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.
Recipe
Tart Dough
| ingredients | preparation |
|---|---|
|
Mix together. |
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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. |
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Whipped Gold Ganache
| ingredients | preparation |
|---|---|
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Heat together (to 85°C). Leave to infuse for a few minutes. |
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Mix and pour over the previous mixture. Emulsify well. |
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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. |
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Madeleine Sponge
| ingredients | preparation |
|---|---|
|
Add and fold in. |
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Add and fold in. |
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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. Cut out circles that fit into the tart shells. |
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Finishing and presentation
| ingredients | preparation |
|---|---|
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Mix the caramel with the salt. |
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Fill the bottom of the tart shells with a layer of caramel. |
