Frédéric Bau, École du Grand Chocolat Valrhona

A Take on Tartlets

Name: A Take on Tartlets
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 35 min
Ingredients: 4 ¼ oz. (120 g) bittersweet chocolate, 70 percent cocoa; 4 ¼ oz. (120 g) bittersweet chocolate, 70 percent cocoa; 3 egg yolks; ½ cup plus 1 teaspoon (130 ml) whole milk; ½ cup plus 1 teaspoon (130 ml) whipping cream; 1 ½ sticks (6 ⅓ oz./180 g) unsalted butter; 1 pinch table salt; 1 cup (5 oz./140 g) confectioners’ sugar; 1 cup (5 oz./140 g) confectioners’ sugar; Generous ½ cup, (1 ¾ oz./50 g) ground blanched* almonds; 1 egg; Cake flour, divided: 1 cup (3 ¼ oz./90 g) plus 3 cups (9 ½ oz./270 g)

Preparation info

Serves
8

Difficulty
Medium
Ready in
1 hr 35

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

Bittersweet chocolate crémeux

4 ¼ oz. (120 g) bittersweet chocolate, 70 percent cocoa
3

Dessert
Pie
Vegetarian

Method

A day ahead, prepare the bittersweet chocolate crémeux. Chop the chocolate and melt it slowly in a bain-marie or in the microwave oven (on “defrost” or at 500 W maximum, stirring from time to time). While it is melting, prepare the custard (crème anglaise). Whisk* the egg yolks and suga

Ingredients

Bittersweet chocolate crémeux

Method

Photos