Dulcey Whirl

Mix a third of the cold milk with the potato starch, then set aside.
Heat the remaining milk to 185/195°F (85/90°C).
Pour a third of the hot milk into the milk and starch mixture and stir them together.
Return to the pan and bring to a boil.
Take the pan off the heat and add the bloomed gelatin.
Gradually pour the mixture onto the partially melted DULCEY 35% chocolate, emulsifying them with a spatula as you do so.
Add the chilled cream.
Blend with an immersion blender to perfect the emulsion.
Leave to set in the refrigerator, ideally for 12 hours at 40°F (4°C).
Beat it until it has a texture thick enough to use in a piping bag.

Mix together the walnut flour, hazelnut flour, confectioners’ sugar, salt, powdered vanilla, and all-purpose flour.
Sift them all together, then add the cold cubed butter.
Mix until fine, sandy crumbs have formed.
Add the eggs to the mixture.
Stop mixing once the dough is smooth and even.
Roll out the dough to a thickness of 3mm, then refrigerate it for 30 minutes.
Use some rings to help you cut the dough into cases for four 13cm tarts and place them in the freezer for 15 minutes.
Blind bake the tart cases at 320°F (160°C) for 10 minutes (in a fan-assisted oven).
Turn the baking pans around halfway through the cooking time so the cases bake more evenly.
Pipe 50g of spicy walnut and hazelnut cream straight into each tart case and add 10g of chopped walnuts.
Continue baking for 25 minutes.

Mix the creamed butter, confectioners’ sugar, starch, hazelnut flour, walnut flour, powdered vanilla, and gingerbread spice mix.
Gradually add the room-temperature eggs to the mixture.
Pipe the cream straight into the tart cases before baking.

Wash the oranges under running water. Use a knife to peel the oranges, removing the zest and rind. Set them aside to make the candied orange slices.
Cut the oranges into segments and bring them to a boil in a saucepan with the sugar.
Blend the mixture using an immersion blender to make a purée.
Refrigerate for 30 minutes.

Heat the homemade orange purée to 105°F (40°C).
Add the pectin combined with the sugar.
Bring it to a boil and add the lime juice, timut pepper and NOROHY vanilla bean.
Pour 70g of orange confit into the tart cases baked with the cream.
Chill for 30 minutes.

Immerse the orange slices in the cold water.
Blanch them so that the rind loses its bitterness by bringing the water to a boil.
Rinse them in cold water. Repeat 3 times.
Pour the sugar, water, and orange slices into a saucepan.
Bring to a boil, reduce the heat and simmer for 1 hour 30 minutes.
Leave the syrup in the refrigerator for 1 hour, then set it aside in a jar.

Place the tart on the turntable. Pipe on the DULCEY 35% whipped ganache, starting from the center.
Decorate with candied orange slices, chopped hazelnuts and chocolate rounds.