Alunga™ Tartlet

Used Cacao Barry products
Fall / Winter

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
level 1
Dosage
Recipe for 25 tartlets
Used Cacao Barry products
Recipe components

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 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

Decoration

IngredientsPreparation

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