Recipe Nuance (Almond tart and Chestnut glazed, chocolate cremeux with apple insertion)

Sugar Dough :
200 g Vivo PL 240 L or unsalted butter

100 g Refined Sugar

3 g Vanilla Extract
1 g Egg
300 g Low protein flour

Method :
1. Whisk PL 240 L, refined sugar, and vanilla extract to creamy and pale.
2. Mix the egg until blended.

3. Mix low protein flour with low speed until blended

4. Wrap the dough with plastic wrap and refrigerate for 1 hour

Almond Cream :

100 g Icing Sugar

100 g Butter

100 g Almmond Powder

100 g  Eggs

25 g Low protein Flour

75 g Pastry Cream


1. Whisk butter, almond powder, and refined sugar until blended.
2. Put vanilla extract and low protein flour and mix until blended.
3. Refrigerate in the refrigerator.
4. Grind and make pie skin as usual.

Chesnut Glazed :

250 g Sugar

500 g Water

1 ea Vanila Bean

100 g Chestnut whole frozen


1. Cook the water and sugar and vanilla bean together until dissolved
2. Put the chestnut in cook untill tender , strain and reserved

Finishing :
1. Roll the sugar dough up to 2mm thickness and put in into 10x30 cm pie pan.
2. Putthe almond cream arrange the chesnut glazed.
3. Bake at 180"C for 25-30 minutes or until cooked.
4. Keep it in room temperature

Chocolate Genoise :

500 g Eggs

250 g Sugar

50 g Water

5 g Vanilla Extract

12 g Baking Powder

200 g Low Protein Flour

30 g Maizena

50 g TULIP Bordeaux

20 g Cake Emulsifier

50 g Vivo PL 240 L

Method :

1. Whisk together the eggs, sugar, water, low protein flour, maizena, Tulip Bordeaux, and baking powder.
2. Add cake emulsifier and vanilla extract then whisk until fluffy.
3. Finally add a melted Vivo PL 240 L.
4. Put in into 30x40 cm pan that has been coated with baking paper.
5. Bake at 180o C for 35-40 minutes.

Dark Chocolate Cremeux :

250 g Fresh Milk

25 g Sugar

40 g Egg Yolk

250 g TULIP Easimelt Aura

9 g Gelatine (soak with 30 ml cold water)

350 g Whipping Cream

1. Mix egg yolk with sugar.
2. Bring the Fresh Milk to boil.
3. Pour in the boiled milk, into the egg mixture, cook to 80oC, untill slightly thickened.
4. Pour in the soaked gelatin , mix well.
5. Pour into TULIP Easimelt Aura, mix untit all chocolate melts, let cool to room temperature.
6. Fold in whipped cream which has been whipped to 60% develop.

Dark Chocolate Glaze :

300 g Sugar

150 g Water

300 g Glucose

200 g Sweetened Condensed Milk

30 g Gelatine (soak in 100gr cold water)

150 g TULIP Easimelt Lactea

50 g TULIP Easimelt Ivory

300 g Neutral Gel

Method :
1. Cook the sugar, water, and glucose to temperature 101oC.
2. Add into sweetened condensed milk
3. Put gelatin that has been soaked in cold water.
4. Pour in melted Tulip Easimelt Lactea and Tulip Easimelt Ivory, stirring with lmmersion blender until blended.
5. Add neutral gel into the mixture.

* Use Apple filling for insertion

By Chef Qothrun Nada