« BLACK SWAN» tartlets
Recipe for 12 round tartlets of 08 cm
Directions
1. Sweet cocoa paste
-
Fine butter 82% 125 gr
-
Fine salt 02 gr
-
Icing sugar 110 gr
-
Egg yolks 40 gr
-
T55 Flour 155 gr
-
Cocoa powder 20 gr
-
Almond white powder 80 gr
-
Soften the butter with the icing sugar
-
Add salt, almond powder and yolks gradually
-
Pour the sifted flour with cocoa powder
-
Set aside before darting the tartlets
-
Pre-cook at160°C over 08 mn
2. Chocolate Financier Biscuit
-
Semolina sugar 170 gr
-
White powder almond100 gr
-
T55 Flour 50 gr
-
Egg white 150 gr
-
Fine butter 82% 120 gr
-
Pure cocoa paste 40 gr
-
64% dark chocolate coating 40 gr
-
52.6% dark chocolate coating D/C 30 gr
-
Heat butter to melt cover and pure cocoa paste
-
Mix the rest of the ingredients with the white raw eggs
-
Pour the butter-chocolate, and mix gently
-
Pour in the tarts at half height, and cook at 160 °C over 07 mn
3. Fleur de sel flowing caramel
-
Sugar semolina 170 gr
-
Glucose syrup 30 gr
-
35% UHT cream 100 gr
-
Fleur de sel 01 gr
-
Fine butter 82% 125 gr
-
Gold gelatine sheet 03 gr
-
Bake to caramel sugar and glucose
-
Uncook with hot cream and fleur de sel
-
Add the butter in 3 times and transfer to 103°C
-
Add the hydrated gelatin and sink into the tart bottoms
4. Creamy with 2 chocolates
-
35% UHT cream 360 gr
-
Egg yolks 75 gr
-
Semolina sugar 35 gr
-
Milk chocolate cover 35% 165 gr
-
64% couverture black chocolate 165 gr
-
Cook cream, sugar and egg yolks at 85 °C
-
Then pour over the two covers to melt them
-
Mix and book
-
Then mold into 5 cm insert molds
Finish
-
Glaze cream with Black Glaze
-
Place in the middle of the tart and place a ring of personalized dark chocolate
-
Finish the decoration with chocolate chip flakes.