Difficult
2h
2h
Makes four 13cm tarts for 3 people (serves 12 altogether)
This recipe was inspired by Yann Brys’ famous Tourbillon “whirl” dessert which we’ve revisited using our iconic Dulcey chocolate.
Utensils:
- Four 13cm rings
- Stainless steel 104 petal nozzle or basket weave nozzle
- Immersion blender
- Piping bag
- Thermometer
- Turntable
Made with the products below :
1. Dulcey 35% whipped ganache
Ingredients :
- 250g Whole milk
- 8g Potato starch
- 3g Powdered gelatin
- 15g Water (for rehydrating the gelatin)
- 185g DULCEY 35% chocolate
- 150g Whipping cream
Preparation time: 20 minutes
Refrigerate for: 12 hours
Steps:
- Mix a third of the cold milk with the potato starch, then set aside. Heat the remaining milk to 185/195°F (85/90°C). Pour a third of the hot milk into the milk and starch mixture and stir them together.
- Return to the pan and bring to a boil. Take the pan off the heat and add the bloomed gelatin. Gradually pour the mixture onto the partially melted DULCEY 35% chocolate, emulsifying them with a spatula as you do so.
- Add the chilled cream.
- Blend with an immersion blender to perfect the emulsion.
- Leave to set in the refrigerator, ideally for 12 hours at 40°F (4°C).
- Beat it until it has a texture thick enough to use in a piping bag.
2. Shortbread crust with walnuts & hazelnuts
Ingredients :
- 240g Butter
- 470g All-purpose flour
- 180g Confectioners’ sugar
- 30g Walnut flour
- 30g Hazelnut flour
- 40g Chopped walnuts
- 4g Fine salt
- 4g Powdered vanilla
- 100g Eggs
Preparation time: 20 minutes
Refrigerate for: 30 minutes
Freeze for: 15 minutes
Bake for: 35 minutes
Steps:
- Mix together the walnut flour, hazelnut flour, confectioners’ sugar, salt, powdered vanilla, and all-purpose flour.
- Sift them all together, then add the cold cubed butter.
- Mix until fine, sandy crumbs have formed.
- Add the eggs to the mixture.
- Stop mixing once the dough is smooth and even.
- Roll out the dough to a thickness of 3mm, then refrigerate it for30 minutes.
- Use some rings to help you cut the dough into cases for four 13cm tarts and place them in the freezer for 15 minutes.
- Blind bake the tart cases at 320°F (160°C) for 10 minutes(in a fan-assisted oven).
- Turn the baking pans around halfway through the cooking time so the cases bake more evenly.
- Pipe 50g of spicy walnut and hazelnut cream straight into each tart case and add 10g of chopped walnuts.
- Continue baking for 25 minutes.
3. Spicy walnut and hazelnut cream
Ingredients :
- 220g Creamed butter
- 220g Confectioners’ sugar
- 110g Hazelnut flour
- 110g Walnut flour
- 22g Potato starch
- 3g Gingerbread spice mix
- 3g Powdered vanilla
- 121g Eggs
Preparation time: 15 minutes
Steps:
- Faire bouillir le lait, l’eau, le beurre, le sucre et le sel.
- Hors du feu, ajouter la farine puis de nouveau sur le feu, dessécher la pâte à la spatule.
- À l’aide du robot, finir de dessécher la pâte et la tiédir.
- Battre les œufs, et les ajouter un à un à la pâte.
- À l’aide d’une poche munie d’une douille lisse de 14 mm, dresser des choux d’environ 3 cm de diamètre et déposer unbiscuit croustillant sur chaque pièce.
- Cuisson : enfourner à 180°C, four ventilé, pendant environ 25minutes.
4. Homemade orange purée
Ingredients :
- 230g Organic oranges
- 23g Sugar
Preparation time: 15 minutes
Refrigerate for: 30 minutes
Steps:
- Wash the oranges under running water.
- Use a knife to peel the oranges, removing the zest and rind.
- Set them aside to make the candied orange slices.
- Cut the oranges into segments and bring them to a boil in a saucepan with the sugar.
- Blend the mixture using an immersion blender to make a purée.
- Refrigerate for 30 minutes.
5. Orange confit
Ingredients :
- 230g Homemade orange purée
- 3g Pectin NH
- 25g Sugar
- 10g Lime juice
- 0.5g Timut pepper
- 1 NOROHY vanilla bean
Preparation time: 15 minutes
Refrigerate for: 30 minutes
Steps:
- Heat the homemade orange purée to 105°F (40°C).
- Add the pectin combined with the sugar.
- Bring it to a boil and add the lime juice, timut pepper and NOROHY vanilla bean.
- Pour 70g of orange confit into the tart cases baked with the cream.
- Chill for 30 minutes.
6. Candied orange slices
Ingredients :
- 150g Orange slices
- 250g Sugar
- 250g Water
Preparation time: 20 minutes
Refrigerate for: 1 hour
Bake for: 1 hour 30 minutes
Steps:
- Immerse the orange slices in the cold water.
- Blanch them so that the rind loses its bitterness by bringing the water to a boil.
- Rinse them in cold water. Repeat 3 times. Pour the sugar, water, and orange slices into a saucepan.
- Bring to a boil, reduce the heat and simmer for 1 hour 30 minutes.
- Leave the syrup in the refrigerator for 1 hour, then set it aside in a jar.
Assembly of the whirl dulcey tart
Ingredients :
- Chopped hazelnuts
Preparation time: 10 minutes
Steps:
- Place the tart on the turntable.
- Pipe on the DULCEY 35% whipped ganache, starting from the center.
- Decorate with candied orange slices and chopped hazelnuts.
Chef’s tip:
You don’t have to use a turntable for the piping in this recipe. Instead, you can pipe outdroplets of whipped ganache using differently sized plain round nozzles. This recipe includessome distinctive spicy flavors, but if you don’t like spices, you don’t have to use them either.
Nutritional advice:
If you prefer, you don’t have to use sugar in your homemade orange purée.
Can I replace Dulcey 35% ?
You may substitute with 175g of Ivoire 35% for a milder flavor, though Dulcey’s caramelized notes are unique.
What if I don’t have walnut or hazelnut flour?
You can grind whole nuts into a fine powder.
Is it necessary to use Timut pepper?
It is optional, Tmut adds a citrusy kick, but the tart is delicious without it.
Do I need a turntable for piping the ganache?
No, it simply helps with the swirl effect. You can pipe droplets with round nozzles instead.
Which nozzle should I use for the decoration?
A stainless steel petal nozzle or basketweave nozzle creates the signature “whirl” look.
Why prepare the whipped ganache the day before?
It needs 12 hours in the refrigerator to stabilize before whipping and piping.
Can I make the tart crust ahead of time?
Yes, the shortbread cases can be baked in advance and stored in an airtight container.
How long does the tart keep?
Best enjoyed fresh but can be refrigerated for up to 2 days.
How do I prevent bitterness in the candied orange slices?
Blanch the slices in boiling water three times before candying.
My ganache won’t whip, what happened?
It may not have chilled long enough or was overmixed. Chill again and whip gently until it thickens.
