Garantierte Herkunft Nordamerika. Dank einer gesicherten Rohwarenversorgung in Nordamerika und unserer Expertise im Fruchteinkauf wählen wir Heidelbeeren mit besonders hochwertigem Aromaprofil aus. Dieses gesüßte, 100% natürliche Fruchtpüree ohne zugesetzte Aromen wird aus einer Mischung kanadischer Sorten hergestellt und überzeugt durch seine leicht dickflüssige Textur sowie sein ausgewogenes Verhältnis von Säure und Adstringenz. Es bringt den authentischen Charakter der Heidelbeere zur Geltung und verleiht Desserts, Speiseeis, Getränken und Patisserie-Kreationen eine intensive Fruchtigkeit und frische Aromatik.
Mix the cold butter, icing sugar, vanilla and almond powder until there are no more pieces of butter. Then add the cold eggs, scrape. Add the flour, mix at first speed, as little as possible. Bake at 160°C in a fan-assisted oven for about 6 minutes.
2. Almond dacquoise
Whisk the first white eggs with the sugar. In a mixing bowl, put the rest of the ingredients and mix until a dough is obtained. Stir in the whites into the dough and mix without letting it fall. Poach into the pre-baked tart shells. Place a few blueberries on the poached
dacquoise and bake for about 10’ at 180°C.
3. Swiss meringue
In a bain-marie, mix the whites and the sugar up to 50°C. Whisk the mixture. Let cool. Pipe sticks to place inside the tartlet. Also pipe drops for decoration.
4. Chestnut cream
Mix all the ingredients together until the mixture is smooth Pipe with the desired nozzle.
5. Blueberry confit
Mix together the powders, then add them to the blueberry purée before 40°C is reached. Bring to the boil. Blend and place in a gastro. Let cool overnight in a cold room. Blend again to obtain a gel. Place in a vacuum bag.
6. Chantilly
Whip together the ingredients at low speed, then firm, though not too firm, towards the end. Garnish the tartlet, before drizzling with chestnut cream.
7. Decoration
Decorate with semi-candied blueberries.
A creation by
Gaëtan Fiard
Pastry chef of the Intercontinental in Bordeaux and champion of the International Confectionary Art Competition (Mondial des Arts Sucrés)
