Recipe made in Coëvrons, by the pastry chef of Gué de Selle. Pure indulgence thanks to local products. Succumb to happiness with strawberries and give your dessert a boost with the flavors of rhubarb. This is a very tasty dish to reproduce without further delay!!!
To your pans!
At the Relais du Gué de Selle in Mézangers, you'll enjoy exquisitely prepared dishes. Taken over a few years ago by Chef Anthony Detemmermann and his partner Aurélie Di Gennaro, the establishment has taken on the challenge of offering delicious, locally sourced cuisine. Here, the restaurant's pastry chef, Guillaume Le Douarin, offers his signature recipe for a strawberry-rhubarb tartlet.
Boss, what do we put in it?
For these spring strawberry-rhubarb tarts, here are the ingredients for 8 people:
- To make the success biscuit : 65 g of sugar – 65 g of almond powder – 40 g of flour – 1 egg yolk – 40 g of milk. As well as 4 egg whites + 50 g of sugar to beat the egg whites.
- For the whipped ganache : 125 g of liquid cream -125 g of white chocolate
- For the rhubarb compote : 300g of rhubarb – 1 banana – 2 cloves
- For the caramelized hazelnuts : 150 g of sugar – 50 g of water – 50 g of hazelnuts
- AND don't forget a punnet of strawberries!
The recipe – Rhubarb compote and success biscuit
Best made the day before – serve chilled.
Separate the egg whites from the yolks and beat the egg whites with the sugar until stiff peaks form. Mix the egg yolk with the milk, almond flour, flour, and sugar. Fold the beaten egg whites into this mixture. Fill a piping bag with this mixture. On a baking sheet lined with parchment paper, form the 8 success biscuits, in the shape of snails. Sprinkle the tart bases with icing sugar and bake for 15 minutes at 200°C. These success biscuits will be the base of your tartlets.
Peel the rhubarb and cut it into thin pieces. Do the same with the banana. Put everything in a saucepan to stew with the sugar, cloves, and a little water. Stir regularly and let it cook until the rhubarb releases all its water.
Ganache, caramelized hazelnuts… and presentation!
For the ganache, boil the single cream and pour it over the white chocolate. Wait until it has begun to melt and mix until smooth. Whip the ganache with a whisk or an electric mixer. Refrigerate.
For the caramelized hazelnuts, cook the sugar and water in a saucepan until caramelized. Roast the hazelnuts in the oven for 6-7 minutes at 200°C. When the caramel reaches a nice brown color, add the hazelnuts and coat them well in the caramel.
Next, prepare the tartlets: on each success biscuit, pipe the whipped ganache in small balls around the entire edge of the success biscuit (using a piping bag), so as to obtain a thick ganache border. In the center, fill with the rhubarb compote. Place the strawberries on top in corollas. Then add a little chopped fresh rhubarb and the caramelized hazelnuts.
Enjoy !
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