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Millot chocolate and caramel tartlets
Made with Cooking Range Millot 74% organic dark chocolate
AN ORIGINAL l’École Gourmet Valrhona RECIPE3 steps
Makes 8 individual tartlets.
Recipe Step by Step
COCOA SHORTCRUST PASTRY
170 g Butter
2 g Fine salt
90 g Icing sugar
30 g Finely ground almonds
50 g Egg
210 g Strong flour or wholemeal flour
25 g COCOA POWDER
salt and flour.
Sift the mixture, then add the cold butter until crumbs have formed. Add
As soon as you obtain an even dough, stop mixing.
Store for 1 to 2 hours in the refrigerator before rolling out to a thickness of
3mm and using it to line 7.5cm tartlet moulds.
Bake in a fan-assisted oven at 310°F (150°C) for 20 minutes.
NUTTY CARAMEL WITH MILLOT 74% CHOCOLATE
140 g Whipping cream 35%
70 g Caster sugar
30 g Butter
45 g MILLOT 74%
70 g Salted peanuts
70 g Hazelnuts
Deglaze with the salted butter and gradually combine the hot cream. Bring back to a boil, checking that all the sugar has melted.
Leave it to cool until it is lukewarm, then split it into 3 batches and combine these one by one with the melted MILLOT 74% chocolate.
Blend using a hand blender until the texture is perfectly smooth.
Add the roughly chopped nuts.
MILLOT 74% CHOCOLATE WHIPPED GANACHE
90 g Whipping cream 35%
10 g Acacia honey
75 g MILLOT 74%
165 g Whipping cream 35%
Split the hot cream into 3 batches and combine them one by one with the melted MILLOT 74% chocolate, stirring vigorously with a spatula. Mix using a hand blender. Add the 165g of cold cream to the ganache.
Leave to set in the refrigerator for at least 3 hours, preferably overnight.
Assembly and finishing
Once they have been baked, set aside the tart cases for the time being. Pour 50g of nutty MILLOT 74% chocolate caramel into each tart as soon as you have made it. Leave to sit in the refrigerator for at least 1 hour. Once it has rested for 3 hours in the refrigerator, whisk the MILLOT 74% chocolate ganache until it has a very light mousse texture. Pipe the whipped ganache into each tartlet using a piping bag and nozzle. Enjoy!