AFTER EIGHT TARTLET
Chocolate and mint modern tartlet
(Doses for 50 tartlets)
Difficulty level
Chocolate and mint modern tartlet
(Doses for 50 tartlets)
Ingredients
| TOP FROLLA | g 1400 |
| unsalted butter 82% fat | g 375 |
| eggs | g 225 |
| AVOLETTA | g 300 |
Preparation
Mix all the ingredients in the planetary mixer with the flat beater.
Roll the shortcrust between two baking papers and laminate it to the thickness of 3 mm and put to rest in the refrigerator. Line the micro perforated molds for single portion tartlets with 7 cm diameter.
Bake in a convection oven at 170°C for the first 5 minutes, then lower the temperature at 160°C for 10-13 more minutes with open valve
Ingredients
| PRALIN DELICRISP NOIR | To Taste |
Preparation
Heat PRALIN DELICRISP NOIR at 35°C.
Ingredients
| liquid cream 35% fat | g 500 |
| LILLY NEUTRO | g 50 |
| water | g 50 |
| JOYPASTE MENTA | g 18 |
Preparation
Mount in the planetary mixer all the ingredients until a smooth mixture is obtained.
Ingredients
| CHOCOCREAM DARK | To Taste |
Preparation
Fill the silicone molds SF309 Silikomart for 3/4 and place them in the shock freezer until cool.
Using a little spatula or a kitchen brush, spread a fine layer of PRALIN DELICRISP NOIR into each internal surface of the tartlet. This will protect the crunchiness of the tarlet.
Fill the tartlet with a layer of mint mousse.
Unmold the creamy topper and place it on the tartlet’s surface.
Decorate with DOBLA CURLS GREEN.
Pastry Chef and Gelato Maker
