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« 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

 

  1. Soften the butter with the icing sugar

  2. Add salt, almond powder and yolks gradually

  3. Pour the sifted flour with cocoa powder

  4. Set aside before darting the tartlets

  5. 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

 

  1. Heat butter to melt cover and pure cocoa paste

  2. Mix the rest of the ingredients with the white raw eggs

  3. Pour the butter-chocolate, and mix gently

  4. 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

 

  1. Bake to caramel sugar and glucose

  2. Uncook with hot cream and fleur de sel

  3. Add the butter in 3 times and transfer to  103°C

  4. 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

​

  1. Cook cream, sugar and egg yolks at 85 °C

  2. Then pour over the two covers to melt them

  3. Mix and book

  4. Then mold into 5 cm insert molds

Finish

  1. Glaze cream with Black Glaze

  2. Place in the middle of the tart and place a ring of personalized dark chocolate

  3. Finish the decoration with chocolate chip flakes.

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