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Corman Artisan

Baker-Pastry chef

The Duna tart from Yann Duytsche

Sugared almond pastry
dolç frangipane
Light mousse with “Almond inspiration” chocolate
“Dulcey” crémeux
Crystallized coriander leaves
Also required
Fresh apricots
Split Marcona almonds 
14 cm Pavoni steel rings ref XF1520
16 cm Pavoni steel rings  ref XF1720 AF002
45 mm silicone mould 
Assembly and presentation   
Prepare the light mousse with “Almond inspiration” chocolate, fill in the sphero moulds and freeze.

Prepare the sweet pastry bases.
Prebake at 150 ºC until they begin to colour, then half-fill each ring with frangipane. After baking, cool in the freezer.

Make another mousse with “Almond inspiration” chocolate and fill the tarts to the edge. Remove from the mould and distribute in balls over the surface of the mousse. Freeze. Prepare the piping bag and decorate the pies with the hot “Almond inspiration” mixture.

Decorate with apricots, split Marcona almonds and crystallized coriander leaves.

Sugared almond pastry

240 g Butter
180 g icing sugar
4 g salt
100 g eggs
60 g pure almond powder
120 g Flour (T45)
350 g Flour (T45)

Almond frangipane

500 g Marzipan 50%
200 g Butter
200 g eggs
200 g pastry cream

Pastry cream

120 g milk
15 g Sélection cream 35 % fat
7 g cornstarch
4 g strong flour (T55)
16 g egg yolks
40 g sugar

“Almond inspiration” light mousse

500 g milk
1000 g Sélection cream 35 % fat
10 g Gelatine leaves
930 g Chocolate “Almond inspiration”

“Dulcey” crémeux

1000 g custard cream
580 g Chocolate “Dulcey”
8 g Gelatine leaves

1000 g custard cream for “Dulcey crémeux”

405 g Sélection cream 35 % fat
405 g milk
160 g egg yolks
80 g sugar

Crystallized coriander leaves

100 g egg whites
15 g sugar
1 g Gelatine leaves

Corman'products of the recipe