Pistachio, Sapote Bavaroise

and cherry tart

Inspiring your creations™

More than a recipe, it’s a search

for intensity and the purest

flavours by cocoa planters,

Cacao Barry and local chefs who

share a passion for our terroir.

Discover the result of this

extraordinary collaboration

through the recipes developed by

Cacao Barry North American

Ambassadors during

the Creative Day.

Chocolate Academy™ Center — Montreal4850, Molson street, Montreal, QC, Canada H1Y 3J81 855 619-8676

www.Cacao-Barry.caCacaoBarry

@CacaoBarry_caCacaoBarryOfficial

PISTACHIO, SAPOTE BAVAROISE AND CHERRY TART

Sweet Dough

Almond Pistachio Cream

Flour Corn StarchIcing sugarAlmond flourButterEggSaltVanilla bean

SugarButterEggAlmond flourFlourPistachio paste

200 g20 g

125 g 50 g

125 g50 g

2 g1

125 g125 g125 g125 g

50 g50 g

/ Sift the dry ingredients.

/ Cream the butter and icing sugar.

/ Add the eggs and incorporate the dry ingredients.

/ Mix until just combined. Let the dough rest in the fridge.

/ Roll out to 3 mm thick and cut to desired shape.

/ Cream the butter and the sugar.

/ Add the dry ingredients and then add the eggs one by one.

/ Add the pistachio paste.

/ Pour in the frame over the pre-cooked sweet dough.

Assembly/ Spray the bavaroise with green cocoa butter.

/ Place on the almond pistachio cream.

/ Decorate the edges with pistachio pieces and cherries and pistachios on top of the tart.

White Chocolate and Sapote Bavaroise

Fresh Cherry Confit

Whole milkCreamYolksSugarGrated sapote Gelatin sheetZéphyr™ white couverture chocolate

Fresh cherriesLemon juiceSugarGlucosePectin NH

125 g125 g

50 g 25 g 20 g

4 g250 g

300 g 50 g 60 g50 g10 g

/ Heat the milk and cream and infuse with the grated sapote.

/ Whip the yolks with the sugar.

/ Cook the anglaise to 85°C and add the pre-soaked gelatine.

/ Pour on the Zéphyr™ white chocolate and emulsify.

/ At 40°C add the soft whipped cream.

/ Pour in the cherry confit frame and blast freeze.

/ Pit the cherries and cook with the glucose.

/ Add the sugar and the pectin and cook to a roaring boil.

/ Pour in a frame 6 cm wide by 30 cm long.

/ Let cool and freeze.

Pastry Team : Nicolas Dutertre, Marc Chiecchio and Roland Del Monte M.O.F.