Home Recipes Chocolate tartelette

Chocolate tartelette

Rich chocolate filling in a crisp tart shell with smooth topping.

Chocolate Dairy Sugar

Chocolate tartelette | Debic

Debic's Culinary Team

Debic

Ingredients

Chocolate sablé

110 g T45 flour

20 g T55 flour

50 g icing sugar

20 g almond flour

15 g cocoa powder (10–12% fat)

2 g salt

1 g vanilla extract

80 g Debic Croissant Butter

27 g whole egg

Soft caramel

85 g caramel sugar (dry caramel cooked)

50 g Debic Duo

3 g sea salt

60 g Debic Crème Butter

Chocolate ganache

150 g Debic Duo

10 g glucose

1 g fine salt

120 g dark chocolate 64-66%

20 g Debic Crème Butter

Decoration

Debic Duo

chocolate decoration

Debic products used

Croissant Butter 5x2KG

Duo 50/50 2L

Crème Butter 4x2.5KG

Preparation

Chocolate sablé

Mix all the dry ingredients and the Croissant Butter together.

Add the egg and mix to form a dough.

Flatten, wrap airtight and chill for at least 2 hours.

Roll out to 2 mm thickness and line Ø6 cm tartelette rings.

Freeze briefly, then bake at 165°C until fully baked.

Cool.

Soft caramel

Heat the caramelised sugar with the Duo and salt until smooth.

Cool to approximately 40°C, then emulsify the Crème Butter into the caramel to obtain a smooth, soft caramel.

Leave to cool to ambient temperature before use.

Chocolate ganache

Bring Duo with glucose and salt to the boil.

Pour over the chocolate, stirring from the centre outwards to create a smooth emulsion.

Blend briefly with a hand blender, taking care not to incorporate air.

Cool to 30-32°C and add the Crème Butter.

Assembly

Fill the baked tartelette shells with a layer of soft caramel and leave to set briefly.

Pipe or pour the ganache just below the rim.

Leave to crystallise at 16-18°C until set.

Finishing touch

Finish with whipped Duo and a chocolate decoration.

Chocolate Dairy Sugar

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