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  • Chocolate Caramel Tartlet

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    Petre
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    This document provides a recipe for chocolate caramel tartlets with eight steps. It involves making a chocolate crust, baking it in tart shells, then filling with layers of chocolate mousse, soft salted caramel, and chocolate cremeux. The tartlets are then coated with a cocoa-chocolate velvet spray and dusted with cocoa powder before serving.

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    This document provides a recipe for chocolate caramel tartlets with eight steps. It involves making a chocolate crust, baking it in tart shells, then filling with layers of chocolate mousse, soft salted caramel, and chocolate cremeux. The tartlets are then coated with a cocoa-chocolate velvet spray and dusted with cocoa powder before serving.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    Download as pdf or txt
    150 views3 pages

    Chocolate Caramel Tartlet

    Uploaded by

    Petre
    This document provides a recipe for chocolate caramel tartlets with eight steps. It involves making a chocolate crust, baking it in tart shells, then filling with layers of chocolate mousse, soft salted caramel, and chocolate cremeux. The tartlets are then coated with a cocoa-chocolate velvet spray and dusted with cocoa powder before serving.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 3

    Chocolate Caramel Tartlet

    Chocolate Crust
      125 g Butter, soften

      80 g Powdered sugar

      30 g Almond meal

      1 g Salt

      50 g Eggs

      180 g All-purpose flour

      20 g Unsweetened cocoa powder

    Chocolate Mousse
      180 g Heavy cream, hot

      180 g Heavy cream, chilled

      15 g Corn syrup, or glucose

      15 g Trimoline, or honey

      60 g Dark chocolate, Barry Guayaquil

    Soft Salted Caramel


      120 g Sugar
      120 g Heavy cream

      60 g Butter

      2.50 g Fleur de sel, or Kosher salt

    Chocolate Crémeux
      250 g Half/half

      30 g Sugar

      60 g Egg yolks (3)

      100 g Bittersweet chocolate

    Cocoa Velvet Spray


      150 g Bittersweet chocolate

      150 g Cocoa butter

    Chocolate Crust

    1 To find tart rings click here

    Combine flour and cocoa powder; set aside. Meanwhile, cream butter, salt, sugar and
    almond meal and add the egg. Add powders in two times and mix until combined. Wrap
    up into a slab and chill. On a floured work surface, cut pastry in half (chill the other half),
    work out dough to soften and become pliable but should remain cool (do not over work).
    Roll out into a 0.12''/3mm thick sheet, lightly prick with a fork. Cut out ≈4 disks using a
    cookie cutter that is more than one inch/2.5cm larger than the pastry ring. Chill pastry
    disks to rest and repeat with the remaining dough. Grease pastry rings (no need to
    grease if using Exoglass tart rings). Gently soften pastry with the palm of your hands to
    soften if necessary and place loosely inside of the ring. Carefully apply pastry against
    the edges making sure there is no gaps left between the base of the mold and the
    bottom crust. A leap should form on the upper edges. Chill to rest. Shave off surface of
    each tartlet to create a neat finish. Refrigerate for up to 3 days; uncovered.

    Baking

    2 Line each tartlet with 2 microwave-safe plastic wrap sheets, and fill up with pie weights.
    Pre-bake at 350ºF/180ºC for 15 min; remove weights and bake for an additional 10 min.
    Baking time may be reduced if using a convection oven. Cool. Baked tart shells can be
    kept in dry storage for a week.

    Chocolate Mousse

    3
    3 (Ganache montée). Gently melt chocolates. Meanwhile, heat up cream, glucose and
    trimoline. Pour in chocolates and mix. Add remaining but cool heavy cream, and blend
    well; refrigerate overnight. Whip to medium-firm peaks before piping.

    Soft Salted Caramel

    4 In a hot frying pan, make caramel a sec (without water). Stir every so often when sugar
    begins to brown. When it starts to smoke, lower the heat and carefully stir in hot heavy
    cream, butter and salt. Cook for a couple of minutes, sieve and cool to room temp (do
    not refrigerate).

    Chocolate Crémeux
    5 Bring to boil half/half with one-third of the sugar. Meanwhile, beat yolks and remaining
    sugar. Turn heat off and temper yolk mixture. Pour mixture in remaining half/half –
    whisk well, turn heat back on (medium-low) and cook creme anglaise to 185ºF/85ºC.
    Creme anglaise should not boil. Pass through a sieve and over the melted chocolate and
    blend well. Use warm.

    Montage

    6 Pour soft salted caramel inside each baked tart shell ≈20g per serving, and chill. Fill up
    tartlets with the warm chocolate crémeux and chill to set. Top tartlets with the
    chocolate mousse using a St. Honoré decorating pastry tip or cut your disposable pastry
    bag tip on bias. Freeze tartlets 3 hours at least prior spraying with the cocoa-chocolate
    mixture (flocage).

    Cocoa Velvet Spray

    7 Melt cocoa butter completely and pour over the chopped dark chocolate; let sit a few
    minutes and blend well and sieve. Use at 113ºF/45ºC.

    Spraying Tartlets*

    8 This technique creates a very pleasant thin velvet crust. *Omit this step if you have never
    done it. Sub for cocoa powder. Use a small paint spray gun with the cup on top (no air
    regulator needed).

    To find spray gun for chocolate work click here

    Spray frozen tartlets (outside) and refrigerate overnight to thaw. Lightly dust one side of
    the tartlet with cocoa powder if desired right before serving. Chocolate caramel tartlets
    can be refrigerated for up to 3 days or kept frozen for weeks. Enjoy!

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