Autumn Zéphyr™ Tart

Recipe

Created by
  • Martin Diez - Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
  • Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Sweet Dough

Ingredients Preparation
  • 250g
    butter
  • 170g
    confectioner's sugar
  • 2g
    salt
  • 2g
    liquid vanilla
  • 100g
    whole egg(s)
  • 50g
    almond powder

Mix

  • 420g
    flour
  • 3g
    baking powder

Add

Sheet out the dough (3 mm thick).
Line in tart moulds.

Texas Origin Pecan cream

Ingredients Preparation
  • 70g
    sugar
  • 100g
    whole egg(s)
  • 60g
    butter
  • 100g
    almond powder
  • 100g
    pecan praliné

Mix

  • 60g
    UHT liquid whipping cream

Then add

Bake at 180°C (356°F) in the case of the sweet dough.

Mousse Zéphyr™

Ingredients Preparation
  • 1/2pod(s)
    vanilla
  • 235g
    UHT liquid whipping cream

Infuse for 24 hours

  • 335g
    Zéphyr™
  • 40g
    Mycryo™ Cocoa Butter

Cook at 80°C (176°F) and pour over

  • 400g
    whipped cream

At 25°C (77°F) add

Apple compotée

Prepare an apple compotée.
Place this apple compotée in the sweet dough shell.

Assembly

In the sweet dough, place the fruits based on the season.
Pipe the Zéphyr™ mousse and decorate with seasonal fruits.

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