EBOOK

Embrace the

FALL IN SPICE
+ 15 Exclusive Fall Recipes.
Trutworthy Guide to Infusions.
For Beginners and Pro Bakers.

NOVEMBER 2022 @Bonebeau

 BEHIND THE TARTS 3

ESSENTIALS & EQUIPMENTS 7

•Tart Composition. 8
•Tart Dough. 9
•Shaping & Baking. 13

COMMON PREPARATIONS 14

PUMPKIN ‘N SPICE
•All Spices Tart Dough. 10
•Pumpkin Seeds Praliné. 18
•All Spices Cremeux. 21
•Pumpkin Compote. 24
•Neutral Glaze. 15

BANOFFEE F.E
(Banana & Anis Star)
•All Spices Tart Dough. 10
•Banana Sponge Biscuit. 30
•Banana & Anis Star Crémeux. 33
•Banana & Caramel Dome. 36
•Neutral Glaze. 15

LARAXENE
(Pine Nut & Orange Blossom)
•Almond Tart Dough. 11
•Pine Nut Praliné. 43
•Pine Nut Crunch. 45
•Dulcey Ganache. 49
•Orange Blossom Whipped Ganache. 52
 LARAXENE
The Pine Nut and Orange Blossom Tart or also known as my dream
tart, was one of my very first tart that I saw on Instagram and was
stunned that there are actually varieties for tarts.
Ever Since, it has been more than 3 years till I got to make my own
version of it!
It felt , looked and tasted amazing, I would say the pastry techniques
are all behind this but the truth is the heart behind the tart was the
reason for it turning out this delightful.

BEHIND THE TARTS Page 3

 BANNOFEE F.E
F.E Stands for Final Evolution, to
come and explain it, during my tart
adventure I have made so many
Bannoffee tarts and pies, always
adding up things mixing them
together trying to change shapes and
models until I finally decided on this
one, I said it might be the last
Bannoffee tart to make but I never
trust myself around any tart.

PUMPKIN ‘N SPICE
This tart is the true sponsor for the
Fall Season, everyone enjoys some
pumpkin pie, so I just decided to
raise up the challenge and make it
into a fancy elegant tart, it would
make the competition a serious fun.

BEHIND THE TARTS Page 4

 “
TRUTH IS YOU
NEVER NEED A
SEASON TO GO
WILD WITH
SPICES
 ESSENTIALS
&
EQUIPMENTS
 Essentials & Equipements

1. Recipients/Mixing bowls. 8. Silicone Mat & Silpat Mat.

2. Spatulas. 9. Perforated tart ring and
3. Whisks (Handheld / electric). perforated baking tray.
4. Electronic balance/scale. 10. Wrack for cooling.
5. Off set spatula. 11. Pastry brush.
6. Tea spoons / Forks. 12. Immersion blender.
7. French spoon / mesuring spoon 13. Half Sphere Silicone mold.

Essentials & Equipements Page 7

 TART COMPOSITION
• All Spices Tart Dough.
• Banana Sponge Biscuit.
• Banana & Anis Star Crémeux.
• Banana & Caramel Dome.
• Neutral Glaze.

• All Spices Tart Dough.

• Pumpkin Seeds Praliné.
• All Spices Cremeux.
• Pumpkin Compote.
• Neutral Glaze.

• Almond Tart Dough.

• Pine Nut Praliné.
• Pine Nut Crunch.
• Dulcey Ganache.
• Orange Blossom Whipped
Ganache.
TART DOUGH
 ALL SPICE TART DOUGH

INGREDIENTS
• 100 g Unsalted soft butter.
• 60 g Powder sugar.
• ½ Tea spn Cinnamon Powder.
• ¼ Tea spn Clove Powder.
• ¼ Tea spn Cardamom Powder.
• ½ Tea spn Star Powder.
• 55 g Whole egg (1 egg).
• 200 g All purpose flour.
• Pinch of salt.

ABOUT THE RECIPE

Preparation:
10 minutes.
Rest/Chill time:
At least 2 hours in the fridge.
Conservation:
Up to 3 months in the freezer.
Serving :
10 to 15 Round tarts of 7cm Ø.

ABOUT THE INGREDIENTS

• The unsalted butter must be at room
temperature.
• The butter can be replaced with only
margarine.
• The powdered sugar can be replaced
with fine light brown sugar.
• You can use the store bought all
spice mix instead of the listed spices.

Tart Dough / Recipe Page 10

 ALMOND TART DOUGH

INGREDIENTS
• 100 g Unsalted soft butter.
• 60 g Powder sugar.
• 55 g Whole egg (1 egg).
• 45 g Almond Flour/Powder.
• 200 g All purpose flour.
• Pinch of salt.

ABOUT THE RECIPE

Preparation:
10 minutes.
Rest/Chill time:
At least 2 hours in the fridge.
Conservation:
Up to 3 months in the freezer.
Serving :
10 to 15 Round Tarts of 7cmØ.

ABOUT THE INGREDIENTS

• The unsalted butter must be at room
temperature.
• The butter can be replaced with only
margarine.
• The powdered sugar can be replaced
with fine light brown sugar.
• Preferably make your own almond
powder with unblanched almonds.

Tart Dough / Recipe Page 11

 INSTRUCTIONS
• Cream the unsalted soft butter • Add the sifted flour, almond
with the powdered sugar until powder (for almond tart dough),
well combined. All Spices (for All Spice tart
• Add the whisked and filtered dough) and mix, stop once the
egg. dry ingredients disappear.
• Using a whisk mix until well • Wrap it up in a plastic film and
homogenized, it should look like let it rest for at least 2 hours or
a butter cream. overnight in the fridge or freezer.

PREPARATIONS

Tart Dough / Recipe Page 12

 SHAPING
• In between two silicone mat or
parchment paper, roll the dough
to 3 or 2 mm of thickness.
• Using a knife shape long strips of
2 cm width.
• Put the dough in the freezer for 10
minutes.
• Lay it inside of the perforated tart
ring.
• Cut the excess of the dough.
• Press the ring onto the rolled
dough.

BAKING

• Freeze the shaped tart shell

before baking.
• Preheat your oven at 170°C.
• Bake the tart shells directly from
the freezer for around 15 to 20
minutes.
• Baking is always on a perforated
tray and a silpat mat.
• Let them cool slightly and remove
the tart ring.
• Brush a mixture of 1 egg yolk and
5 ml heavy cream.
• Bake again at 160°C for 15 more
minutes or until golden brown.

Tart Dough / Shaping & Baking Page 13

 COMMON
PREPARATIONS
 COMMON PREPARATIONS

DULCEY CHOCOLATE
• In a sauce pan and over medium
to low heat melt the white
chocolate stirring constantly.
• It will curdle then start to
caramelize and change color, once
at a light brown color take it off
the heat.
• Put in a recipients and mix until
fluid again.

NEUTRAL GLAZE

• 100 g Granulated Sugar.

• 20 g Glucose Syrup.
• 75 ml Water.
• 5 g Powdered Gelatin + 25 ml
Cold Water.

• Bloom the gelatin in cold water

and set in the fridge for 10
minutes.
• Make syrup with the sugar,
glucose and water to 103°C.
• Let it cool to 70°C and pour it
over the bloomed gelatin.
• Mix it with an immersion
blender and filter it twice.
• Cover to the top and let it
completely set in the fridge.
• Reheat it on a double boiler and
use it around 29° to 32°C

Page 15
PUMPKIN ‘N SPICE
PUMPKIN
PRALINE
 PUMPKIN PRALINE

INGREDIENTS

• 100 g Blanched almonds.

• 70 g Green pumpkin seeds.
• 70 g Granulated sugar.
• 15 to 25 ml Neutral oil.

ABOUT THE RECIPE

Preparation:
5 minutes.
Rest/Chill Time:
None.
Conservation:
Up to 10 days in an airtight container.
Serving :
Up to 7 round tarts of 7 cm Ø.

ABOUT THE INGREDIENTS

• Do not skip the unblanched

almonds.
• Neutral oil can be replaced with
almond oil.
• Try not to go with strong oils such
as hazelnut, coco oils.

Pumkin Praliné Page 18

 INSTRUCTIONS
• In a preheated oven, toast the • In a mixer/blender, grind the
blanched almonds at 180°C for 10 green pumpkin seeds, toasted
to 20 minutes. almonds and the caramel.
• Let them completely cool. • Once it forms a paste add the
• Over medium heat melt the neutral oil and the salt.
sugar into a light brown caramel. • Mix again, store in container,
• Pour it on a silicone mat or give it a mix with a spoon before
parchment paper and let it cool. use.

PREPARATIONS

Pumpkin Praliné Page 19

ALL SPICE
CREMEUX
 ALL SPICE CREMEUX

INGREDIENTS
• 130 ml whole milk.
• 1 Lemon zest.
• ½ Tea spn cinnamon.
• 5 Cardamom seeds.
• 3 Cloves.
• 2 egg yolks.
• 100 g White chocolate.
• 1 g Gelatin + 5 ml cold water.

ABOUT THE RECIPE

Preparation:
15 minutes + 1 hour for infusion.
Rest/Chill Time:
8 hours/overnight in the fridge.
Conservation:
5 days in the fridge.
Serving :
7 round tarts of 7 cm Ø.

ABOUT THE INGREDIENTS

• Skimmed milk can be used, but
avoid using plant based milk.
• Store bought All Spice mix can be
used instead of the listed spices.
• Highly recommend to use powdered
gelatin.
• Gelatin has to be around 170 – 200
bloom.

All Spice Cremeux Page 21

 INSTRUCTIONS
• Bring the milk and the listed • Blend with an immersion
spices to a light boil. blender.
• Immediately cover them with a • Pour in a container and cover to
plastic wrap and let them infuse. the top with a plastic wrap.
• Filter the infused milk, add the • Let it completely set in the
egg yolk, and over medium heat fridge.
cook them to 75°C.
• Pour over the chocolate and
gelatin mass.

PREPARATIONS

All Spice Cremeux Page 22

PUMPKIN
COMPOTE
 PUMPKIN COMPOTE

INGREDIENTS

• 170 g Pumpkin purée.

• 50 g Light brown sugar.
• 10 g Glucose syrup.
• 10 g Corn starch.

ABOUT THE RECIPE

Preparation:
15 minutes.
Rest/Chill Time:
6 hours in the freezer.
Conservation:
Up to 7 days in the fridge.
Serving :
4 Dômes.

ABOUT THE INGREDIENTS

• Glucose syrup can be replaced with
inverted sugar or honey.
• Store bought Pumpkin Purée Can
be used.
• Light brown sugar can be replaced
with regular Sugar.

Pumpkin Compote Page 24

 INSTRUCTIONS
• Boil the pumpkin until very • Optionally filter over a sieve.
soft(skip this step if using store • Let it cool and fill in the silicone
bought pumpkin purée). molds, smoothing up the surface
• Blend the purée. with an offset spatula.
• Add the light brown sugar and • Freeze, unmold and leave in the
glucose and corn starch. freezer until time to assemble
• Mix well before putting on fire. the tart.
• Over medium heat cook the
purée, mixing constantly until
thickens.

PREPARATIONS

Pumpkin Compote Page 25

 ASSEMBLY

COMPOSITION INSTRUCTIONS
1. Pipe in the green pumpkin seed praline.
Tart Shell Dimensions: 2. Optionally, add some green pumpkin seeds
Round tart of 7 cm Ø. for a bit of crunch.
3. Set in the freezer for 10 minutes.
4. Pipe the All Spice cremeux on top of it and
smooth the surface with an offset spatula.
Composition Order : 5. Run the tip of your thumb around the
1. All Spice tart dough. edges of the tart to remove excess cream.
2. Green pumpkin seed praline. 6. Freeze for 10 minutes.
3. All Spice cremeux. 7. Meanwhile unmold the pumpkin compote
4. Pumpkin compote (dome). and glaze it with the neutral glaze when it
5. Neutral glaze. is around 29 to 32°C.
8. Carefully place the dome on top of the tart
helping yourself with a spatula and an off
set spatula.
9. Decorate with one green pumpkin seed of a
gold leaf.

Assembly Page 26
Assembly Page 27
BANOFFEE F.E
BANANA
SPONGE
BISCUIT
 BANANA SPONGE BISCUIT

INGREDIENTS

• 20 g Unsalted butter.
• 20 g Granulated sugar.
• 20 g All purpose flour.
• 50 g Banana.
• 50 g Egg whites.

ABOUT THE RECIPE

Preparation:
15 minutes.
Baking Time:
10 to 15 minutes at 180°C.
Conservation:
Up to 7 days in an airtight container.
Serving :
10 Round tarts of 7cm Ø.

ABOUT THE INGREDIENTS

• Unsalted butter can be replaced
with margarine.
• Cake flour can be used.
• Granulated sugar can be replaced by
light brown sugar for extra flavor.
• Vanilla extract can be added.

Banana Sponge Biscuit Page 30

 INSTRUCTIONS
• Cream the very soft unsalted • Add 1/3 of the whipped egg
butter with the sugar until just whites to the cake batter and
combined, add the all purpose mix it in.
flour and mix again. • Add the remaining whipped
• Finely mash the banana and eggs and gently fold it in.
add it to the previous mixture. • Pour in a cake mold or a
• Whip the egg whites to stiff silicone mat/parchment paper.
peaks. • Bake as listed in the
instructions.

PREPARATIONS

Banana Sponge Biscuit Page 31

 BANANA
&
ANIS STAR
CREMEUX
 BANANA & ANIS STAR CREMEUX

INGREDIENTS
• 130 ml Whole milk.
• 5 Anis stars (around 3 to 5 g).
• 2 Egg yolks.
• 100 g White chocolate.
• 60 g Banana.
• 1 g Powdered gelatin + 5 ml
cold water.

ABOUT THE RECIPE

Preparation:
15 minutes + 1 hour for infusion.
Rest/Chill Time:
8 hours in the fridge/overnight.
Conservation:
Up to 5 days in the fridge.
Serving :
Up to 7 round tarts of 7 cm Ø.

ABOUT THE INGREDIENTS

• Skimmed Milk Can be used, but

Avoid using plant based milk.
• Powdered Anis Star Can be used.
• Gelatin has to be around 170 – 200
bloom.

Banana & Anis Star Crémeux Page 33

 INSTRUCTIONS
• Bring the milk and the Anis star • Blend with an emergent blender.
to a light boil. • Pour in a container and cover to
• Immediately cover them with a the top with a plastic wrap.
plastic wrap and let them infuse. • Let it completely set in the
• Filter the infused milk, add the fridge.
egg yolk, and over medium heat
cook them to 75°C.
• Pour over the chocolate, banana
and gelatin mass.

PREPARATIONS

Banana & Anis Star Crémeux Page 34

 BANANA
&
CARAMEL
DOME
 BANANA & CARAMEL DOME

INGREDIENTS
• 170 g Banana.
• 5 ml Lemon juice
• 90 g Sugar.
• 60 g Heavy cream 30% FAT.
• 30 ml Whole milk.
• 10 g Butter
• 2 g Gelatin + 10 ml cold water.

ABOUT THE RECIPE

Preparation:
20 minutes.
Rest/Chill Time:
Freeze for 6 hours / overnight.
Conservation:
5 days in the fridge.
Serving :
5 domes.

ABOUT THE INGREDIENTS

• The Lemon juice is optional.

• The Gelatin is also optional.
• Avoid using ripped bananas.

Banana & Caramel Dome Page 36

 INSTRUCTIONS
• Cut the banana to small cubes or • Put it back on heat and cook for
desired shape and add the lemon 30 seconds to one minute.
juice. • Pour it over cold unsalted butter
• Bring to a boil the heavy cream, and blend with an immersion
and whole milk, set aside. blender.
• Over medium heat melt the • Let it cool and add 80g of this
sugar to a light brown caramel. caramel to the cut bananas.
• Deglaze with the hot liquids on • Mix well and then fill in the
three or multiple times. silicone molds and freeze.

PREPARATIONS

Banana & Caramel Dome Page 37

ASSEMBLY
 ASSEMBLY

COMPOSITION INSTRUCTIONS
1. Pipe in a bit of caramel in the bottom of the
Tart Shell Dimensions: tart to hold the biscuit in place.
Round tart of 7cm Ø. 2. Place the banana sponge biscuit.
3. Pipe over it the Anis star and banana
cremeux.
4. Smooth the surface with an offset spatula
and run the tip of your thumb around the
Composition Order : edges of the tart to remove excess cream,
1. All Spice sweet dough. put in the freezer for 10 minutes.
2. Banana sponge biscuit. 5. Meanwhile unmold the banana and caramel
3. All Spice cremeux. dome and glaze it with the neutral glaze
4. Banana and caramel (dome). that should be around 29° to 30° C.
5. Neutral glaze. 6. Place the glazed dome on top of the tart
helping yourself with an offset spatula and a
spatula.
7. Optionally, decorate with banana chips or
gold leaf, best to be left simple.

Assembly Page 39
Assembly Page 40
LARAXENE
PINE NUT
PRALINE
 PINE NUT PRALINE

INGREDIENTS

• 150 g Pine nut.

• 75 g Granulated sugar.
• 10 ml Neutral oil.
• Pinch of salt.

ABOUT THE RECIPE

Preparation:
25 minutes.
Toasting :
At 180° C for 10 to 15 minutes.
Conservation:
Up to 10 days in an airtight container.
Serving :
Up to 5 round tarts of 7cm Ø.

ABOUT THE INGREDIENTS

• Pine nuts can easily burn while
toasting, KEEP an eye on them.
• You can add some toasted blanched
almonds if the pine nuts seem to be
strong in flavor.
• Neutral oil is optional but you might
end up with a thick praline.

Pine Nut Praline Page 43

 INSTRUCTIONS
• In a preheated oven, toast the • In a mixer/blender, grind the
pine nuts at 180°C for 10 to 15 toasted pine nuts and the
minutes. caramel.
• Let them completely cool. • Once it forms a paste add the
• Over medium heat melt the neutral oil and the salt.
sugar into a light brown caramel. • Mix again, store in a container,
• Pour it on a silicone mat or give it a mix with a spoon before
parchment paper and let it cool. use.

PREPARATIONS

Pine Nut Praline Page 44

PINE NUT
CRUNCH
 PINE NUT CRUNCH

INGREDIENTS

• 100 g Pine nut praliné.

• 15 ml Neutral oil.
• 45 g Feuilletine / Croustillant.
• 10 g Crushed pine nuts.

ABOUT THE RECIPE

Preparation:
5 minutes.
Rest/Chill Time:
NONE
Conservation:
10 days in an airtight container.
Serving :
5 round tarts of 7cm

ABOUT THE INGREDIENTS

• The crushed pine nuts are optional.
• Add more or less feuilletine
depending on how crunchy you
want it.
• Neutral oil can be replaced by
almond oil for extra flavor.

Pine Nut Crunch Page 46

 INSTRUCTIONS

• Add the neutral oil to the pine

nut praline and mix well.
• Add the feuilletine and the
crushed pine nuts and mix again.
• Set aside in an airtight container
until use.

PREPARATIONS

Pine Nut Crunch Page 47

 DULCEY
GANACHE
 DULCEY GANACHE

INGREDIENTS

• 100 g Dulcey chocolate.

• 100 ml Heavy cream 30% FAT.
• 10 ml Whole milk.

ABOUT THE RECIPE

Preparation:
20 minutes.
Rest/Chill Time:
2 hours/overnight in the fridge.
Conservation:
3 days in the fridge.
Serving :
5 sandwich cookie tart.

ABOUT THE INGREDIENTS

• Whole milk can be replaced with
skimmed milk or plant based milk.
• Light brown sugar can be replaced
with regular granulated sugar.
• The cake flour can be skipped.
• You can add vanilla extract for extra
flavor.

Dulcey Ganache Page 49

 INSTRUCTIONS

• Bring the heavy cream and whole

milk to a light boil.
• Pour it over the dulcey chocolate.
• Blend with an immersion blender.
• Pour in a container and cover to
the top with a plastic wrap.
• Let it completely cool in the
fridge.

PREPARATIONS

Dulcey Ganache Page 50

ORANGE
BLOSSOM
WHIPPED
GANACHE
 ORANGE BLOSSOM WHIPPED GANACHE

INGREDIENTS
• 100 g White chocolate.
• 100 ml Heavy cream 30% FAT
(1).
• 160 ml Heavy cream 30% FAT
(2).
• 3 drops of Orange Blossom
essence.

ABOUT THE RECIPE

Preparation:
10 minutes.
Rest/Chill Time:
None.
Conservation:
3 days in the fridge.
Serving :
5 Sandwich cookie tart.

ABOUT THE INGREDIENTS

• 2 g of gelatin can be added.

• Orange Blossom essence can be
replaced with Orange blossom
essential oil or extract.

Orange Blossom Whipped Ganache Page 52

 INSTRUCTIONS

• Bring the heavy cream to a light • Let it completely cool in the

boil. fridge.
• Pour it over the white chocolate. • Whip it on medium heat until it
• Blend with an immersion reaches medium to stiff peaks
blender. but not too much stiff.
• Add the other measure of heavy • If it seems too stiff you can add
cream (2) and blend again. some milk until it gets to a
• Pour it in a container and cover pipeable consistency.
to the top with a plastic wrap.

PREPARATIONS

Orange Blossom Whipped Ganache Page 53

ASSEMBLY
 ASSEMBLY

COMPOSITION INSTRUCTIONS
1. Fill the tart with the pine nut crunch,
Tart Shell Dimensions: pressing gently with a back of the spoon to
Round tart of 7cm Ø. make it even.
2. Pipe the dulcey ganache over it, and
smooth with an offset spatula, set in the
freezer for 5 minutes.
Composition Order : 3. Whip the Orange Blossom whipped
ganache and pipe a big dollop using a
1. Almond sweet dough.
round nozzle of 2 cm diameter.
2.Pine nut crunch.
4. Heat slightly the back of the French spoon
3.Dulcey ganache.
(or a measuring spoon) and create a small
4.Orange Blossom whipped
fosse in the piped cream.
ganache.
5. Fill it with the pine nut praline.
5.Pine nut praline.
6. Decorate with some Pine nuts.

Assembly Page 55
Assembly Page 56