BELLE HELENE TARTLET
Modern tartlet with dark chocolate and pear
(Doses for 50 tartlets)
Difficulty level
Modern tartlet with dark chocolate and pear
(Doses for 50 tartlets)
Ingredients
| TOP FROLLA | g 1400 |
| unsalted butter 82% fat - room temperature | 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 - warmed at 35°C | To Taste |
Preparation
Heat at 35°C PRALIN DELICRISP NOIR.
Ingredients
| milk 3.5% fat | g 500 |
| Sucrose | g 150 |
| SOVRANA | g 40 |
| egg yolks | g 50 |
Preparation
Mix with the whisk the cold yolk, SOVRANA and 100g of milk.
Bring to a boil the remaining part of the milk with the sugar, add the mixture to it and continue cooking until boiling again
Ingredients
| FRUTTIDOR PERA | To Taste |
Ingredients
| CHOCOCREAM DARK - melted at 40°C | To Taste |
Preparation
Fill the silicone molds TRB02 Silikomart for 3/4and put in the shock freezer until cool.
Ingredients
| FRUTTIDOR PERA | To Taste |
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 making two equal layers, one of FRUTTIDOR PERA and the other one of custard cream.
Unmold the creamy topper and place it on the tartlet’s surface.
Decorate with little cubes of FRUTTIDOR PERA, DOBLA BUTTERCUP 78227 and golden leaves
Pastry Chef and Gelato Maker
