Tartlet

Ingredients

Tartelette with almond:

  • 195g butter, 82% MV
  • 95g icing sugar
  • 110g almond powder
  • 3g fine salt
  • 30g egg
  • 200g plain flour, T55

Sauce of caramel and salt:

  • 250g white caster sugar
  • 300g whipping cream, 35% MV
  • 20g butter, 82% MV
  • 5g fine salt

White chocolate mousse, W2 28% CB:

  • 200g whipping cream, 35% MV
  • 300g white chocolate, 28% CB
  • 10g gelatin 205 bloom
  • 500g whipping cream, 35% MV

Chocolate sorbet:

  • 150g cocoa powder, 24% CV
  • 510g granulated sugar
  • 1315g water
  • 500g dark chocolate, Inaya 65% CB
  • 17g binder, warm (for ice cream)

Method

Tartelette with almond:

  • Grind the almond powder and icing sugar together.
  • Mix these powders with the salt and butter.
  • Add the egg and then the double sifted flour.
  • Cool the dough and roll out to 2 mm.
  • Fuse the shapes, freeze them.
  • Bake for about 15 minutes at 170°C.

 Sauce of caramel and salt:

  • Heat the bottom of a pan.
  • Caramelize the white caster sugar in three steps.
  • Meanwhile, bring the whipping cream to the boil.
  • Deglaze with the whipped cream if your sugar is sufficiently coloured.
  • Now add the butter and salt off the heat. Cool the sauce back.

White chocolate mousse, W2 28% CB:

  • Boil the first whipping cream, beat the second until it is lumpy.
  • Melt the pre-processed gelatin and chocolate in the hot whipped cream.
  • Fold the creamy whipped cream into two parts.

Chocolate sorbet:

  • Heat the water to 40°C.
  • Stir the cocoa powder, sugar and binding agent together.
  • Add the dry substances and heat to 85°C.
  • Add the chocolate and continue mixing with the immersion blender.
  • Let mature for at least 6 hours and turn into ice.

Recipe: Hidde de Brabander

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