Chocolate Caramel Tartlets

Chocolate Caramel Tartlets - Bruno Albouze - THE REAL DEAL

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.

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 over the melted chocolate. Blend well – Use warm.

Chocolate Velvet Spray Glaze (Flocage/Enrobage)
5 ounces (150g) bittersweet chocolate
5 ounces (150g) cocoa butter, melted.

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

Tartlet Assembly
Pour soft salted caramel inside each baked tart shell (1 Tbsp/20g) per serving); chill. Fill up tartlets with warm chocolate cremeux and chill to set. Top tartlets with the whipped chocolate ganache montée using a St. Honoré decorating tip and freeze before spraying.

Use a small paint spray gun with the cup on top (no air regulator needed). Spray frozen tartlets and refrigerate overnight to thaw. Lightly dust one side of the tartlet with cocoa powder if desired before serving. Chocolate caramel tartlets can be refrigerated for up to 3 days or kept frozen for weeks. Enjoy!

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