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Professional
Tartelette briochée
Made with Opalys 33%
An original recipe Matthieu Atzenhoffer, M.O.F-winning baker & Rémi Poisson, Pastry Chef Instructor at L’École Valrhona
6 stepsRecette calculée pour 36 tartelettes briochées
Moules utilisés : cercles perforés 7,5 cm De Buyer
Recipe Step by Step
Step01
BRIOCHE DOUGH
310g Wholemeal flour
310g All-purpose flour
250g Eggs
145g Whole milk
90g Sugar
10g Salt
22g Live yeast
217g European-style butter
1354g Total
Place all the ingredients except the butter in the bowl of a mixer.
Knead for 5 minutes at the lowest speed setting.
Turn the speed up one setting and knead for a further 7 minutes, then incorporate the butter on the lower speed until the dough is smooth.
The temperature of the dough should be approx. 75°F (25°C). Leave to rise at room temperature for 30 minutes. Then leave it to rise it in the refrigerator for at least 12 hours at 35°F (3°C)
Knead for 5 minutes at the lowest speed setting.
Turn the speed up one setting and knead for a further 7 minutes, then incorporate the butter on the lower speed until the dough is smooth.
The temperature of the dough should be approx. 75°F (25°C). Leave to rise at room temperature for 30 minutes. Then leave it to rise it in the refrigerator for at least 12 hours at 35°F (3°C)
Step02
PLANT-BASED CORN SHORTCRUST PASTRY
90g Cocoa butter
435g Raw Almond Pure Paste
490g All-purpose flour
145g Cornstarch
245g Confectioner’s sugar
15g Baking powder
7g Fine salt
175g Mineral water
1602g Total
Mix the melted cocoa butter with the pure almond paste.
Rub into the sifted dry ingredients.
Finish your mixture by adding the warm water.
Hand-mix until a homogeneous dough forms.
Rub into the sifted dry ingredients.
Finish your mixture by adding the warm water.
Hand-mix until a homogeneous dough forms.
Step03
PLAIN BISCUIT CRISP
250g French-style pastry flour
215g Sugar
180g European-style butter
4g Salt
50g Egg whites
700g Total
Use the paddle attachment in a stand mixer to mix all the dry ingredients with the butter until a crumb texture forms.
Add the egg whites and mix until a homogeneous dough forms
Add the egg whites and mix until a homogeneous dough forms
Step04
CITRIC ACID SOLUTION
2 g Mineral Water
2 g Citric Acid
4 g Total
Warm the water and incorporate the citric acid. Mix and leave to dissolve.
Step05
SMOOTH BLUEBERRY FRUIT PASTE
5g Yellow pectin
25g Sugar
255g 100% wild blueberry purée
215g Sugar
20g Glucose DE 35/40
4g Citric acid solution
524g Total
Mix the pectin and the smaller portion of sugar. Heat the blueberry purée to 105°F (40°C)
then stir in the pectin and sugar mix. Boil, then gradually add the rest of the sugar.
Boil again then add the glucose. Cook at 75°Bx or 230°F (105°C).
Once cooked, add the citric acid liquid mix and pour out immediately. Leave to cool then break up in a food processor until you obtain the texture you need.
Set aside at 60-65°F (16-18°C).
then stir in the pectin and sugar mix. Boil, then gradually add the rest of the sugar.
Boil again then add the glucose. Cook at 75°Bx or 230°F (105°C).
Once cooked, add the citric acid liquid mix and pour out immediately. Leave to cool then break up in a food processor until you obtain the texture you need.
Set aside at 60-65°F (16-18°C).
Step06
OPALYS & VANILLA SOFT GANACHE
170g Heavy cream 36%
10g Tahitian vanilla bean
100g Glucose DE 60
35g Invert sugar
355g OPALYS 33%
55g European-style butter
556g Total
In a saucepan, infuse the hot cream and vanilla beans for 20 minutes.
Strain and weigh out the cream, correcting its weight if necessary.
Heat the cream with the glucose and invert sugar at 140°F (60°C).
Slowly combine the mixture with the partly melted chocolate.
Use a spatula to stir the center of the mixture in a circular motion to obtain a shiny, elastic texture.
Maintain this texture throughout the mixing process.
Add the butter once the mixture has reached 95-105°F (35-40°C) and blend using an immersion blender.
Leave to set at 60-65°F (16-18°C)
Strain and weigh out the cream, correcting its weight if necessary.
Heat the cream with the glucose and invert sugar at 140°F (60°C).
Slowly combine the mixture with the partly melted chocolate.
Use a spatula to stir the center of the mixture in a circular motion to obtain a shiny, elastic texture.
Maintain this texture throughout the mixing process.
Add the butter once the mixture has reached 95-105°F (35-40°C) and blend using an immersion blender.
Leave to set at 60-65°F (16-18°C)
Assembly and finishing
Réaliser la pâte à brioche et laisser reposer au réfrigérateur 12 heures.
Réaliser la pâte sablée végétale au maïs, l’étaler à 2, mm entre deux feuilles et laisser également reposer au réfrigérateur.
Ensuite réaliser le craquelin, l’étaler à 2 mm entre deux feuilles. À l’aide d’un emporte-pièce rond de 8 cm de diamètre, détailler les plaques de craquelin et les bloquer au congélateur.
Réaliser la pâte de fruits mixée myrtille et réserver à 16/18 °C.
Terminer par réaliser la ganache souple Opalys-vanille et laisser cristalliser à température ambiante.
Couper des bandes de pâte sablée de 2 × 23,5 cm.
Foncer les bords et le fond des cercles à tartelettes préalablement beurrés.
Précuire sur plaques et feuilles perforées 13 minutes à 160 °C. Laisser refroidir et décercler.
À l’aide d’un pinceau, appliquer une fine couche de jaune d’oeuf sur les tartelettes et remettre au four 6 minutes à 160 °C.
Ceci pour obtenir une belle coloration et protéger les fonds de tartelettes de l’humidité.
Laisser refroidir.
À l’aide d’une poche, dresser environ 10/12 g de pâte de fruits mixée myrtille dans chaque tartelette.
Détailler la pâte à brioche en morceaux de 35 g et les bouler.
Poser une boule de brioche dans chaque tartelette garnie.
Laisser pousser en chambre de fermentation pendant environ 1 heure 30 minutes à 28 °C.
Poser un disque de craquelin par tartelette juste avant de mettre au four.
Cuire 8/10 minutes à 150 °C.
Laisser refroidir.
Finition
À l’aide d’une petite douille cannelée, réaliser une petite entaille au centre de chaque tartelette.
Garnir l’intérieur de chaque tartelette avec environ 15/20 g de ganache souple Opalys-vanille avec une poche munie d’une douille unie de 5 mm.
Terminer par dresser une petite boule sur l’ouverture et décorer avec une myrtille fraîche.