Coffee tartlet made of
– sweet pastry ,
– praline, chocolate and coffee crunch,
– a coffee ganache,
– a coffee mousse,
– brown velvet spray.
Material used
– Micro perforated silicone baking mat
– Klassik Silikomart silicone ring tart mould (6 cavities)
– Micro-perforated strip
– Silikomart Klassik tart ring mould 70mm
– Brown velvet spray
– Thermoformed Happy Holidays oval mould (meilleurduchef)
Ingredients
Coffee mousse (the day before)
✔100g cold liquid cream 30% MG min.
✔100g white chocolate
✔Some drops of coffee extract
✔100g of liquid cream
✔2 sheets of gelatine (4g)
Sweet dough
✔70 g soft butter
✔130 g flour
✔45 g icing sugar
✔15 g almond powder
✔1 pinch of salt
✔1 egg yolk
Coffee praline crisp
✔40g milk chocolate
✔60g hazelnut/almond praline
✔25g crêpes dentelles
Coffee ganache
✔100g white chocolate
✔100g liquid cream
✔A few drops of coffee extract
The recipe
For 6 tarts
Coffee mousse (the day before)
✔100g cold liquid cream 30% fat min.
✔100g white chocolate
✔A few drops of coffee extract
✔100g of liquid cream
✔2 sheets of gelatine (4g)
In a bowl of cold water, soften the gelatine leaves. In a saucepan, heat the cream. Remove from the heat and add the wrung out and softened gelatine and the melted white chocolate. Mix well. Add the coffee extract and mix again. Set aside. Whip the cold cream with an electric mixer. Carefully add the cooled mixture. Pour into your silikomart ring Klassik tart mould. Place in the freezer overnight.
Sweet dough
✔70 g soft butter
✔130 g flour
✔45 g icing sugar
✔15 g almond powder
✔1 pinch of salt
✔1 egg yolk
Mix all the ingredients together. Roll out the dough thinly between 2 sheets of baking paper and then put it in the fridge for 30 minutes. Line the circles and prick the dough with a fork. Bake at 175°C for 15 minutes. Leave to cool completely.
Coffee praline crisp
✔40g milk chocolate
✔60g hazelnut/almond praline
✔25g crêpes dentelles
Mix the melted milk chocolate with the praline and crêpes dentelles. Garnish the tartlet bases with this crunch.
Coffee ganache
✔100g white chocolate
✔100g liquid cream
✔A few drops of coffee extract
In a saucepan, pour the liquid cream and bring it to heat. In a bowl, place the previously melted white chocolate. Pour the hot cream over it in two or three batches, mixing well between each addition. Add a few drops of coffee extract and mix. Allow to cool before filling the tarts. Place in the fridge until the ganache has cooled completely.
Remove the coffee mousses from the freezer and apply the brown velvet spray immediately. Place on the tarts and chill until ready to eat.
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