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.
Level:
Medium
Makes:
10 tartlets of 12 cm Ø

Tart Dough

Ingredients: Tart Dough

  • 9.2 oz
    butter
  • 4.6 oz
    hazelnut powder
  • 3.8 oz
    icing sugar
  • 0.1 oz
    salt

Preparation: Tart Dough

Mix together.

Ingredients: Tart Dough

  • 3.8 oz
    egg yolks
  • 1.2 lb
    flour
  • 1.6 oz
    potato starch

Preparation: Tart Dough

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.
Bake for 16 mins. at 150°C.   

Whipped Gold Ganache

Ingredients: Whipped Gold Ganache

  • 1.8 lb
    cream 35% fat
  • 2.7 oz
    trimoline
  • 0.1 oz
    vanilla bean

Preparation: Whipped Gold Ganache

Heat together (to 85°C).

Leave to infuse for a few minutes.

Ingredients: Whipped Gold Ganache

Preparation: Whipped Gold Ganache

Mix and pour over the previous mixture. Emulsify well. 

Ingredients: Whipped Gold Ganache

  • 4.3 oz
    cream 35% fat

Preparation: Whipped Gold Ganache

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.   

Madeleine Sponge

Ingredients: Madeleine Sponge

  • 13.2 oz
    whole eggs
  • 4.1 oz
    cream 35% fat

Preparation: Madeleine Sponge

Add and fold in.

Ingredients: Madeleine Sponge

  • 12.7 oz
    flour
  • 6.3 oz
    icing sugar
  • 6.9 oz
    trimoline
  • 0.5 oz
    baking powder
  • 0.2 oz
    salt

Preparation: Madeleine Sponge

Add and fold in.

Ingredients: Madeleine Sponge

  • 10.6 oz
    butter

Preparation: Madeleine Sponge

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.
Bake for 8 mins. at 200°C.

Cut out circles that fit into the tart shells.

Finishing and presentation

Ingredients: Finishing and presentation

Preparation: Finishing and presentation

Mix the caramel with the salt.
Bring in a piping bag.

Ingredients: Finishing and presentation

  • CEF-CC-CARAM

Preparation: Finishing and presentation

Fill the bottom of the tart shells with a layer of caramel.
Push in the circles of madeleine sponge.
Pipe again a layer of caramel on top.
Then pipe dots of the whipped gold ganache.
Finish with a few roasted almond slivers, gold flakes and salted caramel Cirspearls™.