Auro White Chocolate Dalandan Tarragon Pie

Bake a delicious yet simple tart with a Filipino twist!
We came up with a special recipe with Chef Leti Moreau to elevate your party spread crafted using our White Chocolate!

Recipe

Pâte Sucrée
  • 60 g of Butter
  • 40 g of Icing Sugar
  • 8 g g of Almond Powder
  • 1 g of Salt
  • 20 g of Eggs
  • 100 g of Flour
  1. Mix small pieces of butter with Icing Sugar with the paddle.
  2. Add eggs little by little
  3. When you have as creamy texture, add all the dry ingredients.
  4. Keep it in the fridge for few hours.
  5. Roll it with the dough sheeter at 3.
  6. Put the dough in the tart ring (20 cm)
  7. Bake it with rice inside at 175°c during 15 minutes.
  8. Remove the rice and bake 4 minutes more.

 

 Dalandan Cream
  • 25 g of Dalandan Juice
  • 20 g of Lemon Juice
  • 75 g of Eggs
  • 60 g of Sugar
  • 2 g of Gelatin
  • 37 g of Butter
  • 6 g of Tarragon
  • 1 zest of Dalandan
  1. Warm up Dalandan / Lemon Juice with Dalandan zests.
  2. Mix together eggs and sugar and pour it on the top of the lemon/ Dalandan juice.
  3. Boil it, and add gelatin.
  4. At 35°c, add butter and blend it with hand blender.

 

 Italian Meringue
  • 80 g of Egg Whites
  • 50 g of Water
  • 160 g of Sugar
  1. Cook sugar and water at 118°c.
  2. Pour it on top of Egg Whites.
  3. Use it when it’s cold

 Vanilla Biscuit
  • 92 g of Eggs
  • 135 g of Marzipan
  • 2 g of Baking Powder
  • 30 g of Flour
  • 42 g of Butter
  • 33 g of Egg Whites.
  1. Inside a food processor, mix together the marzipan and the eggs together.
  2. Put it inside a mixer bowl with a whisk and whip it until you have ribbon texture.
  3. Add the powders and carefully the butter.
  4. Whip the egg whites and add it inside the marzipan mix.
  5. Cook it at 165°c during 9 minutes.After cooking, cut bands and rounds of biscuit.

 

 Dalandan Jelly
  • 200 g of Dalandan Juice
  • 130 g of Sugar
  • 3 g of Yellow Pectin
  • 7 g of Tarragon
  1. Make an infusion between the dalandan and the Tarragon
  2. Add the pectin + sugar at 60°c.
  3. Cook it at 103°c.
  4. Mix it with the paddle before using.

 

 Tarragon Ganache Montée
  •  113 g of Cream
  • 10 g of Tarragon
  • 13 g of Inverted Sugar
  • 13 g of Glucose
  • 150 g of White chocolate
  • 288 g of Cream
  • 5 g of Ricard
  1. Make an infusion between the first cream and the Tarragon
  2. Warm up the cream in a pan with the inverted sugar, the glucose.
  3. Pour it on the top of white chocolate for make a ganache.
  4. Add the cold cream.
  5. Mix with the hand-blender.
  6. Keep it during 12 hours at 4°c.