Derek Poirier, Top Ten Pastry Chef of 2014, presents his Bahia Tart.
An original recipe from L’ École du Grand Chocolat
Yield : four 60 x 10cm stainless-steel frames to serve 24
Basic Hazelnut Sweet Shortcrust:
- 12.7 oz/360 g unsalted butter
- 0.21 oz/6 g salt
- 9.5 oz/270 g confectioners’ sugar
- 3.17 oz/90 g roasted ground hazelnuts
- 5.3 oz/150 g whole eggs
- 24.8 oz/705 g all-purpose flour, divided
1. Combine the softened butter with the salt, icing sugar, ground hazelnuts, eggs and 6.3 oz/180 g of the flour. Take care not to over-process. As soon as the mixture is combined, quickly fold in the remaining 18.5 oz/525 g flour. Set aside in the refrigerator.
2. Roll out the pastry and bake in a 60 x 10cm frame at 150-160°C (302-320°F) until it is an even golden color.
- 27.16 oz/770 g unsalted butter
- 27.16 oz/770 g confectioners’ sugar
- 27.16 oz/770 g ground hazelnuts
- 2.8 oz/80 g cornstarch
- 14.8 oz/420 g whole eggs
Cream the butter, taking care not to add too much air, and then add the sugar, hazelnuts and cornstarch. Gradually fold in the eggs. Use immediately or set aside in the refrigerator.
Hazelnut Praliné Crémeux:
- 0.28 oz/8 g powdered gelatin
- 8.8 oz/250 g whole milk
- 60.8 oz/1725 g hazelnut praliné 60%
- 30.33 oz/860 g heavy whipping cream 35%
1. Soften the gelatin in five times its own weight in water. Heat the milk and add the gelatin.
2. Pour a little of this mixture onto the praliné. Initially, it will split. Emulsify by gradually adding the remaining milk and then the cold cream to obtain a very elastic texture with a glossy appearance, signifying the emulsion process is underway.
3. Blend to perfect the emulsion, taking care not to incorporate any air. Pour the crémeux into a candissoire and set aside in the refrigerator.
Whipped Opalys Coffee Ganache:
- 3 oz/85 g Arabica coffee beans
- 40.7 oz/1155 g whipping cream 35%, divided
- 1.76 oz/50 g glucose
- 1.76 oz/50 g invert sugar
- 0.17 oz/5 g instant coffee
- 11.11 oz/315 g OPALYS 33% chocolate
1. Roast the coffee beans at 160°C (320°F) for 3 minutes. Heat 16.2 oz/460 g of the cream until warm. Add the coffee beans and infuse, covering the pan with food wrap. Check the weight of the cream and top up if necessary.
2. Combine this cream with the invert sugar and glucose and bring to a boil. Add the instant coffee and then slowly pour the hot liquid onto the melted chocolate and stir in the center to create an elastic texture with a glossy appearance, signifying the emulsion process is underway. Blend to perfect the emulsion. Add the remaining 24.5 oz/695 g of chilled whipping cream and blend again. Set aside in the refrigerator and leave to set overnight, if possible.
Sweet and Salty Candied Hazelnuts:
- 8.8 oz/250 g hazelnuts
- 4.4 oz/125 g granulated sugar
- 1.76 oz/50 g water
- 0.3 oz/8 g fleur de sel
1. Roast and peel the hazelnuts.
2. Cook the sugar and water to 115°C (239°F). Add the hazelnuts and salt to the cooked sugar. Candy the nuts and leave to cool on a baking sheet.
Absolu Cristal Spray Glaze:
- 17.6 oz/500 g Absolu Cristal Neutral Glaze
- 1.76 oz/50 g water
Bring the Absolu Cristal glaze to a boil with the water and blend. Spray immediately using a spray gun at around 80°C (176°F).
- Milk chocolate couverture
1. When the pastry has cooled, remove the frame and use a piping bag with a 10mm nozzle to pipe around 24.7 oz/700 g of Hazelnut Cream in balls onto the tart. Bake at 180°C (356°F).
When cool, unmold and use a 10mm nozzle to pipe around 24.7 oz/700 g of Praliné Crémeux in droplets on the tart.
2. Whip the Opalys Ganache and use a St. Honoré nozzle to pipe around 14 oz/400 g per strip.
3. Use the Absolut Cristal Spray Glaze to spray the strips of tart. Finish decorating the tarts by tempering some milk chocolate couverture. Use some oil to stick some acetate sheets to some very flat baking sheets. Place some couverture in the center of the sheets and cover with a second acetate sheet. Use a rolling pin to smooth out the couverture towards the edges.
Check the thickness is even and cut out circles of different sizes. Leave to set at 17°C (62.6°F).
4. When set, remove the decorations from the acetate sheets and use a little melted couverture to stick a few Candied Hazelnuts on top. Decorate the tart with the chocolate decorations and a few Candied Hazelnuts.