Sublime chocolate caramel tart

Melt the milk chocolate with the hazelnut paste and praliné.

Put the feuilletine and fleur de sel in the mixing bowl.

Mix everything well and weigh out 150 g into the mould.

Spread out, then freeze.

Whip the egg yolk with the sugar using a mixer.

Sift the flour with the cocoa powder.

Melt the Cake Butter.

Whip the egg white to soft peaks at the same time.

Mix.

Pour into 150 g moulds (16 cm diameter).

Bake at 155°C for 10-12 minutes.

Make a custard, with the milk, inverted sugar and egg yolk.

Pour it over the gelatin mixture and the dark chocolate.

Blend and cool to 40-45°C.

Fold into the whipped Stand & Overrun.

In a saucepan, make a caramel with the glucose syrup and sugar at 200°C (keep an eye on the colour).

Meanwhile, heat the Stand & Overrun and incorporate the sugar-pectin mixture.

Deglaze the caramel with the hot mixture and bring back to the boil.

Cool to 50°C before blending with the Cake Butter and salts.

Pour into a container and store in the refrigerator.

Bring to room temperature before use.

In a saucepan, make a caramel by cooking the sugar to 200°C (the colour will vary depending on the quantity).

Meanwhile, heat the Stand & Overrun (1), vanilla paste, glucose syrup and sorbitol.

Deglaze the caramel with the hot mixture and melt any lumps.

Pour over the chocolate and the gelatin mass.

Blend, incorporating the cold Stand & Overrun (2).

Pour into a container and store in the refrigerator until the next day.

Heat the Stand & Overrun (1) with the glucose and pour over the milk chocolate.

Blend, incorporating the cold Stand & Overrun (2).

Store in the refrigerator and use the next day.

Heat the glucose and water to 40°C.

Incorporate the sugar-pectin mixture.

Bring to the boil and incorporate the neutral topping.

Blend and bring back to the boil.

Use at 90°C with the spray gun.