EXOTIC TARTE TROPEZIENNE (DOLCE FORNO MAESTRO)
Leavened filled dessert
Difficulty level
Leavened filled dessert
Ingredients
| DOLCE FORNO MAESTRO | g 1250 |
| unsalted butter 82% fat | g 400 |
| eggs | g 550 |
| milk 3.5% fat | g 100 |
| salt | g 23 |
| yeast | g 25 |
Preparation
Put in a planetary mixer DOLCE FORNO MAESTRO, milk, brewer's yeast and 400gr of eggs and knead until well-combined
Add the remaining quantity of eggs (150gr) and salt to obtain a fine glutinic net
Lastly, add the soft butter in 2 times.
The dough should be soft and smooth.
Let the dough rest at room temperature, well-covered, for 30 minutes.
Flatten the dough and place it in a blast chiller until completely cool.
Spread the dough out with a rolling machine to a thickness of 1 cm. Using a mold cut the dough into circles 22 cm wide
Leave to rise in cake rings or cake pan until the dough doubles in size.
Ingredients
| liquid cream 35% fat - (1) | g 265 |
| water | g 25 |
| LILLY NEUTRO | g 25 |
| liquid cream 35% fat - (2) | g 265 |
| SINFONIA CIOCCOLATO BIANCO | g 145 |
| passion fruit purée | g 120 |
Preparation
Bring the liquid cream (1) with the water to a boil.
Add LILLY NEUTRO and stir with a whisk.
Pour the liquid cream on SINFONIA BIANCO and emulsify.
Pour in gently the cold liquid cream (2) and emulsify.
Lastly, add the passion fruit purèe and mix.
Cover with a plastic wrap and place it in a refrigerator for a night.
Then whip with a planetary mixer with the whisk until it firms.
Ingredients
| TOFFEE D'OR CARAMEL | qb |
Ingredients
| FRUTTIDOR TROPICAL | qb |
Ingredients
| water | g 250 |
| caster sugar | g 250 |
| mango purée | g 150 |
| passion fruit purée | g 100 |
Preparation
Bring to a boil the water with the sugar.
Once the mixture reaches 45-50°C add the mango and passion fruit purèe and mix.
Ingredients
| BIANCANEVE | qb |
Brush the surface of the tropezienne with beaten egg and sprinkle with pearl sugar.
Bake in a cake pan at 160-165°C for 15-20 minutes.
Let it cool and then split it sideways in 2 equal layers.
Soak the inside of the bottom part of the tropezienne with exotic syrup.
Using a pastry bag spread over a layer of passion fruit whipped ganache.
Spread with a spoon a layer of FRUTTIDOR TROPICAL and with a pastry bag a layer of TOFFEE D'OR.
Place the top part of the tropezienne over the FRUTTIDOR and TOFFEE D'OR layer, then sprinkle BIANCANEVE over it and place it in the fridge.
