Delirium Caramel Tartlet
Luxury patisserie is on the rise. Consumers love to spoil themselves from time to time with the ultimate, sophisticated dessert. And chocolate should definitely be part of it. Very often, chocolate in the dessert menu or in the patisserie counter is the key reason to go for dessert. With this recipe, you’ll convince everyone! Because it contains the one combination that nearly no-one can resist: caramel and chocolate. Or better: triple caramel times caramel chocolate.
- Level:
-
Medium
- Makes:
-
10 tartlets of 12 cm Ø
Tart Dough
Ingredients: Tart Dough
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261 gbutter
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130 ghazelnut powder
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109 gicing sugar
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4 gsalt
Preparation: Tart Dough
Mix together.
Ingredients: Tart Dough
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109 gegg yolks
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543 gflour
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44 gpotato starch
Preparation: Tart Dough
Add and mix in.
Knead into a ball.
Seal and leave to cool for at least 2 hours in the fridge.
Then roll out to 3 mm and make tart shells.
Bake for 16 mins. at 150°C.
Whipped Gold Ganache
Ingredients: Whipped Gold Ganache
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833 gcream 35% fat
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77 gtrimoline
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3 gvanilla bean
Preparation: Whipped Gold Ganache
Heat together (to 85°C).
Leave to infuse for a few minutes.
Ingredients: Whipped Gold Ganache
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9 ggelatin mass
Preparation: Whipped Gold Ganache
Mix and pour over the previous mixture. Emulsify well.
Ingredients: Whipped Gold Ganache
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123 gcream 35% fat
Preparation: Whipped Gold Ganache
Add and mix again.
Leave to cool in the fridge.
Whip the ganache before use until light and fluffy and bring into a piping bag.
Madeleine Sponge
Ingredients: Madeleine Sponge
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375 gwhole eggs
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116 gcream 35% fat
Preparation: Madeleine Sponge
Add and fold in.
Ingredients: Madeleine Sponge
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360 gflour
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180 gicing sugar
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195 gtrimoline
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15 gbaking powder
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5 gsalt
Preparation: Madeleine Sponge
Add and fold in.
Ingredients: Madeleine Sponge
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300 gbutter
Preparation: Madeleine Sponge
Melt and fold in.
Weigh off 1500 g of the madeleine batter per 40 cm x 60 cm tray.
Spread in baking trays lined with Silpat baking sheets.
Bake for 8 mins. at 200°C.
Cut out circles that fit into the tart shells.
Finishing and presentation
Ingredients: Finishing and presentation
Preparation: Finishing and presentation
Mix the caramel with the salt.
Bring in a piping bag.
Ingredients: Finishing and presentation
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CEF-CC-CARAM
Preparation: Finishing and presentation
Fill the bottom of the tart shells with a layer of caramel.
Push in the circles of madeleine sponge.
Pipe again a layer of caramel on top.
Then pipe dots of the whipped gold ganache.
Finish with a few roasted almond slivers, gold flakes and salted caramel Cirspearls™.
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