TARTE MIT PEKANNUSS-PRALINÉ & VANILLE
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SÜSSER PEKANNUSS-TEIG
- Butter 280 g
- Zucker 190 g
- Gemahlene Pekannüsse 100 g
- Fleur de Sel 2 g
- Mehl 460 g
- Eier 100 g
Butter und Mehl im Rührgerät mit dem Flachrührer zu einer leicht krümeligen, gleichmäßigen Masse verarbeiten.
Die Eier-Zucker-Mischung bei höchster Geschwindigkeit zum Teig hinzufügen.
Anschließend die gemahlenen Pekannüsse und Fleur de Sel hinzufügen. Alles verrühren, mit Frischhaltefolie abdecken und in den Kühlschrank stellen.
Den Teig auf eine Dicke von ca. 2 mm ausrollen.
Ovale Tartelettes-Formen damit auslegen und bei 170°C 22 Min. blind backen. -
VANILLECREME
- Heavy cream (1) 150 g
- Heavy cream (2) 40 g
- Starch 14 g
- Valrhona Opalys Chocolate 110 g
- Butter 100 g
- NOROHY Vanilla pod 1 Stück
The day before, scrape the vanilla pod and leave it to infuse in the first portion of cold cream.
Cover its surface with plastic wrap and leave it in the refrigerator.
The next day, leave the pod in the infusion and bring it
to a boil. Use the second portion of cream to dilute the starch, then cook this mixture as you would a pastry cream. Once it has started simmering, combine it with the OPALYS chocolate and gently whisk the two together.
Leave to cool to 104°F (40°C) then add the creamed butter. Mix and store in the refrigerator. -
VANILLA-FLAVORED SOFT CARAMEL
- Sugar 100 g
- Heavy cream 36% 50 g
- Butter 60 g
- Glucose 20 g
- Water 30 g
- Fleur de sel 8 g
- NOROHY Vanilla pod 1 Stück
The day before, infuse the scraped vanilla in the hot cream.
Cover its surface with plastic wrap and leave it in the refrigerator. Use some water, sugar and glucose to make a light-colored caramel in a saucepan.
Deglaze the caramel with the heated infusion you made the day before. Watch out for splashes!
Leave its temperature to fall to approx. 105°F (40°C), then add in the butter and fleur de sel.
Let it cool to room temperature and use it the next day.
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PECAN PRALINÉ
- Sugar 200 g
- Pecans 200 g
Toast the pecan nuts right through to their center at 340°F (170°C) for approx. 12 minutes.
Make a dark-colored dry caramel, then add in the pecan nuts. Mix with a spatula.
Pour the mixture into a black tray lined with baking paper.
Once it has cooled, mix the pecan nuts in a blender until a praliné paste forms. -
FRENCH MERINGUE
- Sugar (1) 175 g
- Egg whites 110 g
- Sugar (2) 50 g
- Cornstarch 15 g
- Valrhona Dulcey Chocolate 300 g
Beat the egg whites to form stiff peaks, then beat in the first portion of sugar in 3 stages to stiffen them further. Use a small whisk to mix together the remaining sugar and potato starch.
Sift this mixture onto the egg whites and gently fold the two together using a spatula.
Use a Saint-Honoré (PM) nozzle to pipe the mixture into flame shapes. Bake in a fan oven at 230°F (110°C) for
2 hours. Leave to cool in a cool, dry place.
Once the cooked flames have fully cooled, coat a few of them with melted DULCEY chocolate.
Use a toothpick to help you dip the flames and leave the chocolate to set on a small piece of baking paper. -
FINISHING AND PLATING
Use a brush to coat the tartlet cases with melted DULCEY chocolate.
Fill the base of each case with approx. 30g of pecan nut praliné. You can also add in a few toasted pecan nut pieces.
Fill the cases to their top with a vanilla crémeux base. Use a piping bag to insert the soft caramel into the
vanilla crémeux.
Whip together a small amount of cream (without any added sugar) and a bit of vanilla and use it to give the bases a smooth dome shape.
Attractively arrange the small meringue “flames”, DULCEY meringue and a few pieces of toasted pecan.
Store the desserts in the refrigerator and leave them to warm to room temperature for 10-15 minutes before serving.
Das Rezept speichern
Wenn Sie Ihre Norohy-Vanille mit diesem Rezept besonders zur Geltung bringen möchten, können Sie das Rezept gern herunterladen!
Das Rezept als PDF herunterladen
über den Koch Nicolas Haelewyn
Nicolas Haelewyns Werdegang ist geprägt von seiner großen Leidenschaft fürs Reisen und für Süßes. Seine normannischen Wurzeln bringt er mit seinem unnachahmlichen Karamell zum Ausdruck, das er immer wieder neu erfindet. Im Jahr 2020 finden Sie Nicolas Haelewyn in einer ungewöhnlichen Patisserie: willkommen im Atelier Gato. Für Nicolas gibt es, wenn es um Vanille geht, nur ein Anbaugebiet: Madagaskar. Für ihn zeichnet sich Vanille aus Madagaskar deutlich durch ihren Geschmack und ihre aromatische Kraft aus.
