Tart mounted with a nozzle on a Liège-style waffle

Abstract

The invention relates to a tart mounted with a nozzle on a Liège-type waffle, characterized in that it is prepared in the following way: A Liège-type waffle dough is prepared separately, consisting essentially of wheat flour mixed with milk and eggs with a little brown sugar, then mixed with semi-salted butter and brown pearl sugar. In parallel, an impermeable coating is prepared, consisting essentially of a syrup made from water and sugar and mixed with pectin and citric acid which has been boiled. In parallel, a waffle base is prepared, consisting essentially of a pastry cream which is mixed with an almond cream which has been brought to a boil. In parallel, the chosen pastry components, consisting essentially of crème fraîche and fruit purées, are prepared.A circular dough ball is made from a ball of Liège waffle dough which is cooked at 180°C in a Liège waffle maker for 2 minutes. After cooking, the waffle is left to rest on a rack for 5 minutes and sprayed with the waterproof coating, then each cavity is filled with the required quantity of waffle base. Finally, the pastry components of the tart are assembled using a piping bag.

Description

Title of the invention: Tart mounted with a nozzle on a Liège-type waffle

[0001] The subject of the invention is a recipe for a tart mounted with a nozzle on a Liège-type waffle.

[0002] The Liège-type waffle has a crispy texture on its outer surface and a soft texture on the inside, but it is porous and is very sensitive to variations in humidity, making it dry or softened when in contact with the air and the pastry elements directly in contact with it.

[0003] The pastry components of a tart, most often creams, desserts, ganaches and cooked or fresh fruits, have soft and fragile textures, which can be deformed by the base of the tart which provides support for them.

[0004] The problem that the invention aims to solve is the balanced marriage of a Liège-type waffle whose original alveolar structure could damage the assembly in a piping bag with the pastry components of a tart (creams, ganaches, desserts, fruits) whose high humidity contents could themselves damage the texture of the Liège-type waffle.

[0005] The assembly that the invention proposes to produce must allow in such a combination to preserve the textures and flavors specific to the waffle and the pastry components.

[0006] This objective is achieved when, in accordance with the invention, the tart mounted on a Liège waffle is prepared in the following manner: - A Liège waffle batter is prepared separately, consisting essentially of wheat flour mixed with milk and eggs with a little brown sugar, then mixed with semi-salted butter and brown pearl sugar, - At the same time, a waterproof coating is prepared, consisting essentially of a syrup made from water and sugar and which is mixed with pectin and citric acid which has been boiled, - At the same time, we prepare a waffle base consisting essentially of pastry cream which is mixed with almond cream which has been brought to the boil, - At the same time, the chosen pastry components are prepared, consisting mainly of fresh cream and fruit purees, - Make a circular dough from a ball of Liège waffle dough and cook it at 180°C in a Liège waffle maker for 2 minutes, - After cooking, let the waffle rest on a rack for 5 minutes and spray it with the waterproof coating, then fill each cavity with the required quantity of waffle base, - Finally, we proceed to assemble the pastry components of the tart with a piping bag.

[0007] Advantageously, the proportions may be of the order of 50g of waffle batter for 1g of topping and 7g of waffle base.

[0008] Advantageously, the waterproofing of the waffle is carried out by adding purified water to the waterproof base to fluidify the waterproof coating obtained.

[0009] Advantageously, the assembly of the pastry components is improved by filling each of the cells of the waterproofed waffle to the brim with a spatula and smoothing them with an angled spatula.

[0010] By proceeding in the manner described above by successively preparing the waffle, the topping, the waffle base and the pastry components with selected ingredients which allow their assembly, a preparation is produced in which the textures of the waffle and the pastry components balance harmoniously, without affecting or harming each other.

[0011] The preparation of a tart mounted on a Liège waffle in accordance with the invention will be advantageously carried out by operating in the following detailed manner.

[0012] Example: For 120 pies, pistachio-raspberry flavor 1. Ingredients

[0013] - For the waffle batter:

[0014] • Wheat flour type T45 3,000 kg

[0015] • Whole milk 1.200 kg

[0016] • Brown sugar 0.240 kg

[0017] • Whole egg 0.600 kg

[0018] • Baker's yeast 0.040 kg

[0019] • Semi-salted butter 1,200 kg

[0020] • Casson pearl sugar 0.900 kg - For the waterproof covering:

[0021] • Purified water 1 0.237 kg

[0022] • White sugar 0.220 kg

[0023] • Glucose syrup 0.125 kg

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[0051] • Pectin NH 0.002 kg • Citric acid 0.001 kg After mixing, cooking and leaving to cool as indicated below: • Waterproof base 0.600 kg • Purified Water 0.060 kg - For the waffle base: • Whole milk 0.190 kg • Whole egg 0.040 kg • White sugar 0.030 kg • Maizena® (registered trademark) 0.020 kg • Unsalted butter 0.020 kg After mixing, cooking and leaving to cool as indicated below: • Pastry cream 0.270 kg • Almond powder 0.175 kg • Semi-salted butter 0.195 kg • White sugar 0.155 kg • Whole egg 0.115 kg • Maizena® (registered trademark) 0.020 kg - For the pistachio cream: • Gelatin mass 0.090 kg • Liquid fresh cream with 30% fat 1.100 kg • Mascarpone 0.460 kg • White sugar 0.115 kg • 100% pure pistachio paste 0.230 kg • Maizena® (registered trademark) 0.060 kg - For the raspberry pulp: • Raspberry puree 1.665 kg • Pectin NH 0.025 kg • White sugar 0.150 kg 2. Production of components - Making the Liège waffle batter# Foam the 0.040 kg of baker's yeast in 1.200 kg of whole milk at room temperature for 10 minutes, then mix them in a food processor fitted with a dough hook with 3.000 kg of flour, 0.600 kg of whole egg, 0.240 kg of brown sugar for 5 minutes and add 1.200 kg of semi-salted butter softened to 27°C and continue to knead for 20 minutes.

[0052] Let the dough rise for 90 minutes then add the 0.900 kg of caster pearl sugar with a wooden spoon. Shape into 50g spheres then let them rise for 15 minutes on baking sheets. - Creation of the waterproof base#

[0053] In a saucepan, mix 0.237 kg of purified water with 0.220 kg of white sugar and 0.135 kg of glucose syrup. Heat until boiling to obtain a syrup and add 0.002 kg of pectin NH while stirring constantly. After cooking, add 0.001 kg of citric acid and leave to stand at room temperature. - Making the waffle base#

[0054] Make a pastry cream: in a saucepan, heat the 0.190 kg of whole milk to 90°C. In a mixing bowl, mix the 0.040 kg of eggs and 0.030 kg of white sugar and 0.020 kg of maizena® (registered trademark corresponding to a fine corn flour) then pour a third of the milk over this mixture. Return everything to the saucepan and mix with the rest of the milk over low heat until simmering. Add 0.020 kg of unsalted butter and mix. Mix to obtain 0.300 kg of smooth pastry cream. Leave to stand cold and set aside.

[0055] In a saucepan, melt 0.195 kg of semi-salted butter and mix it with 0.155 kg of white sugar. Mix the almond powder and the cornflour® and pour these powders into the saucepan, stirring constantly. Add the 0.300 kg of pastry cream obtained as indicated above and heat until boiling. Leave to stand cold and set aside. - Making the pistachio cream:

[0056] In a saucepan, heat 1.100 kg of 30% fat liquid fresh cream with 0.090 kg of gelatin mass and pour the mixture over 0.230 kg of 100% pure pistachio paste. Bind the mixture with 0.060 kg of maizena®. Add 0.115 kg of white sugar. Heat the mixture until boiling. Keep refrigerated for 24 hours. Add 0.460 kg of mascarpone to the mixture cooked as prepared above. Mix until you obtain a smooth, thick cream. Keep refrigerated. - Making the raspberry pulp:

[0057] In a saucepan, pour 1.665 kg of raspberry puree. In a mixing bowl, mix 0.025 kg of NH pectin with 0.150 kg of white sugar. Pour the powder mixture onto the raspberry puree. Heat until boiling, stirring constantly. Keep this raspberry pulp cold. 3. Assembly

[0058] - Making the Liège waffle:

[0059] With each sphere of Liège waffle batter as prepared above, make a 6cm diameter dough ball and cook it in the Liège waffle maker for 1 minute on each side at 180°C.

[0060] Remove the resulting waffle with a diameter of 8cm with 4 central holes and a thickness of 3cm and leave it to rest on a rack at room temperature for 5 minutes. - Waterproofing the Liège waffle:

[0061] Add 0.060 kg of purified water to the 0.600 kg of waterproof base obtained as indicated above and heat the mixture to boiling without stopping stirring.

[0062] Pour into a food spray and use at 70°C by spraying a cloud of syrup onto the waffle cooled on the grill. - Leveling of the Liège waffle:

[0063] Use a spatula to fill each of the 4 central wells of the waterproofed Liège waffle with 0.007 kg of waffle base obtained as indicated above. Smooth the waffle base to the brim of the wells with an angled spatula. - Assembly of the pistachio cream:

[0064] Using a 17-tooth fluted piping bag, 1.2 cm in diameter, form a 3 cm diameter rosette in the center of the filled waffle, resting on the waffle base. Then form 3 other 2.5 cm rosettes on each third of the perimeter of the filled waffle, still resting on the waffle base. - Assembly of the raspberry pulp:

[0065] Using a round piping bag 1cm in diameter, form 3 flames of 2cm of raspberry pulp on each of the free thirds of the perimeter of the filled waffle, resting on the waffle base.

[0066] Of course, one can deviate somewhat from the preferred recipe indicated above.

[0067] For example, adding almond powder to the waffle base to soften the taste and increase the smoothness is preferred but it can be replaced by another nut powder such as hazelnut or cashew nut.

[0068] Similarly, the use of pistachio cream and raspberry pulp as pastry components is an example of a flavor in this case which can be varied with other creams and other fruit pulps or even ganaches.

[0069] Furthermore, the choice of the type of nozzles used for assembling the pastry components in the piping bag can be modified.

Claims

Claims

1. Method for manufacturing a tart mounted with a nozzle on a Liège-type waffle, characterized in that it is prepared in the following way: - A Liège-type waffle batter is prepared separately, consisting of wheat flour mixed with milk and eggs with brown sugar, then mixed with semi-salted butter and brown pearl sugar, - In parallel, an impermeable coating is prepared, consisting essentially of a syrup made from water and sugar and which is mixed with pectin and citric acid which has been boiled, - In parallel, a waffle base is prepared, consisting essentially of a pastry cream which is mixed with an almond cream which has been brought to a boil, - In parallel, the chosen pastry components, consisting essentially of crème fraîche and fruit purées, are prepared,- A circular dough ball is made from a ball of Liège waffle dough and cooked at 180°C in a Liège waffle maker for 2 minutes, - After cooking, the waffle is left to rest on a wire rack for 5 minutes and sprayed with the waterproof coating, then each cavity is filled with a quantity of waffle base, - Finally, the tart is assembled using a piping bag.

2. Method according to claim 1, characterized in that a dough with a diameter of 6cm is produced to obtain a waffle after cooking with a diameter of 8cm with 4 central cells and a thickness of 3cm.

3. Method according to claim 1, characterized in that the waterproofing of the waffle is improved by adding purified water to the waterproof base to fluidify the waterproof coating obtained.

4. Method according to claim 3, characterized in that for waterproofing the waffle, the waterproof coating at 70°C to spray it in a cloud without microdroplets on the waffle.

5. Method according to claim 1, characterized in that the assembly of the pastry components is improved by filling each of the cells of the waterproofed waffle to the brim with a spatula and smoothing them with an angled spatula.

6. Method according to one of the preceding claims, characterized in that the Liège waffle dough, the waterproof coating and the waffle base are used in proportions of the order of 50g of waffle dough for 1g of coating and 7g of waffle base.

7. Method according to one of the preceding claims, characterized in that 17-tooth fluted nozzles of 1.2 cm in diameter and round nozzles of 1 cm in diameter are used for piping the pastry components resting on the waffle base.