Autumn Crown Tart
Paris Brest
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Ingredients / 6 people
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- 1 pie crust Crown sweet pastry D230
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- Pecan pastry :
Pecan nuts 150 g, Whole eggs 75 g, Brown sugar 100 g, Butter 50 g, Glucose 10g, Fine salt
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- Hazelnut cracker :
Creamed butter 50 g, Brown sugar 50 g, Flour 35 g, Hazelnut powder 15 g, Salt 2 g
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- Choux pastry :
Water 125 g, Butter 65 g, Flour 65 g, Whole eggs 100 g, 1 pinch of salt
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- Hazelnut praline mousseline :
Whole milk 300 ml, Sugar 60 g, Starch 25 g, Whole eggs 100 g, Butter 300 g, Butter ointment 300 g, Hazelnut praline 400 g
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- Black gianduja ganache :
Pistoles of black gianduja 100 g, Liquid cream 100 g
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- Decorations :
Hazelnuts and caramelised pecans
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A recipe by Chef Frédéric Matignon
Crown tart base: Pre-bake the tart base for 15 to 20 minutes at 150°C.
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Pecan pastry: Melt the butter in a saucepan. Dissolve the glucose in the hot butter. In a bowl, mix the eggs, brown sugar and salt. Pour the butter-glucose mixture into the latter and mix. Gently fold in the pecans.
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Hazelnut cracker: Using a mixer, mix all ingredients to obtain a smooth dough. Spread thinly between two baking sheets or a siliconised sheet. Set aside in the freezer.
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Choux pastry: In a saucepan, pour the water, butter and salt. When it boils, add the flour. Dry the mixture over the heat until the dough is completely detached from the pan. Pour into a bowl. Stir in eggs in 4 batches.
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Hazelnut praline mousseline: Heat the milk and half the sugar in a saucepan. Meanwhile, pour the other half of the sugar and the hot cream powder into a bowl. Stir dry and add the two eggs. When the milk-sugar mixture boils, pour some of the milk into the sugar-starch-egg mixture. Bring the milk back to the boil and pour the entire mixture into the pan. When it boils, continue cooking for 1 minute. Remove from the heat and add the first 300g of butter in small pieces. Make the mixture homogeneous and keep it cold. Using a mixer, add the cream and the second part of the butter. Whip the mixture to obtain a fluffy, airy cream. At low speed, add the hazelnut praline.
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Black gianduja ganache : Boil the cream and pour over the gianduja. Mix everything together. Set aside at 4°C and mix with a mixer to obtain a fluffy ganache.
ASSEMBLY
1: Trim the crown tart base to obtain a smooth, clean appearance.
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2: Pour the pecan mixture evenly into the tart base.
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3: Bake for 35 minutes at 180°C.
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4: Cool to room temperature and set aside in the refrigerator.
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5: Make small choux of different sizes and place hazelnut cracker discs.
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6: Garnish the choux with the gianduja ganache and sprinkle with icing sugar.
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7: Poach the whipped cream.
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8: Using a piping bag with a plain tip, fill the tart base with the praline mousseline cream and place the choux in a random and elegant fashion.
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9: Decorate with caramelised hazelnuts and pecans.
