I don’t usually publish “themed” recipes once the occasion has passed (here, Easter), but this is a recipe that was requested a lot on Instagram and that can perfectly well be made at any time of the year. That’s why I’m sharing it with you today.
These “Lapinou” tartlets were a real hit. I paired Dulcey chocolate and pecan with mango and passion fruit. A combination that may seem surprising but works very well.
I’d had my eye on this pairing for a while, with the recipe by Camille from Le Meilleur Pâtissier, but also the one by Jimmy Mornet published in Fou de Pâtisserie magazine #33.
These Dulcey, pecan, mango and passion fruit tartlets are made up of a pecan pâte sucrée, a pecan joconde sponge, a pecan praline, a mango passion fruit crémeux, a mango passion fruit confit, a Dulcey chocolate whipped ganache and a Dulcey chocolate mirror glaze. The whole thing is decorated “little Easter bunny” style with a bit of sugar paste and desiccated coconut. It makes quite an impression, don’t you think?
How do you go about making a dessert with so many steps?
It’s possible that when you see this dessert, you’ll say to yourself “wow, what a great dessert idea! I have to make that too” and then when you read the recipe… total disillusion and you think “but it’s far too long, I’ll never manage it!”. It’s a recipe I put in the “difficult” category, like all my recipes that require a mirror glaze (and I know that’s a real ordeal for many of you). The recipe is long since it contains no fewer than 7 different preparations, but each preparation isn’t actually that hard to make. Promise! Here are a few tips for success.
First of all, take the time to read the recipe (and even reread it) to fully understand the different steps involved. I always indicate when to do each step to make things a bit easier for you because, in the end, the key word is ORGANISATION! I spread the preparations over several days (sometimes even several weeks). Here’s an example of how to organise yourself:
- the praline can be made days/weeks or even months in advance (it keeps very well),
- the mirror glaze can be made up to 1 to 2 week(s) in advance (kept in an airtight container, with cling film touching the surface),
- the mango passion fruit confit and the Dulcey whipped ganache form a single piece that has to be frozen before assembling the tartlet (so that can also be done days/weeks in advance),
- the pâte sucrée needs to be started the day before, or even 2 days before, because once the dough is made, it has to rest in the fridge for at least 2 hours (or more), and once the tartlets are lined, I advise you to leave them in the fridge overnight (that will stop the edges from collapsing). When there’s no almond cream, as here, I even make my tart shells in advance and freeze them baked. That’s even more time saved (and yes, they stay crisp after thawing, in case you were wondering),
- finally, on the day, I still have the crunchy layer and the crémeux to make, the glazing of the dome, and then I can proceed with the assembly.
How do you make the “Lapinou” decoration?
To make the bunny’s paws, I hesitated a lot between sugar paste and chocolate. In all honesty, I didn’t really feel like tempering chocolate, so I used sugar paste. I advise you to make the decorations in advance so they can dry. The downside of sugar paste is that it doesn’t like the humidity of the fridge (and this is obviously a dessert that’s kept chilled).
The only thing I hadn’t anticipated was that the paws would slide on the dome covered in mirror glaze… It was a real pain when it came to taking the photos! I was later advised to coat the sugar paste with a little melted chocolate, so I’m passing on the tip (but I haven’t tried it again since).
Ingredients & method
11 components · Full recipe
Dulcey Glaze (can be made ahead)
Ingredients
- 37 g (1.3 oz) water
- 37 g (1.3 oz) sugar
- 75 g (2.6 oz) glucose syrup
- 50 g (1.8 oz) unsweetened condensed milk
- 75 g (2.6 oz) Dulcey 35% blonde chocolate by Valrhona
- 5 g (0.2 oz) powdered gelatine
- 30 g (1.1 oz) water (to rehydrate the gelatine)
Method
1
Ideally, make the glaze the day before (or ahead of time) and reheat it in the microwave when needed.
2
Rehydrate the gelatine in the water.
3
In a saucepan, combine the water, sugar and glucose syrup and heat to 103°C / 217°F.
4
Meanwhile, in a jug, place the Dulcey chocolate (cut into pieces), the unsweetened condensed milk and the rehydrated gelatine.
5
When the water/sugar/glucose mixture reaches 103°C / 217°F, pour it into the jug and blend with a hand blender until smooth — be careful not to incorporate air bubbles, which would leave unsightly marks on the glaze.
6
If needed, pass through a fine-mesh sieve, cover with plastic wrap directly on the surface and refrigerate.
Pecan Praline (make ahead, there will be some left over)
Ingredients
- 300 g (10.6 oz) pecans
- 200 g (7.1 oz) sugar
- 50 g (1.8 oz) water
- 1 pinch fleur de sel
Method
1
Toast the pecans in the oven for 10 min at 150°C / 300°F (use this time to also toast any peanuts needed for the final decoration).
2
Bring the water and sugar to the boil. At 118°C / 244°F, remove from the heat and pour the pecans into the liquid sugar. Stir until the mixture turns whitish and sandy. Return to a medium heat and stir until the sugar melts again and caramelizes (this may take a little time).
3
Spread on baking paper and leave to cool completely.
4
Add the fleur de sel and blend in a food processor until you obtain a praline consistency.
5
Store in an airtight jar.
Mango Passion Jelly (make 2 days ahead)
Ingredients
- 80 g (2.8 oz) mango purée
- 40 g (1.4 oz) passion fruit purée
- 1.2 g (0 oz) pectin
- 12 g (0.4 oz) caster sugar
Method
1
In a small saucepan, heat the fruit purées until they come to a gentle boil.
2
Add the sugar and pectin (mixed together beforehand) and maintain at a boil for 1 minute.
3
Pour into small 3 cm (1.2 in) half-sphere moulds.
4
Freeze for at least 2–3 hours (or make ahead and keep frozen).
Dulcey Whipped Ganache (make 2 days ahead)
Ingredients
- 100 g (3.5 oz) Dulcey 35% blonde chocolate by Valrhona
- 135 g (4.8 oz) heavy whipping cream
- 3 g (0.1 oz) powdered gelatine (= 1½ sheets)
- 18 g (0.6 oz) water (to rehydrate the gelatine)
- 265 g (9.3 oz) heavy whipping cream (2)
Method
1
Rehydrate the gelatine in the water.
2
Break the Dulcey chocolate into pieces in a bowl (you can start melting it slightly in a double boiler or microwave).
3
Heat the 135 g (4.8 oz) of cream in a saucepan and bring to the boil.
4
Off the heat, add the rehydrated gelatine and stir to dissolve.
5
Pour one third of the cream over the Dulcey chocolate and stir with a spatula to create an emulsion. Then add the second third, then the third, until completely smooth and homogeneous.
6
Add the 265 g (9.3 oz) of cold cream and stir again. Blend briefly with a hand blender to ensure everything is fully homogeneous.
7
Cover with plastic wrap directly on the surface and refrigerate overnight.
Dome Assembly (make the day before)
Ingredients
- None
Method
1
After an overnight rest in the fridge, whip the Dulcey ganache with a hand mixer until it forms soft peaks — do not overwhip. Transfer to a piping bag without a nozzle.
2
Pipe the whipped ganache into 6 cm (2.4 in) half-sphere moulds, filling them almost to the top. Smooth the edges with a small spatula for a clean finish.
3
Unmould the mango passion jelly inserts and press one gently into the centre of each dome. Press down so the ganache comes up around it, then smooth the surface with a spatula.
4
Cover with plastic wrap and freeze for at least 3 hours (or overnight).
Pecan Sweet Pastry (start 2 days ahead or the day before)
Ingredients
- 150 g (5.3 oz) butter
- 95 g (3.4 oz) icing sugar
- 30 g (1.1 oz) pecan flour (ground pecans)
- 60 g (2.1 oz) egg (one large egg)
- 250 g (8.8 oz) flour
- a pinch of fleur de sel
- a knife-tip of vanilla powder
Method
1
Place the softened butter and icing sugar in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed. Add the pecan flour, vanilla powder and fleur de sel and mix again.
2
Add the beaten egg and mix with a spatula (this is easier than using the stand mixer at this stage).
3
Add the flour and mix until a smooth, homogeneous dough forms. Do not overwork. Bring the dough together without insisting. Divide into 2 equal portions.
4
Wrap each portion in plastic wrap, pressing it into a flat rectangle. Refrigerate one portion for at least 2 hours (or overnight) and freeze the other (for another tart).
5
The next day, roll out the dough to 2–3 mm thickness with a rolling pin and cut out 8 circles slightly larger than your tart rings.
6
Grease the 7 cm (2.8 in) tartlet rings and line them with the pastry, making sure to create a right angle. Prick the tart bases.
7
Refrigerate for at least 6 hours (ideally overnight). With this quantity of pastry, you will have enough for the tartlets, with some left over that you can freeze for another dessert. It’s always very handy to have sweet pastry in the freezer.
Pecan Joconde Sponge
Ingredients
- 80 g (2.8 oz) icing sugar
- 80 g (2.8 oz) pecan flour (ground pecans)
- 20 g (0.7 oz) flour
- 16 g (0.6 oz) melted butter
- 100 g (3.5 oz) whole eggs (approx. 2 eggs)
- 100 g (3.5 oz) egg whites (3–4 egg whites)
- 30 g (1.1 oz) caster sugar
Method
1
Preheat the oven to 200°C / 400°F.
2
In the bowl of a stand mixer, whisk the whole eggs, then add the sifted dry ingredients (pecan flour, plain flour and icing sugar) and mix for 1–2 minutes until homogeneous.
3
Add the melted butter and fold in gently with a rubber spatula.
4
At the same time, whip the egg whites to stiff peaks, adding the caster sugar in 3 additions.
5
Gently fold the whipped egg whites into the previous mixture.
6
Spread the batter on a baking-paper-lined tray to obtain a 20×30 cm (11.8 in) rectangle. Smooth with a small offset spatula.
7
Bake for 10–15 minutes (the sponge should be golden and not sticky to the touch).
8
Melt the butter in the microwave and set aside. Once the sponge is cooled, cut out 5 cm (2 in) circles and make a 2 cm (0.8 in) hole in the centre of each using a very small cutter (or a nozzle). You now have sponge rings. Set aside.
Baking the Pastry Shell
Ingredients
- 1 egg yolk
- 2 g (0.1 oz) cream
Method
1
Preheat the oven to 160°C / 325°F.
2
Once the pastry is well chilled, trim the excess with a small knife.
3
Place a sheet of baking paper inside and add baking weights or dried beans for blind baking (if the tart shells have rested in the fridge overnight, the pastry usually doesn’t move and the weights may not be necessary).
4
Bake for 15 minutes, then remove the tartlets from the oven, remove the rings and leave to cool slightly.
5
Use a microplane grater to smooth any imperfections in the pastry if needed.
6
Brush the base and sides (inside and out) with a mixture of egg yolk and cream to make them shiny (the cream should be about 10% of the yolk’s weight).
7
Continue baking for about 15 minutes (the pastry should be nicely golden). Leave to cool on a wire rack.
Pecan Praline Crunch
Ingredients
- 30 g (1.1 oz) Dulcey 35% blonde chocolate by Valrhona
- 40 g (1.4 oz) pecan praline paste (recipe above)
- 35 g (1.2 oz) feuilletine (crispy wafer crumbs)
Method
1
Melt the Dulcey chocolate in the microwave or in a double boiler.
2
Add the pecan praline paste and stir well to incorporate into the melted chocolate.
3
Add the crumbled feuilletine and fold in gently with a spatula.
4
Spread a thin layer of praline crunch over the tartlet bases. Smooth evenly with a small spoon.
5
Refrigerate until set.
Mango Passion Cremeux
Ingredients
- 75 g (2.6 oz) mango purée
- 75 g (2.6 oz) passion fruit purée
- 55 g (1.9 oz) egg yolks
- 75 g (2.6 oz) whole eggs
- 45 g (1.6 oz) sugar
- 90 g (3.2 oz) butter
- 2 g (0.1 oz) powdered gelatine
- 12 g (0.4 oz) water (to rehydrate the gelatine)
Method
1
Rehydrate the gelatine in the water.
2
In a saucepan, combine the fruit purées, eggs, egg yolks and sugar and whisk together.
3
Cook over medium heat to 83°C / 181°F, stirring constantly. The cream will thicken — as with a crème anglaise, do not exceed this temperature. If you don’t have a thermometer, here is chef Michalak’s trick: whisk rapidly then stop. If the “whirlpool” stops immediately, the cream is at the right temperature.
4
Add the rehydrated gelatine and stir to dissolve.
5
Strain through a sieve into a tall jug. When the mixture reaches around 40°C / 104°F, add the cold butter (cut into pieces) and blend with a hand blender until smooth and homogeneous.
Assembly
Ingredients
- None
Method
1
Place a sponge ring in the centre of each tartlet and press down gently to make it adhere.
2
Pour a little pecan praline into the hole in the centre of the sponge, filling almost to the top.
3
Fill with the mango passion cremeux, starting around the edges and finishing by covering the praline in the centre. Fill up to the rim of the tartlet.
4
Freeze for at least 30 minutes to 1 hour (the cremeux must be firmly set before placing the dome).
5
Warm the mirror glaze to approximately 30°C / 86°F.
6
Remove the domes from the freezer and carefully unmould them.
7
Set the frozen domes on a wire rack placed over a plate or tray to catch any excess glaze.
8
Carefully pour the mirror glaze over the domes to coat them completely. Tap the rack gently.
9
Using a small offset spatula, carefully place each glazed dome onto a tartlet, centering it precisely.
10
Decorate each tartlet with desiccated coconut all around the edge (this disguises the gap between the tartlet shell and the dome, and recalls the little bunny’s tail). If the coconut sticks to the pastry, remove it with a brush.
11
Add the tail and little paws of the bunny and refrigerate for at least one hour before serving (to allow the dome to defrost).
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