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Very easy
Royal chocolate-style tartlets
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Very easy
Ingredients
• Recipe for 6 tartlets 8.5 cm in diameter, the domes were made with the silicone mould from the Silikomart tart ring 8cm kit and the leaves were made with the Silikomart Naturae mould.
• Note, this recipe requires resting times in the fridge and freezer.
• D-2: Milk chocolate domes:
• 1 g gelatine
• 40 g whole milk
• 60 g milk chocolate
• 85 g full-fat single cream
• D-2: Shortbread pastry:
• 110 g soft butter
• 260 g flour
• 90 g icing sugar
• 30 g ground hazelnuts
• 1 egg
• Egg wash: 1 egg yolk (between 18 and 20g) + 3g liquid cream
• Hazelnut dacquoise:
• 45 g ground hazelnuts
• 50 g icing sugar
• 18 g sugar
• 55 g egg whites
• Praliné crunch:
• 40 g milk chocolate
• 45 g milk chocolate lace crêpes
• 52 g Bedouin praliné
• Milk chocolate ganache:
• 75 g milk chocolate
• 60 g full-fat liquid cream
• 15 g butter
• Glaze:
• 35 g water
• 55 g sugar
• 12 g glucose syrup
• 35 g liquid cream
• 50 g milk chocolate
• 3 g powdered gelatine + 18 g cold water to hydrate the gelatine
• Cigarette-paste leaves:
• 10 g egg whites
• 10 g sugar
• 10 g flour
• 10 g melted butter
Preparation
• D-2: Milk chocolate domes:
• Whip the 85 g of single cream, keep in the fridge.
• Hydrate the gelatine in cold water.
• Melt the milk chocolate in the microwave.
• Heat the milk, off the heat add the gelatine, mix well.
• Pour the milk over the chocolate, mix well.
• Add the whipped cream.
• Pour the milk chocolate mousse into the dome cavities of the ring kit, the silicone mould placed on a baking tray.
• Place the tray in the freezer overnight.
• D-2: Shortbread pastry:
• In the stand mixer bowl fitted with the paddle, mix the butter cut into small pieces, the flour, the icing sugar, the ground hazelnuts and the salt until the mixture is well sandy.
• Add the egg and mix until the dough starts to form a ball.
• Roll the dough out to 2mm between 2 sheets of baking paper then put it in the fridge overnight.
• The next day, line the rings and cut off the excess with a knife.
• Blind-bake the tartlet bases at 160° for 15 minutes on an air mat.
• Take out of the oven, leave to cool and brush with egg wash.
• Then put back in the oven at 160° until the pastry is well golden (about 15 min).
• Hazelnut dacquoise:
• Preheat the oven to 180°.
• Sift the icing sugar and the ground hazelnuts.
• Whisk the whites with the sugar.
• Gently fold in the icing sugar/ground hazelnut mixture with a spatula.
• Pour onto a baking tray lined with baking paper and spread into a rectangle of about 26x16cm.
• Bake for 15/20 minutes.
• The dacquoise should be golden and soft.
• Set aside.
• When the dacquoise is cold, cut 6 circles of 7.5 cm with a cutter.
• Praliné crunch:
• Melt the chocolate. Add the praliné then the roughly crumbled lace crêpes.
• Pour the crunch into the baked, golden tartlet bases, press down with a teaspoon.
• Put in the fridge for at least one hour.
• Place the dacquoise circles on top.
• Milk chocolate ganache:
• Melt the chocolate and the butter, add the hot cream.
• Mix well, pour into the tartlet bases over the dacquoises.
• Glaze:
• Hydrate the gelatine in the 18 g of cold water.
• In a saucepan heat the water, the glucose syrup and the sugar.
• Heat the cream.
• Place the chocolate in a jug that fits your hand blender.
• When the water/sugar/glucose mixture reaches 103°, pour the hot cream into it then pour the mixture over the chocolate. Add the gelatine.
• Blend at length with the hand blender.
• The glaze is used at 35/38°.
• When the glaze is at the right temperature, unmould the domes, place them on a glazing rack, a dish under the rack, and glaze.
• Place the domes on the tartlets.
• Put in the fridge then decorate.
• Cigarette-paste leaves:
• Mix everything and pour onto a silicone leaf mould.
• Smooth well with a spatula.
• Bake for 7/9 minutes at 180°.
• Leave to cool a little then unmould carefully.
• Decorate with toasted organic hazelnuts, hazelnut skins and hazelnut shards.
• Leave to defrost for a few hours.
Other recipes using this product…
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