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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