover with a film in contact and put away.
OUR SMALL STEPS
Temperatures are getting colder, which means the arrival of chestnuts in the windows of our pastry chefs! Many chefs propose their versions of Mont-Blanc, where the chestnut cream always rubs shoulders with whipped cream and meringue.
At the end of the year, the chocolate factory is invited on Netflix, with a new show featuring Amaury Guichon, his spectacular technical know-how and 8 professional candidates in competition. Season 1 of A l'Ecole du Chocolat will be available on November 26, 2021!
Advent calendars are now available from most of your artisans: in limited editions, it seems you have to order them to be sure to have them, this year even more than the others!