Alunga™ Tartlet

Used Cacao Barry products
Alunga™ 41%
Fall / Winter

Alunga™ Tartlet

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Created by
  • Martin Diez
    Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Level
level 1
Dosage
Recipe for 25 tartlets
Steps
  1. Sweet Dough
  2. Alunga™ ganache
  3. Decoration
Used Cacao Barry products
Alunga™ 41%

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.

Roll out the pastry to 3 in / 80 mm in diameter.
Line the mould with a strip of Fiberpain.
Bake at 329°F/165°C.

Roll out the pastry to 3 in / 80 mm in diameter.
Line the mold with a strip of Fiberpain.
Bake at 329°F/165°C.

Alunga™ ganache

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

Bring to a boil

At 158°F/70°C, pour over

Mix the cream with the Alunga™ 41% milk chocolate couverture, emulsify the ganache in a Robot-Coupe.

Decoration

IngredientsPreparation

Spread the crystallized Alunga™ 41% milk chocolate couverture onto an acetate sheet and cut out 3.5 in / 90 mm diameter disks.
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