Recipe Reus Tartlet

To prepare this dish

Ingredient list

SWEET CHOCOLATE DOUGH

120 g Elle & Vire gourmet butter 82% fat
90 g icing sugar
30 g hazelnut powder (50/50)
50 g eggs
230 g flour
30 g cocoa powder

AZÉLIA NAMELAKA CREAM

200 g milk
30 g gelatin mass (5 g gelatin powder 200 bloom + 25 g water)
385 g milk chocolate (35 %)
400 g Excellence whipping cream 35% fat

HAZELNUT CREAM

24 g gelatin mass (4 g gelatine + 20 g water)
150 g milk
190 g white chocolate 35%
325 g Excellence whipping cream 35% fat
100 g hazelnut paste

SALTED CARAM

160 g sugar
50 g glucose
140 g Elle & Vire gourmet butter 80% fat salted
93 g Excellence whipping cream 35% fat

ASSEMBLY

100 g dark chocolate 70 %
60 g cocoa butter

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Excellence whipping cream 35% fat

Elle & Vire gourmet butter 80% fat salted

The recipe,
step by step

1. 1

   SWEET CHOCOLATE DOUGH

   Mix the butter with the icing sugar, ground hazelnuts and eggs. Lastly, add the flour and cocoa powder. Roll the dough out between two sheets of greaseproof paper to 2 mm thick. Line 12 cm x 3.5 cm moulds. Bake in the oven at 150°C for 16 minutes
2. 2

   AZÉLIA NAMELAKA CREAM

   Boil the milk. Then, add the gelatin mass. Incorporate the milk chocolate and cream. Blend. Leave to cool in the refrigerator at 3°C for 12 hours. 
3. 3

   HAZELNUT CREAM

   Hydrate the gelatine with the water. Boil the milk. Add the gelatin mass. Pour onto the melted chocolate and the hazelnut paste. Add the cold cream and blend. Leave to cool in the refrigerator for 12 hours.
4. 4

   SALTED CARAM

   Caramelise the sugar. Then, add the glucose, boiling cream, butter and salt. Leave to cool.
5. 5

   ASSEMBLY

   Fill the tart shells with namelaka cream, top with salted butter caramel and hazelnut cream. Freeze. Melt cocoa butter and dark chocolate and spray on pie.

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