Here is a baking tutorial, yes yes, another one! This Disney dessert will require a little time and organisation but the result is worth it! So good luck and get to work! All the secrets to make a success of your dessert in the colours of the 30th anniversary of Disneyland Paris!
Shortcrust pastry :
- 130 g soft butter
- 260 g flour
- 90 g sugar
- 30 g almond powder
- 1 egg
- 1 pinch of salt
The apple/almond cream insert:
- 2 large apples
- salted butter
- 10 g vanilla sugar
- 35 g soft butter
- 35g icing sugar
- 35 g almond powder
- 1 egg
- salted butter caramel (unless you have the courage to make it yourself)
The vanilla mousse :
- 1 sheet of gelatine
- 80 g whole milk
- 120 g white chocolate
- 170 g whipping cream
- vanilla powder
- 3 sheets of gelatine
- 40 ml water
- 100 g sugar
- 100 g glucose
- 100 g white chocolate
- 50 g unsweetened condensed milk
- pink and purple gel colouring
- a little whipping cream and icing sugar
D-2 of the tasting :
We prepare the vanilla mousse which needs to be frozen. Put the gelatine to rehydrate in cold water for about ten minutes. Whip the whipping cream and keep it in a cool place. Melt the white chocolate. Once all these steps are done, you can heat the milk with the vanilla powder and add the softened gelatine off the heat. Then pour it over the melted white chocolate. Mix well. You can then add the whipped cream and pour this mixture into a round mould. Put it in the freezer.
Next, we start with the shortcrust pastry. Mix the butter in small pieces, the flour, the icing sugar, the almond powder and the pinch of salt in a food processor or by hand until the mixture is very sandy. Then add the egg and knead again until you have a nice ball. Spread the dough between two sheets of baking paper and chill for 30 minutes. When this time has elapsed, you can then put the dough in a pie tin, prick the base with a fork and leave it to rest in the fridge overnight.
D-1 of the tasting :
First of all, the shortcrust pastry is baked: 15 minutes in an oven at 160°C. Leave it to cool before brushing it with a mixture of egg yolk and a few drops of liquid cream. This step will protect the pastry from the wet filling that will come on top and keep it crisp!
While the pastry is cooling, peel the apples and cut them into small cubes. Fry them in a little butter and sprinkle with vanilla sugar. You can stop cooking when the apples have melted. You can then pour them onto the tart base.
Next, prepare the almond cream by mixing the ingredients together and pour it over the apples.
Bake the whole thing again for 10 to 15 minutes at 160°C. When the base of the tart has cooled, spread a few spoonfuls of salted butter caramel over it.
This is the most delicate stage: the mirror glazing…
Start by softening the gelatine in cold water and then heat the water, sugar and glucose in a pan. Bring to the boil and remove from the heat, add the softened gelatine. Mix and incorporate your white chocolate and then add the condensed milk. Put the mixture in a hand blender and leave the icing to cool to around 37°C and divide it between two containers. Colour one part pink and the other purple.
In a third container, carefully pour the glazes, alternating the colours several times. Take your mousse out of the freezer and place it on a slightly high container. Pour the icing over the still frozen mousse. When the dessert is completely glazed, carefully place it on the tart base.
You can then whip a little whipping cream with icing sugar. Put the mixture in a piping bag. Use a toothpick to draw a Mickey head resembling the 30 year symbol and pipe your whipped cream onto the trace thus formed in the icing.
It was not an easy task but the result is rather nice and very greedy ! To bring your dessert, what could be better than a tray with the colours of the 30 years ?