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:
- 8.818 oz / 250 g Whole milk
- 0.282 oz / 8 g Potato starch
- 0.105 oz / 3 g Powdered gelatin
- 0.52 oz / 15 g Water (for rehydrating the gelatin)
- 6.52 oz / 185 g DULCEY 35% chocolate
- 5.29 oz / 150 g 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:
- 8.46 oz / 240 g Butter
- 16.5 oz / 468 g All-purpose flour
- 6.34 oz / 180 g Confectioners’ sugar
- 1.058 oz / 30 g Walnut flour
- 1.058 oz / 30 g Hazelnut flour
- 1.410 oz / 40 g Chopped walnuts
- 0.141 oz / 4 g Fine salt
- 0.141 oz / 4 g Powdered vanilla
- 3.52 oz / 100 g 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 all the dry ingredients together, then add the cold cubed butter.
- Mix until fine, sandy crumbs form.
- Add the eggs to the mixture.
- Stop mixing as soon as the dough becomes smooth and uniform.
- Roll out the dough to a thickness of 3 mm, then refrigerate for 30 minutes.
- Use tart rings to cut the dough into cases for four 13 cm 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.
- Rotate the baking trays halfway through baking to ensure even cooking.
- Pipe 1.76 oz / 50 g of spicy walnut and hazelnut cream into each tart case and sprinkle with 0.352 oz / 10 g of chopped walnuts.
- Continue baking for 25 minutes.
3. Spicy walnut and hazelnut cream
Ingredients:
- 7.76 oz / 220 g Creamed butter
- 7.76 oz / 220 g Confectioners’ sugar
- 3.880 oz / 110 g Hazelnut flour
- 3.880 oz / 110 g Walnut flour
- 0.77 oz / 22 g Potato starch
- 0.105 oz / 3 g Gingerbread spice mix
- 0.105 oz / 3 g Powdered vanilla
- 4.268 oz / 121 g 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:
- 8.11 oz / 230 g Organic oranges
- 0.811 oz / 23 g 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:
- 8.11 oz / 230 g Homemade orange purée
- 0.10 oz / 3 g Pectin NH
- 0.881 oz / 25 g Sugar
- 0.35 oz / 10 g Lime juice
- 0.017 oz / 0.5 g 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 to a boil and add the lime juice, Timut pepper and NOROHY vanilla bean.
- Pour 2.46 oz / 70 g of orange confit into the tart cases baked with the cream.
- Chill for 30 minutes.
6. Candied orange slices
Ingredients:
- 5.291 oz / 150 g Orange slices
- 8.818 oz / 250 g Sugar
- 8.818 oz / 250 g 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 6.172oz / 174.97g 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.
