Malinao Tartlets

Made with Blond® Orelys® 35%

An original recipe by Nicolas Riveau

5 steps

Makes 48 tartlets (diameter: 7.5cm)

Recipe Step by Step


Almond Shortbread

240g Dry butter 84%
4g Fine salt
180g Icing sugar
60g Powdered almonds
100g Whole eggs
120g Strong white bread flour
350g Strong white bread flour

First mix the creamed butter, salt, icing sugar, powdered almonds, eggs and the smaller portion of flour. Do not beat this mixture. Once the mixture is well incorporated, add the larger portion of flour. Spread the pastry between two sheets. Store in the fridge. Bake at 300-320°F (150-160°C) until light brown.

Blond Orelys Whipped Ganache

450g Liquid whipping cream 35%
50g Inverted sugar
50g Glucose
650g ORELYS 35%
1200g Liquid whipping cream 35%

Heat the smaller portion of liquid whipping cream with the glucose and the inverted sugar. Slowly pour the hot mixture over the melted chocolate. Immediately mix using an electric mixer to make a perfect emulsion. Add the larger portion of liquid whipping cream. Mix in the electric mixer again. Store in the fridge and leave to stiffen, preferably overnight. Whip until firm.

Crunchy Praline With Fleur De Sel

9g Fleur de sel

Mix the crunchy praline with the fleur de sel.

Blond Orelys Classic Ganache

450g Liquid whipping cream 35%
75g Inverted sugar
915g ORELYS 35%

Heat the cream and inverted sugar together. Slowly pour the hot mixture over the melted chocolate. Immediately mix using an electric mixer to make a perfect emulsion. Pour out or store in the fridge.

Gold Absolu Cristal Spray Mix

100g Water
Sparkling gold powder

Bring the Absolu Cristal glaze to the boil along with the water. Add the sparkling gold powder and mix in an electric mixer. Immediately apply using a spray gun at about 175°F (80°C).

Assembly and finishing

Prepare the shortbread and whipped ganache.
Press the pastry into the tartlet tins and bake at 300°F (150°C) until you obtain an attractive amber color.
Use a piping bag to pipe on approx. 20g of praline into the tartlets.
Make the ganache. Once it has reached a temperature of 80-85°F (28-29°C), pour approx. 30g onto the praline. Leave to harden.
Firm up the whipped ganache and store a portion in a container.
Use a palette knife to place the whipped ganache onto the tartlets and smooth it into a domed shape.
Then dip the tartlets upside down in the container of whipped ganache to give the tartlets uneven peaked toppings.
Complete by spraying on a glaze.