Recipes

Recipe Reus Tartlet

Name: Reus Tartlet
Yield: 15 mot.parts
Ingredients: 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; 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; 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; 160 g sugar; 50 g glucose; 140 g Elle & Vire gourmet butter 80% fat salted; 93 g Excellence whipping cream 35% fat; 100 g dark chocolate 70 %; 60 g cocoa butter

For
15 pieces

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