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Tarts
LISETTE TART
Made with Opalys 33%
An original École Valrhona recipeMakes 3 rectangles 60x10cm
5 stepsRecipe Step by Step
Step01
OPALYS ALMOND WHIPPED GANACHE
470g Liquid whipping cream 35%
50g Inverted sugar
50g Glucose
2 vanilla pods
180g OPALYS 33%
65g COCOA BUTTER
860g Liquid whipping cream 35%
310g ALMOND PASTE FROM PROVENCE 70%
Heat the smaller portion of cream with the inverted sugar, glucose and vanilla pods.
Leave to infuse for 10 minutes then sieve through a chinois.
Slowly pour this hot mixture over the melted chocolate and cocoa butter.
Immediately mix using an electric mixer to make a perfect emulsion.
Add the larger portion of the cold liquid whipping cream and the diced almond paste.
Mix in the electric mixer again.
Store in the fridge and leave to stiffen, ideally overnight.
Step02
CANDIED ALMONDS
230g Silvered almonds
90g caster sugar
30g water
1g fleur de sel
Toast the almonds at 300°F (150°C).
Cook the sugar and water at a heat of 240°F (115°C).
Add the almonds and fleur de sel once the sugar has formed a syrup.
Break the mixture up into pieces and leave to chill on a tray.
Step03
SOFT ALMOND BISCUIT
480g powdered almonds
380g caster sugar
700g whole eggs
190g dry butter 84%
150g egg white
95g caster sugar
In an electric mixer, mix together the almond powder, the larger portion of sugar and the eggs. Once this mixture has been lightly aerated, incorporate the warm (120°F (50°C)) melted butter. At the same time, beat the egg whites with the other portion of sugar.
Gently mix these two mixtures.
Spread into rectangle shapes and cook at 355°F (180°C).
Step04
RED-FLESHED PEACH COMPOTE
230g Sugar
10g Pectin NH
700g red-fleshed peach pulp
6g gelatin
50g lemon juice
Mix the sugar and pectin.
Heat the pulp to 105°F (40°C) and incorporate the sugar and pectin mix. Boil.
Add the rehydrated gelatin and lemon juice.
Step05
Absolu glaze spray
300g ABSOLU CRISTAL NEUTRAL GLAZE
30g water
Boil the Absolu Cristal Neutral glaze in water.
Immediately apply using a spray gun at about 175°F (80°C).
Assembly and finishing
Prepare the whipped ganache and candied almonds in advance. Make the biscuit and form into 620g rectangles of 60x10cm. Place 100g of candied almonds onto the 60x10cm biscuit rectangles. Bake at 355°F (180°C) for approx. 25 minutes.Once the biscuit is cooked, remove from frame and wrap in clear acetate. Place the biscuit back in its frame. Finish whisking approx. 300g of whipped ganache and half-fill 4cm diameter half-spheres. Freeze. Then pour in warm red-fleshed peach compote to fill the rest of each half-sphere. Freeze. Down the middle of the biscuit, place 250g of red-fleshed peach compote. Finish the remaining whipped ganache. Fill a piping bag with a plain round 20mm diameter nozzle with 600g of whipped ganache and make droplet shapes. Take the half-spheres from their molds then place 24 on each rectangle. Freeze.Using a spray gun, spray on Absolu Cristal Neutral glaze.For the chocolate decorations: Spread cooled white chocolate between 2 sheets of confectionery dipping paper.Check the thickness. Before it hardens, cut out 5x50mm rectangles and roll around a tube. Leave to harden at 60°F (17°C). Remove these chocolate rings from the tube and dust them with gold powder.Tip: If in season, decorate with fresh peach segments.