Written by Nishikidôri, with the kind permission of Olivier Haustraete, Bo Boulangerie, Paris. 23 March 2016.
Mont Azuki is an original creation by Boulangerie Bo, located in Paris.
Ingredients for 10 individual tartlets
- Sweet pastry,
- Almond cream,
- Strawberry marmalade,
- Meringue,
- Vanilla chantilly,
- White bean vermicelli with sakura cherry blossom leaf
Making the sweet pastry
Ingredients
- T45 flour 443 g,
- Potato starch 89 g,
- Extra-fine butter 266 g,
- Amylated icing sugar 133 g,
- Ground almonds 57 g,
- Fine salt 7 g,
- Fresh eggs 88 g,
- Fresh egg yolk 18 g.
In the mixer bowl fitted with the paddle attachment, work the butter until smooth, add the almond powder and icing sugar while continuing to mix, then add the egg. When it is time to add the flour, mix for the minimum amount of time so as to obtain a just-combined dough. Turn out onto a tray with cling film in contact and store in the refrigerator.
Sweet pastry bases
Roll out to 2 on the Rondo sheeter and cut out discs 12 cm in diameter. Place them on a tray in the refrigerator for 30 minutes before lining. Butter the 8 cm diameter, 2 cm high rings, line them and cut off the excess pastry. Leave for 1 hour in the refrigerator before storing in the freezer. Place the bases on trays and fill them with almond cream, then slide into the freezer.
Making the almond cream
Ingredients
- Extra-fine butter 224 g,
- Caster sugar 224 g,
- Raw ground almonds 224 g,
- Fresh eggs 135 g,
- Custard powder 22 g,
- Pastry cream 269 g.
Sift the icing sugar, almond powder and custard powder. In the mixer bowl fitted with the paddle attachment, work the butter into a smooth paste without letting it foam: when the butter is too aerated, the almond cream rises during baking and then sinks, losing its shape! When the butter is at the desired consistency, add the almond-sugar-custard powder mixture and the eggs, mixing continuously. Then add the pastry cream. When the cream is smooth, stop mixing. Use immediately or store in an airtight container in the refrigerator.
Baking the tartlet bases
Place the almond tartlets in their moulds on black trays and slide them into an oven at 170°C for 18 to 20 minutes. Leave to cool.
Making the strawberry marmalade
Ingredients
- Strawberry 669 g,
- Granulated sugar 401 g,
- Pectin 325NH 95 13 g,
- Lime juice 17 g.
Blend the whole fruits with a hand blender for 10 to 15 minutes, so as to break and burst the seeds.
In a very large saucepan or the pasto, put the flesh and half the sugar and leave to heat; mix the remaining sugar with the pectin; when the mixture reaches 40°C, add the mixture and bring to the boil for 5 to 6 minutes before adding the lemon juice. Mix and leave to boil for a moment before turning out into a candissoire to cool. Keep refrigerated in a hermetically sealed container.
Making the whipped cream
Ingredients
- Whipping cream 35% fat 1,000 g,
- Caster sugar 80 g,
- Vanilla powder 2 g.
The cream must be at a temperature of 4°C. Whip in the mixer bowl with the whisk attachment. Add the sugar and vanilla powder, sprinkling them in gradually, when the cream is almost firm and still snowy, and stop whisking as soon as it is firm. Store at 0/+4°C in an airtight container.
Making the French meringue
Ingredients
- Fresh egg whites 250 g,
- Caster sugar 250 g,
- Icing sugar 250 g.
Whisk the egg whites in a mixer at medium speed, incorporating half the sugar in a steady stream from the start and gradually. Continue whisking until the whipped whites are very shiny, smooth and very firm. At this point, pour the other half of the icing sugar over the top in a steady stream, folding everything together with a spatula or a scraper, working them as little as possible. Pipe 5 cm diameter, 3 cm high meringue balls using a size 15 nozzle. Bake in the oven at 80°C for 3 hours, then leave to dry overnight in the oven and set aside.
Making white bean vermicelli with cherry blossom leaf
Ingredients
- Anko white bean paste with cherry blossom leaf 1,467 g,
- Extra-fresh butter 147 g,
- 30°Baumé syrup 37 g.
In the bowl of a mixer fitted with the paddle attachment, mix the white bean paste with cherry blossom leaf together with the melted butter, then add the 30°Baumé syrup. Once the mixture is smooth, store at 0/+4°C in a piping bag fitted with a vermicelli nozzle.
Assembly and finishing
Fill the tartlet bases with strawberry marmalade (15 g), place a meringue on top and fill with whipped cream.
Using a device designed for this purpose, cover with "vermicelli" of white bean paste with cherry blossom leaf. Finish by dusting with decorative snow.
Thank you,
Boulangerie Bo
85 bis rue de charenton
75012 Paris
Tel.: 01 43 07 75 21
