Bruno Albouze Chocolate Caramel Tartlets - Bruno Albouze - THE REAL DEAL - YouTube

Chocolate Caramel Tartlets – Bruno Albouze – THE
REAL DEAL
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Here is one of kind chocolate tart composed with 4 different

textures: chocolate crust, soft salted caramel, chocolate
cremeux, chocolate mousse and finished with a thin and
velvety chocolate shell!
Executive Producer of THE REAL DEAL Cooking Channel on

Youtube. "There is nothing more rewarding than sharing your
passion for food with an audience you have created. Whether
making an easy or more complex savory dish or dessert from
scratch, there is always a doable and entertaining way to
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Chocolate Caramel Tartlets Recipe / Yields ≈8 Tartlets

Chocolate Sugar Dough (Pâte Sucrée)
8.3 Tbsp (125g) butter, softened
2.6 ounces (80g) powdered sugar
3 Tbsp (30g) almond meal
A pinch salt
1 ea. egg
1.4 cups (180g) all-p flour
1.5 Tbsp (20g) unsweetened cocoa powder.
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 to become pliable but should
remain cool (do not over work). Roll out into a 3 mm (≈0.12
inch) thick sheet, lightly prick with a fork. Cut out ≈4 disks
using a cookie cutter that is more than a inch (2.5//3cm)
larger than the pastry ring. Chill pastry disks to rest and
repeat with the remaining dough.
Grease pastry rings generously with soft butter but not
melted. 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 though. Chill to
rest.
A Velesco non-stick perforated silicone liner can definitely be
used or any other silicone baking mats. Shave off surface of
each tartlet to create a perfectly even tart shell. Refrigerate
for up to 3 days; uncovered – Prebake tartlets with beans,
rice or pie weights at 350ºF (180ºC) for 15 min; remove rice
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 Ganache Montée (Mousse/Chantilly)

0.7 cup (180g) heavy cream, hot
1 Tbsp (15g) glucose or corn syrup
1 Tbsp (15g) trimoline or honey
2 ounces (60g) bittersweet chocolate such as Barry
Guayaquil, melted
1 ounce (30g) milk chocolate, melted
0.7 cup (180g) heavy cream, chilled.
Heat up cream, glucose and trimoline and blend in melted

chocolates. Add remaining heavy cream (chilled); blend well
and refrigerate overnight.
Whip to medium-firm peaks before using.
Soft Salted Caramel

0.6 cup (120g) sugar
1/2 cup (120g) heavy cream, hot
4 Tbsp (60g) butter, cubed
2 pinches (2.5g) fleur de sel or kosher.
In a hot frying pan, make caramel a sec (without water); use a

wooden spatula to stir every so often. When caramel begins
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 Cremeux (Creamy Custard)

Custard / Creme Anglaise
1 cup (250g) half/half (heavy cream & milk)
2 Tbsp (30g) sugar
3 ea. (60g) egg yolks
3.3 ounces (100g) bittersweet chocolate, melted.
More @www.brunoskitchen.net

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Chocolate Caramel Tartlets – Bruno Albouze – THE

Here is one of kind chocolate tart composed with 4 different

Executive Producer of THE REAL DEAL Cooking Channel on

Chocolate Caramel Tartlets Recipe / Yields ≈8 Tartlets

Combine flour and cocoa powder; set aside. Meanwhile,

Chocolate Ganache Montée (Mousse/Chantilly)

Heat up cream, glucose and trimoline and blend in melted

Soft Salted Caramel

In a hot frying pan, make caramel a sec (without water); use a

Chocolate Cremeux (Creamy Custard)

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