Tarte Alunga

Recipe

Created by

Dimitri Fayard - Lead Chef Chocolate Academy™ North America

Hazelnut Sablee

Ingredients	Preparation
127g butter 115g pastry flour 127g Turbinado sugar 64g almond flour 64g hazelnut flour 2g fleur de sel	Mix all the dry ingredients together Add the butter and paddle til the dough becomes uniform Roll out to #3 and chill cut to size and bake at 340F for 16 min

Flourless Chocolate Sponge

Ingredients	Preparation
300g egg whites 360g Sugar 220g egg yolks 113g DCP-22SP	Whip the whites with sugar ADD SUGAR IN 6 STEPS Add yolks Fold in the sifted cocoa powder Bake at 375F for 8 minutes

Emulsion Guayaquil

Ingredients	Preparation
180g cream 100g hazelnut paste 129g egg yolks 72g Sugar 114g butter 125g water at 50°C frangelico 300g CHD-P64EBPU	Make a ganache with the cream pate de noisette and guayaquil Whip the sugar and egg yolks Add the butter to the ganache Add the ganache to the pate a bombe Finish on low speed by adding the water and frangelico

Crème Alunga

Ingredients	Preparation
440g cream 220g CHM-Q41ALUN 13g gelatin mass	Bring the cream to a boil Pour over the gelatin mass and Alunga Whip the next day

Praline Noisette

Ingredients	Preparation
180g Sugar 1 vanilla bean 300g whole hazelnuts 20g cocoa butter	Praline process Temper with cocoa butter Cast in 1/2 sphere

Milk glacing

Ingredients	Preparation
250g milk 100g glucose 45g gelatin mass 300g CHM-Q41ALUN 300g pate a glacer blonde	Boil the milk and glucose Pour over the gelatin mass and Alunga Handblend

Assembly:

Cast the emulsion into disc mold
Top with the chocolate flourless
Freeze
Unmold, glaze and place on top of sablee
Place a 1/2 sphere of praline on top of a thin chocolate disc
Pipe the Alunga cream and place on top of petit gateau

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