Inspiration Strawberry and Ivoire Tartlets
lngredients: Inspiration Strawberry,Ivoire 35% Chocolate
Procedures: 3
ALMOND SHORTCRUST PASTRY
- 120g Butter
- 2g Fine salt
- 80g Icing sugar
- 30g Finely ground almonds
- 50g Eggs
- 240g Plain flour (60 + 180g)
- First mix the creamed butter, fine salt, icing sugar, ground almonds, egg and 60g of flour. As soon as the mixture is homogeneous, add 180g of flour in one go. Roll out the mixture between 2 plastic sheets, then cut out discs using a 4.5cm diameter cookie cutter and store in the freezer. Bake in the oven at 320°F (155°C) for approx. 15 minutes
IVOIRE VANILLA NAMELAKA
- 50g Milk
- 1g Gelatine
- 1 Vanilla pod
- 95g IVOIRE 35% chocolate
- 100g Whipping cream 35%
- Heat the milk with the split and scraped vanilla pod. Soak then wring out the gelatine and add to the mixture. Gradually combine with the melted IVOIRE 35%. Add the cold cream while stirring. Pour immediately into 2.5cm diameter half-sphere silicone moulds and freeze.
INSPIRATION STRAWBERRY WHIPPED GANACHE
- 100g Strawberry purée
- 10g Glucose syrup
- 10g Acacia honey
- 210g INSPIRATION STRAWBERRY
- 300g Whipping cream 35%
- Heat the strawberry purée along with the glucose and honey. Combine the mixture a little bit at a time with the melted INSPIRATION STRAWBERRY. Immediately mix using a hand blender to make a perfect emulsion. Add the cold cream then mix again. Store in the refrigerator and leave to set before using,ideally overnight.
ASSEMBLY
Once the almond shortcrust discs have baked and cooled, place a half-sphere of IVOIRE 35% vanilla namelaka on top of each one. Beat the whipped ganache until its texture is soft and frothy, easy to pipe. Using a piping bag fitted with a fluted nozzle, decorate each half-sphere with some pretty piping. Store in the refrigerator for 3 hours before serving. Come and relish a truly delicious experience at the Cité du Chocolat in Tain l’Hermitage and take part in our pastry-making workshops and courses.
