Alunga™ Tartlet

Alunga™ Tartlet

Created by

  • Martin Diez - Chef Pâtissier Barry Callebaut CHOCOLATE ACADEMY™ Center France
  • Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
level 1

Dosage

Recipe for 25 tartlets

Recipe components

Used Cacao Barry products

Sweet Dough

IngredientsPreparation
  • 125g
    butter
  • 185g
    confectioner's sugar

Mix

  • 1g
    salt
  • 1g
    liquid vanilla
  • 25g
    almond powder
  • 210g
    flour
  • 1g
    yeast

Add

  • 50g
    whole egg(s)

Followed by

Roll out the pastry to 80 mm in diameter.
Line the mould with a strip of Fiberpain.
Bake at 165°C.

Alunga™ ganache

IngredientsPreparation
  • 400g
    cream
  • 100g
    butter
  • 40g
    glucose syrup

Bring to a boil

At 70°C, pour over

Assembly

IngredientsPreparation

Spread the crystallised Alunga™ 41% milk chocolate couverture onto a Rhodoid glazing sheet and cut out 90 mm diameter disks.