Alunga™ Tartlet

Created by

  • Martin DiezDirector, Chef Services Americas, Chocolate Academy™ Center, Chicago
  • Philippe BertrandDirector of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
level 1
  1. Sweet Dough
  2. Alunga™ ganache
  3. Assembly

Recipe components

Sweet Dough

Preparation

Mix

Ingredients
  • 125g
    butter
  • 185g
    confectioner's sugar
Preparation

Add

Ingredients
  • 1g
    salt
  • 1g
    liquid vanilla
  • 25g
    almond powder
  • 210g
    flour
  • 1g
    yeast
Preparation

Followed by

Ingredients
  • 50g
    whole egg(s)

Roll out the pastry to 80 mm in diameter.
Line the mould with a strip of Fiberpain.
Bake at 165°C.

Roll out the pastry to 3 in / 80 mm in diameter.
Line the mould with a strip of Fiberpain.
Bake at 329°F/165°C.

Roll out the pastry to 3 in / 80 mm in diameter.
Line the mold with a strip of Fiberpain.
Bake at 329°F/165°C.

Alunga™ ganache

Preparation

Bring to a boil

Ingredients
  • 400g
    cream
  • 100g
    butter
  • 40g
    glucose syrup
Preparation

At 70°C, pour over

Ingredients

Mix the cream with the Alunga™ 41% milk chocolate couverture, emulsify the ganache in a Robot-Coupe.

Assembly

PreparationIngredients
Preparation

Spread the crystallised Alunga™ 41% milk chocolate couverture onto a Rhodoid glazing sheet and cut out 90 mm diameter disks.

Ingredients