Easy tartelette Orange Brown

Ingredients

• BRETON CHESTNUT SHORTBREAD
• Egg yolks - 16g
• Brown Sugar - 140g
• Butter - 170g
• Chestnut flour - 160g
• T55 Flour - 65g
• Baking Powder - 18g
• Fine sea salt - 0.5g
• -
• ORANGE-TANGOR PASSION CONFIT
• Orange juice - 465g
• Passion juice - 155g
• Inverted sugar - 35g
• Granulated sugar - 35g
• Pectin - 8g
• Gelatin - 5g
• Orange Zest (tangor) - 5g
• -
• BROWN BISCUIT
• Chestnut paste - 165g
• Butter - 62g
• Eggs - 100g
• Egg yolk - 25g
• Baking Powder - 3.5g
• Vanilla rum
• -
• BROWN MOUSSE
• Milk - 135g
• Egg yolk - 65g
• Gélatine - 10g
• Chestnut paste - 365g
• Chestnut Cream - 130g
• Whipped Cream - 260g
• Rhum vanille - 8g

Equipment and ustensils

• Maé Innovation® Easy Tart Mould

Recipe steps

• CHESTNUT SHORTBREAD : Mix the butter, brown sugar and fine sea salt. Add the egg yolks and mix. Add the flour and sifted baking powder. Roll out to 5 mm between two sheets of baking paper and set aside for 30 minutes at 4°C. Cut into 9cm diameter discs and bake in Easy Tart 013732 moulds for 12min at 170°C.

• ORANGE-TANGOR PASSION CONFIT : Boil the juice, sugar, pectin and zest. Add the gelatine, then pour into the Breton shortbread and keep cold.

• BROWN BISCUIT : Whisk together the chestnut paste, softened butter, baking powder and vanilla rum. Gradually add the eggs and egg yolks, then stir for 5 minutes. Bake in the Maé innovation 000141 silicone moulds at 160°C for 14 minutes. Place the biscuit in the middle on the orange/passion confit.

• BROWN MOUSSE : Cook the milk and eggs to 85°C. Add the melted gelatine, pour over the chestnut paste, the chestnut cream and the vanilla rum and mix at 30°C. Gently add the whipped cream, then pipe around the biscuit with a vermicelli nozzle.

Décors : Disque de chocolat au lait, feuille d’or & marron confit.

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