Chef Joël Antunes of
JOËL—Atlanta,
GA
Adapted by StarChefs.com
Yield:
12 Servings
Ingredients:
Monai du pape tuile:
- 75 grams egg whites
- 60 grams sugar
- 30 grams flour
- 30 grams butter
- 400 grams water
Praline crème:
- 100 grams almond paste
- 100 grams pastry crème
- 2.5 gelatin leaves
- 40 grams Rum
- 400 grams whipped cream
Lemon sorbet:
- 250 grams water
- 160 grams sugar
- 70 grams glucose
- 6 grams stabilizer
- 250 grams milk (boiled)
- 250 grams lemon juice
Candied pecan nuts:
- 750 grams sugar
- 500 grams water
- 200 grams pecans
Method:
For tuile:
Mix whites, sugar, flour and melted butter together. Add water.
Let rest for 2 hours, mixing well during use. Fill non-stick molds
of choice with 1 Tablespoon of mix and bake at 375°F for 7-8
minutes until brown. Remove from mold and lay flat on counter
to cool.
For praline crème:
Mix almond paste and pastry crème in Cuisinart. Boil rum
and add gelatin off the heat. When cool add to pastry cream and
fold in whipped cream.
For lemon sorbet:
Boil water, sugar and glucose. Chill and add stabilizer, boiled
milk and lemon juice.
For candied pecans:
Make syrup by cooking the sugar and water. Toss nuts in syrup
and strain. Bake until lightly toasted. Break into pieces for
garnish.
For assembly:
To assemble, put a small amount of crème on plate to hold
the tuile. Add more crème and pecan pieces and build 4-5
layers high repeating each time. Serve with lemon sorbet.
Wine Pairing:
A dessert wine such as Boutari 2000 Muscat Samos
