Chocolate Caramel Tartlet

It tells you a story about chocolate & caramel

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It tells you a story about chocolate & caramel

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Tartlets

To start, it is important to work on a floured surface when handling pastry dough. This prevents the dough from sticking and makes it easier to roll out. After cutting the pastry in half, gently work the dough to soften it and make it pliable. Be careful not to overwork the dough, as this can result in a tough pastry crust. The goal is to achieve a soft and pliable dough while keeping it cool. Next, roll out the pastry dough into a thin sheet, approximately 0.12-inch/3mm thick. Lightly prick the dough with a fork to prevent it from puffing up during baking. Using a cookie cutter that is slightly larger than the pastry ring, cut out four disks. Gently soften the pastry disks with the palm of your hands if needed, and place them loosely inside the rings. Press the pastry against the edges of the rings, ensuring that there are no gaps between the base of the mold and the bottom crust. A slight lip should form on the upper edges of the tartlets. Chill the tartlets to allow the pastry to rest and firm up. Once the tartlets are chilled, shave off the excess pastry on the surface to create a neat finish. This step will give your tartlets a professional appearance. You can now refrigerate the tartlets for up to three days, leaving them uncovered.

Baking

Line each tartlet with 2 microwave-safe plastic wrap sheets. Next, fill each tartlet shell with the pie weights. The weights help to weigh down the dough and maintain its shape as it bakes. Pre-bake the tartlets in a preheated oven at 350ºF/180ºC for 15 minutes. This initial baking time sets the crust and prevents it from becoming soggy when the filling is added later on. After the initial 15 minutes, remove the pie weights and continue baking the tartlet shells for an additional 10 minutes. This final baking step ensures that the crust is fully cooked and achieves a beautiful golden brown color. It is worth noting that baking time may vary depending on your oven type.

Chocolate Mousse

To start, gently melt your choice of high-quality chocolates. While your chocolate is melting, heat up a mixture of cream, glucose, and trimoline on the stove. The glucose and trimoline will help prevent crystallization and give your ganache a smoother texture. Once the mixture is hot, pour it over the melted chocolate and stir gently to combine. Make sure the chocolate is fully melted and incorporated into the cream mixture for a silky smooth ganache. After the initial mixture is well combined, add the remaining heavy cream that has been cooled to room temperature. This step will help stabilize the ganache and give it a light and airy texture. Mix everything together thoroughly before transferring the ganache to the refrigerator to set overnight. Allowing the ganache to rest and chill will give the flavors time to meld and deepen, resulting in a richer and more intense taste. The next day, take the ganache out of the refrigerator and let it come to room temperature. Then, whip it to a medium-firm peak consistency before piping or spreading it onto your dessert. The whipped ganache will be fluffy, yet still hold its shape, making it perfect for filling pastries, topping cupcakes, or decorating cakes with intricate designs.

Soft Salted Caramel

In a hot frying pan, make caramel a sec, which means without water. Stir every so often when sugar begins to brown. When it starts to smoke, lower the heat and carefully stir in hot heavy cream, butter and salt. Cook for a couple of minutes, sieve and cool to room temperature. Do not refrigerate.

Chocolate Crémeux

Bring a mixture of heavy cream, milk, and sugar to a gentle boil in a saucepan. While the mixture is heating up, take the time to beat egg yolks with the remaining sugar until they become pale and fluffy. It's essential to achieve the right consistency for the creme anglaise. Once the cream and milk mixture reaches a boil, turn off the heat and slowly incorporate a portion of it into the beaten egg yolks and sugar. After tempering, pour the egg mixture back into the remaining milk and cream, whisking continuously. Turn the heat back on to medium-low and continue to cook the creme anglaise until it reaches a temperature of 185ºF/85ºC. Remove it from the heat and strain it through a sieve. Then, pour the warm creme anglaise over the melted chocolate and stir until well combined.

Montage

Pour soft salted caramel inside each baked tart shell; about ¾ of an ounce/20g per serving, and refrigerate. Fill up tartlets with the warm chocolate crémeux and chill to set. Top tartlets with the chocolate mousse using a St. Honoré decorating pastry tip or cut your disposable pastry bag tip on bias. Freeze tartlets 3 hours at least prior spraying with the cocoa-chocolate mixture called Flocage.

Cocoa Velvet Spray

*Velvet spray can be found online otherwise. Melt cocoa butter completely and pour over the chopped dark chocolate; let sit a few minutes and blend well and sieve. Use at 113ºF/45ºC.

Spraying Tartlets

Creating a velvety crust on your chocolate caramel tartlets is an essential technique that can take your dessert to the next level. By substituting cocoa powder for a decadent touch, you can achieve a delightful thin velvet crust that will impress your guests. To achieve this technique, you will need a small paint spray gun with a cup on top. The great thing about this method is that you don't need an air regulator. Start by spraying the frozen tartlets on the outside, ensuring an even coating all around. Once you have sprayed the tartlets, refrigerate them overnight to allow them to thaw and set properly. Before serving, you can elevate the presentation by lightly dusting one side of the tartlet with cocoa powder. This extra step adds a touch of elegance and a burst of flavor that will delight your taste buds. One of the fantastic aspects of these chocolate caramel tartlets is their make-ahead potential. You can refrigerate them for up to 3 days, making them a convenient and stress-free dessert option for entertaining. Additionally, you can also keep them frozen for weeks, allowing you to plan ahead for future gatherings or simply satisfy your sweet cravings whenever they strike.