Christophe Bonzon of Chez Christophe Chocolaterie Patisserie, Burnaby
I created this recipe when we first opened our Patisserie Chocolaterie as I wanted to have a dessert which represents Canada using typical Canadian products. I attach a great significance to working with local products. It is a really nice dessert to share around a fireplace for a snack or following a family dinner. It is a perfect option for this cold time of the year.
For me it's all about sharing, the experience of a dessert shared between others and there is nothing better than seeing someone enjoying one of my creations and seeing a smile conveyed. This is the best reward, and I cannot ask for more.
Douceur Canadienne
Makes four tarts of 3.5-inch diameter or one tart of six-inch diameter
Sweet Pastry Crust
1 cup icing sugar
1/2 cup butter (soft)
5 egg yolks
1/2 egg
2.5 cup all-purpose flour
Mix the icing sugar and soft butter together with a paddle in a mixer until well combined (do not beat the butter*). Slowly add the eggs and yolks. Conclude by adding the flour and mix until a dough has formed (not more than a minute). Wrap in cellophane and store in the fridge for two hours.
Roll your dough to 2 mm thickness and cut slightly bigger than your ring. Line up your tart (trim the excess dough from the ring with a knife). Store in the fridge for an hour, then eggwash** your tart and bake in an oven preheated at 350F until golden (around seven minutes).
Tips:
* Do not beat butter. Beating the butter will make your crust shrink during the baking process.
**Eggwash recipe: 1 egg, 1 egg yolk, 1/2 tsp sugar, 2 tbsp milk. Combine together with a whisk and sift before use.
Maple Syrup Ganache
4 tbsp pure maple syrup
2 tbsp cream 35%
2/3cup Zephyr white chocolate 34%
2 tsp cocoa butter Mycryo
1/2 vanilla pod
3 tbsp butter
Bring the maple syrup, vanilla pods (cut in half lengthwise) and cream to the boil in a saucepan. Once boiled, poor into the white chocolate and cocoa butter and create an emulsion* by mixing with a spatula (start from the centre gradually increasing the movement in an outward direction).
Let cool to 35 to 40C and add the butter with an immersion blender or spatula and finish the emulsion. The ganache should be smooth and shiny.
Then pour into the tart shell and decorate with the caramelized pecan slightly crushed. Let crystallize overnight in the fridge.
Tips:
* When the emulsion of the chocolate and liquid is done, your ganache should have a glossy texture.
Caramelized Pecan
1 cup pecan halves
3 tbsp pure maple syrup
Combine together and caramelize in a preheated oven at 300F until the maple syrup is dried (15 min.)
Light Vanilla Chantilly
1.5 cup whipping cream 35%
2 tbsp simple syrup*
1 vanilla pod
Cut the pod in half and extract the beans with a knife. Add them to the cream and icing sugar and whip it until firm. Use a piping bag with a St. Honore tip** and pipe the cream on the tart elegantly commencing with the exterior and working inward. Decorate with a caramelized pecan.
Tips:
*Simple syrup recipe: 5 tbsp water and 4 tbsp sugar. Bring to the boil and let cool down before use
** If you do not have a St. Honore tip, you can use a star tip number 10.
Happy baking!!!
- Christophe
