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Tompouce with namelaka

Various textures come together in this reinvented classic. A beautiful combination with various soft fruits.By Bart de Gans.

Ingredients

25gDry butter 84%
10gFine salt
500gWeak flour
250gDry butter 84% (touring butter)
260gWater

90gcornstarch
80gVending machine sugar
180gWhole eggs
1000gWhole UHT milk

340gIvoire chocolate
4gGelatine
200gWhole UHT milk
400gUHT cream 35%

500gSugar

Preparation

  1. Mix all ingredients in the mixer with a paddle, except the tourage butter.
  2. Shape the dough into a rectangle and wrap in plastic.
  3. Store for at least 12 hours in the refrigerator.
  4. Add the tourage butter.
  5. Fold the dough five times and let the dough rest in the refrigerator for at least 4 hours between each fold.

  1. Bring the milk to a boil and pour it over the mixture of eggs, sugar, and starch.
  2. Cook everything to boiling point.
  3. Blend thoroughly as soon as possible to complete the emulsion. Cool down quickly.

  1. Bring the milk to a boil and add the soaked gelatin.
  2. Emulsify with a silicone spatula while gradually pouring the mixture over the partially melted chocolate.
  3. Blend thoroughly as soon as possible to complete the emulsion. Pour out at 45 to 50°C.
  4. Preferably let crystallize for 12 hours at 4°C in the refrigerator.

  1. Make a dry caramel by adding portions of sugar to a hot pan.
  2. Pour out and grind into powder using a food processor and use over the puff pastry.
  3. Bake and caramelize at 180°C.

  1. Prepare the puff pastry, then cut it into strips of 3 by 15 cm after baking.
  2. Caramelize with the sugar and add sea salt.
  3. Layer the pastry cream and Namelaka and decorate with the soft fruits.