NUT, TOFFEE, AND CHOCOLATE TARTLET

INGREDIENTS

ALMOND SUCRÉE DOUGH

  • 200 g of Milkaut Profesional Butter
  • 130 g of icing sugar
  • 40 g of almond flour
  • 3 g of salt
  • 80 g of eggs
  • 320 g of pastry flour
  • egg yolk as needed

ALMOND AND HAZELNUT PRALINÉ

  • 60 g of almonds
  • 60 g of hazelnuts
  • 80 g of icing sugar
  • 2 g of salt

CARAMEL SAUCE

  • 120 g of sugar
  • 90 g of glucose
  • 180 ml of Milkaut Profesional Cream 39%
  • 95 g of Milkaut Profesional Butter
  • 1 g of salt

BLACK GANACHE

  • 300 ml of Milkaut Profesional Cream 39%
  • 400 g of semi-sweet chocolate
  • 30 g of glucose

WHITE CHOCOLATE AND VANILLA WHIPPED GANACHE

  • 80 ml of Milkaut Profesional Cream 39% (1)
  • 80 ml of Milkaut Profesional Cream 39% (2)
  • 40 g of white chocolate
  • 1 vanilla pod
  • 2 g of unflavoured gelatin

MILKAUT SOLUTIONS

PROCESS

ALMOND SUCRÉE DOUGH

Using the food processor, blend all the ingredients together, cover with plastic wrap, and let it cool in the fridge for half an hour. Then, cover the base of tart molds of 10 cm in diameter with the mixture, poke holes in the bottom, freeze them for 10 minutes and bake them in an oven preheated to 160 °C for a quarter of an hour. Finally, brush the tarts with egg yolk and bake them for 10 more minutes.

ALMOND AND HAZELNUT PRALINÉ

Make dry caramel, allow it to cool down, and blend it together with roasted nuts until it becomes creamy.

CARAMEL SAUCE

Mix the Milkaut Profesional Cream 39% with glucose and bring to a boil. Make dry caramel with sugar and stir in the cream caramel mixture. Remove from heat, add in the Milkaut Profesional Butter and salt, and blend everything together using a mixer until it’s unified.

BLACK GANACHE

Heat up the Milkaut Profesional Cream 39% together with the glucose. Then pour it over the chopped chocolate. Blend everything together until smooth using a mixer.

WHITE CHOCOLATE AND VANILLA WHIPPED GANACHE

Enhance the aroma of Milkaut Profesional Cream 39% (1) with vanilla. Add the hydrated gelatin, heat again and pour it over the melted chocolate. Mix well and add in the Milkaut Profesional Cream 39% (2). Cover the mixture with plastic wrap, and let it cool in the fridge overnight. Assemble before use.

ASSEMBLY

Place a layer of praliné on the tartlet crust and a layer of caramel sauce on top of it. Refrigerate for 10 minutes. Place a layer of dark chocolate ganache and refrigerate for 10 minutes. Whip the white chocolate ganache and decorate with peaks.

TAGS

MILKAUT SOLUTIONS

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