Gelatin
2 tangerines with peel and seeds, cut into pieces
2 cups all-purpose flour
1/2 cup water
Pastry Dough
4 eggs
2/3 cup all-purpose flour
3/4 cup wheat flour
1/2 teaspoon active dry yeast
To Glaze
2 cups tangerine juice
Filling
2 cups heavy cream
1 cup natural yogurt (200g)
4 tangerines, peeled and cut into small cubes
Garnish
Baking sheet with parchment paper
Gelatin
2 tangerines with peel and seeds, cut into pieces
2 cups all-purpose flour
1/2 cup water
Pastry Dough
4 eggs
2/3 cup all-purpose flour
3/4 cup wheat flour
1/2 teaspoon active dry yeast
To Glaze
2 cups tangerine juice
Filling
2 cups heavy cream
1 cup natural yogurt (200g)
4 tangerines, peeled and cut into small cubes
Garnish
Baking sheet with parchment paper
Gelatin
Combine all ingredients in a saucepan and cook over medium heat until the gelatin melts
Fry
Cook for 15 minutes or until the desired consistency is reached (test by placing a small amount on a plate)
If it doesn't run, it's ready
Remove from heat and let cool
Pastry Dough
1
Preheat oven to medium temperature
Bake in a preheated oven at 350°F for 30 minutes or until golden brown and the pastry is loose
Remove from oven and let cool for 10 minutes
Unmold
Filling
Beat heavy cream in an electric mixer until stiff peaks form
Add yogurt and mix carefully
Cover with plastic wrap and refrigerate
Molding
1
Cut the cooled pastry in half lengthwise
Place one half on a serving plate
Glace with half of the tangerine juice
Sprinkle with half of the reserved gelatin mixture
2
Top with remaining pastry, brush with remaining glaze, and sprinkle with remaining gelatin mixture
Cover with plastic wrap and refrigerate until ready to serve.
