Caramel popcorn tartlet
– sweet pastry,
– creamy caramel,
– a dome of popcorn mousse,
– a chocolate disc,
– caramelized popcorn.
Materials used
– Micro-perforated silicone baking mat
– Klassik Silikomart silicone ring tart mold (6 cavities)
– Micro-perforated strip
– Silikomart Klassik tart ring mould 80mm
Ingredients
Popcorn mousse (the day before)
60g popcorn-infused liquid cream2 egg yolks30g powdered sugar3g gelatin100g full-fat cream 30% fat min.
Sweet dough
✔70 g soft butter
✔130 g flour
✔45g sugar
✔1 pinch salt
✔1 egg yolk
Creamy caramel (the day before)
✔60g sugar
✔20g water
✔15g glucose
✔20g hot liquid cream
✔2 egg yolks
✔100g cold liquid cream
The recipe
For 4 tartlets
Popcorn mousse (the day before)60g popcorn-infused liquid cream2 egg yolks30g powdered sugar3g gelatin100g full-fat cream 30% fat min.
Place gelatine leaves in a bowl of cold water. In a bowl, add two egg yolks with powdered sugar and mix. Return the infused cream to the heat and pour gradually into the bowl. Stir and return to the pan. Cook, stirring constantly, without exceeding 82-83°C. Remove from the heat, add the gelatine, mix and set aside to cool slightly. In the meantime, whip the 100g of cold cream with an electric mixer. Incorporate the previous mixture and stir gently with a spatula. Pour into your silikomart tart ring Klassik mold. Freeze overnight.
Sweet dough
✔70 g soft butter
✔130 g flour
✔45g sugar
✔1 pinch salt
✔1 egg yolk
Mix all ingredients. Roll out the dough thinly between 2 sheets of parchment paper and refrigerate for at least 30 minutes. Line the circles. Bake at 165/170°C for 15 to 20 minutes. Leave to cool completely.
Caramel cream (the day before)
✔60g sugar
✔20g water
✔15g glucose
✔20g hot liquid cream
✔2 egg yolks
✔100g cold liquid cream
In a saucepan, heat the sugar, water and glucose. When the caramel is colored, pour in the hot cream. Mix well. In a bowl, combine the yolks and cold cream. Pour the caramel over the yolks, stir and return to the pan. The caramel will thicken slightly. Remove from the heat and add the gelatine, softened in cold water and squeezed dry. Fill the tartlet moulds with the cream and place in the freezer for at least 4 hours.
Remove the popcorn mousses from the freezer. Turn out of the moulds and place on the tartlets. I decorated with caramelized popcorn all around and a white chocolate disk decorated with chocolate transfer foil.
