Haïti chocolate tartlets

Haïti chocolate tartlets

Level:
Medium
Makes:
Recipe for around 20 tarts

Pâte sablée

Used products: Pâte sablée

  • 155 g
    butter
  • 100 g
    confectioner's sugar
  • 30 g
    almond powder

Preparation: Pâte sablée

Mix

Used products: Pâte sablée

  • 50 g
    whole egg(s)
  • 1 pod(s)
    Vanilla

Preparation: Pâte sablée

Add

Used products: Pâte sablée

  • 260 g
    flour

Preparation: Pâte sablée

Then

Mix to a smooth texture (dough).
Chill. 
Roll out the dough to 2 mm.
Cut with a triangular cutter.
Bake at 165°C. 
Sprinkle with Mycryo™ cocoa butter immediately to keep the pastry dry.

Haiti Crémeux

Used products: Haiti Crémeux

  • 480 g
    35% fat liquid cream
  • 70 g
    Whole milk

Preparation: Haiti Crémeux

Heat

Used products: Haiti Crémeux

  • 95 g
    glucose
  • 56 g
    egg yolks

Preparation: Haiti Crémeux

Make a custard with

Heat the custard at 85°C.

Used products: Haiti Crémeux

  • 240 g
    CHD-Q65HAI

Preparation: Haiti Crémeux

Pass and pour on to

Pour 45 g of Haiti crémeux on the shortcrust pastry cut beforehand in triangle.
Freeze

Cocoa Glaze

Used products: Cocoa Glaze

  • 390 g
    fine sugar
  • 160 g
    water

Preparation: Cocoa Glaze

Heat to 120°C

Used products: Cocoa Glaze

  • 290 g
    35% fat liquid cream
  • 100 g
    cocoa powder
  • 40 g
    invert sugar

Preparation: Cocoa Glaze

Heat to 120°C

Add to the cooked sugar syrup, bring to the boil again.

Used products: Cocoa Glaze

  • 15 g
    gelatin mass 200 Bloom
  • 90 g
    water for hydrating

Preparation: Cocoa Glaze

At 60°C add

Blend then chill for 24 hours, use at 30°C.

Assembly

Pour a thin layer of Cocoa glaze over the ganache and place on top of the shortbread.
Top with a curved chocolate triangle.