Frédéric Bau, École du Grand Chocolat Valrhona

Chocolate, Clementine, and Orange Blossom Water Tartlets

Name: Chocolate, Clementine, and Orange Blossom Water Tartlets
Prep time: 1 h
Cook time: 55 min
Total time: 5 h 35 min
Ingredients: Scant ½ cup (100 ml) water; 2 unwaxed or organic clementines; 2 unwaxed or organic clementines; 1 stick (120 g) butter, room temperature, plus a little extra for the molds; Scant ½ teaspoon (2 g) salt; 3 tablespoons (½ oz./15 g) ground blanched* almonds; 1 egg; Cake flour, divided: ⅔ cup (2 ¼ oz./60 g) plus 2 cups (6 ⅓ oz./180 g); 5 oz. (140 g) milk chocolate, 40 percent cocoa; 5 oz. (140 g) milk chocolate, 40 percent cocoa; 2 egg yolks; ½ cup (125 ml) milk; Zest* of 1 unwaxed or organic clementine; Zest* of 1 unwaxed or organic clementine; 1 cup (250 ml) whipping cream, well chilled; 1 cup (250 ml) whipping cream, well chilled; ¼ vanilla bean; 2 tablespoons (1 oz./25 g) granulated sugar; 2 tablespoons (1 oz./25 g) granulated sugar; 2 tablespoons (1 oz./25 g) granulated sugar; A few drops of orange blossom water; A few roughly chopped Roasted hazelnuts, optional

Preparation info

Serves
6–8

Difficulty
Medium
Ready in
6 hr

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

Dried clementines

Scant ½ cup (100 ml) water
½ cup (3 ½

Pie
Dessert
Vegetarian

Method

Prepare the dried clementines. Bring the water and sugar to the boil; leave to boil for 1 minute. Slice the clementines very thinly, leaving the skin on, and cook the slices for about 10 minutes in the syrup. Preheat the oven to 250°F (120°C). Remove them from the saucepan and arrange