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Sweet chocolate tartlet, hazelnut praline, dark chocolate ganache, crunchy marbles
Vegetarian, Chocolate, Cream, Biscuit Dough
Addictive chocolate tartlet with hazelnut praline.
If you're using an immersion blender to blend the butter into the ganache, make sure you leave it submerged. If you don't, you'll draw in air and create bubbles on the surface of your tartlet.
Too much of this can bleach the color of your chocolate.
Ingredients
Recipe for 4Sweet chocolate pastry
Trim
Finish
Preparation time: 90 min
Preheat your Oven at 356 °F
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Sweet chocolate pastry
Sift flour, powdered sugar and cocoa powder. Cut the cold butter into small cubes. Pour the sifted dry ingredients into the bowl of a mixer (either by hand or with a sheet of paper in the mixer). Add the almond powder and knead until the dough is sandy (like a fine crumble). Then pour in the egg yolk and egg white, finalizing the mixture to form a dough. Let the dough fall onto the table, then continue with the palm of your hand to finalize the homogenization of the dough. Using a rolling pin, roll out the dough to a maximum thickness of 2-3 mm. Make sure the dough is evenly spread over the entire surface. Once the tray or tart ring is dark, leave it in the fridge for around twenty minutes.
Place in a hot oven and cook for an average of 12 to 15 minutes.
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Dark chocolate ganache
Bring the cream and glucose to the boil in a saucepan. Place the chocolate in a bowl.
Pour the hot cream over the chocolate and wait 15 seconds before stirring with a wooden spoon until the chocolate has completely melted.
Add the soft butter and blend again (ideally using an immersion blender). Set aside in the fridge, covered with cling-film in direct contact with the ganache.
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Assembly
Place the hazelnut praline in the bottom of the baked tartlets, pour the dark chocolate ganache over it, then sprinkle with caramel chocolate balls.
If you're using an immersion blender to blend the butter into the ganache, make sure you leave it submerged. If you don't, you'll draw in air and create bubbles on the surface of your tartlet.
Too much of this can bleach the color of your chocolate.
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The great classics of pastry TARTE ET TARTELETTE
- Sweet tartlet with red fruits, pastry cream, meringue ball and powdered sugar
- Sweet chocolate tartlet, hazelnut praline, dark chocolate ganache, crunchy marbles
- Baked tartlet with pistachio almond cream, pistachio cream, caramelized pistachio powder
PASTRY CLASS
The great classics of pastry TARTE ET TARTELETTE
- Exotic tartlet, mango and passion fruit jelly, pineapple brunoise, crystallized fresh mint
- Sweet tartlet, almond cream, lemon cream, burnt meringue and roasted sesame seeds
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