The Creations

Individual pastries

Green apple

Descriptive diagram

Linzer torte

Sweet pastry

Flour
Ground almonds
Sugar
Baking powder
Butter
Salt
Egg yolk

225g
105g
105g
6g
195g
6g
60g

Soften the butter, add the 5 dry ingredients, mix well then add the egg yolks and mix to a smooth dough. Line a tart tin with the sweet pastry and bake in the oven for 20 minutes. Coat the pastry with cocoa butter and a thin layer of white chocolate immediately after removing them from the oven, to prevent them from softening.

Green apple and raspberry jelly

PONTHIER raspberry purée
Diced fresh green apple
Gelatine

1000g
500g
14g

Heat the PONTHIER raspberry purée then mix in the softened gelatine. Add the diced green apple.

Streusel (Part 1)

Flour
Icing sugar
Starch
Ground almonds
Ground cinnamon
Butter
Salt

450g
450g
90g
288g
1 pincée
450g
9g

Combine the flour, icing sugar, starch, ground almonds, ground cinnamon and salt. Soften the butter and add to the dry ingredients. Combine until evenly mixed. Spread little bits of the dough on a baking tray and bake at 175°C for 20 minutes until evenly coloured. Continue baking at 140°C to dry out the mixture.

Streusel (Part 2)

Cornflakes
Dark chocolate
Hazelnut praline
Hazelnut paste
Chopped roast hazelnuts
Chopped roast almonds
Fleur de sel

435g
216g
282g
168g
130g
30g
3g

Melt all the ingredients of the 2nd section. Put mixture 1 and mixture 2 into a mixer bowl and blend with the paddle.

Chantilly (optional)

Cream
Sugar
Bourbon vanilla pod

500g
40g
1

Beat all the ingredients together in the mixer.

Assembly

Fill the tart base up to the very top with the greenapple and the raspberry jelly, top with the streusel and spray on red cocoa butter. Optional: place a quenelle of Chantilly cream on top of the tart and garnish with fresh raspberry and apple.