Heavenly Apple Tartlet
Shortcrust base, Praline layer, Cream, Apple jelly and Glaze — a Zeelandia recipe in 5 components. Uses Delice Patissière Custard Cream – 10 kg, Neutral Paste/Glaze 12.5 kg (Hot) and Paletta Cold Glaze Neutral Gel 6 kg.
- mixing time (shortcrust base)
- 3 min
- baking temperature (shortcrust base)
- 190 °C
- baking time (shortcrust base)
- 10-12 min
- mixing time (cream)
- 4 min
Ingredients
Shortcrust base
| Ingredient | Quantity |
|---|---|
| Kruche Klasyczne (classic shortcrust mix) | 500 g |
| Butter | 225 g |
| Eggs | 25 g |
Praline layer
| Ingredient | Quantity |
|---|---|
| Hazelnut paste | 120 g |
| PRAŻYNKI Pailleté Feuilletine (crispy wafer flakes) | 90 g |
Cream
| Ingredient | Quantity |
|---|---|
| Delice Patissière Custard Cream – 10 kg | 225 g |
| Milk (3.2% fat) | 675 g |
Apple jelly
| Ingredient | Quantity |
|---|---|
| Jabłko Prażone (cooked apple filling) | 500 g |
| Neutral Paste/Glaze 12.5 kg (Hot)Paletta Neutral Paste 12.5 kg | 600 g |
| Orange juice | 100 g |
| Sugar | 50 g |
| Ground cinnamon | 5 g |
| Lemon juice | 40 g |
| NH pectin | 20 g |
| Sugar | 20 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Neutral Paste/Glaze 12.5 kg (Hot)Paletta Neutral Paste 12.5 kg | 120 g |
| Paletta Cold Glaze Neutral Gel 6 kg | 300 g |
| Water | 15 g |
Method
- Shortcrust base
Mix all ingredients on low speed for about 3 minutes using a flat beater. Roll the shortcrust dough out to a thickness of about 0.3 cm and line tartlet moulds about 7 cm in diameter and about 2 cm high with it. Bake at 190°C for about 10-12 minutes.
- Praline layer
Melt the Arabesque chocolate and the hazelnut paste, add the feuilletine flakes and combine. Fill the baked shells with the mixture (about 10 g per piece).
- Cream
Mix all ingredients on high speed for about 4 minutes using a whisk. Pipe the cream (using a piping bag) onto the praline layer (about 30 g per piece).
- Apple jelly
Caramelise part of the sugar (about 50 g) and combine it with the Jabłko Prażone. Mix the NH pectin with the remaining sugar (about 20 g). Boil the orange juice with the Paletta Neutral Paste and add the remaining ingredients. Combine everything and pour into silicone moulds (about 40 g per piece). Freeze.
- Glaze
Warm the Paletta Neutral Paste, add the Paletta Cold and the water, and combine. Coat the jellies with the glaze. Place the glazed jellies on the cream.
Decoration: decorate as desired.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.