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Capados Tartlets
Made with Nyangbo 68%
An original recipe from Rémi Montagne, Pastry Chef at L'École Valrhona. Makes 48 tartlets
7 stepsRecipe Step by Step
WHIPPED NYANGBO GANACHE
300g heavy cream 36%
30g glucose
30g invert sugar
30g invert sugar
260g NYANGBO 68%
600g heavy cream 36%
GLUTEN-FREE CHESTNUT SHORTCRUST
170g chestnut flour
170g cornstarch
170g european butter
130g confectioner's sugar
70g whole eggs
40g minced almonds
3g salt
APRICOT CONFIT
40g sugar
5g pectin NH
175g apricot purée
30g glucose
8g Lemon juice
HONEYED APRICOTS
800g Apricots
160g Honey
APRICOT MARMALADE
240g Apricot confit
480g Honeyed Apricots
MOIST GLUTEN-FREE CHOCOLATE CAKE
220g NYANGBO 68%
105g european butter
190g egg whites
105g sugar
95g egg yolks
30g cornstarch
ABSOLU CRISTAL SPRAY GLAZE
200g ABSOLU CRISTAL NEUTRAL GLAZE
20g water
Assembly and finishing
Take the tart shells and pipe around 15g of Gluten-Free Chocolate Cake batter into each one. Add 6g of Honeyed Apricots and bake at 180°C (356°F) for around 10 minutes.Whip the ganache and use a 3cm flower-shaped nozzle to pipe 25g of whipped Nyangbo Ganache on the cooled tarts.Blast freeze briefly.Then pipe around 15g of Apricot Marmalade into the ganache.Spray the tartlets with the Absolu Cristal Spray Glaze. Temper some dark-chocolate couverture. Pour a little onto a transfer-printed sheet and cover immediately with a second transfer-printed sheet. Roll out, smoothing the couverture towards the edges. Check the thickness and cut out discs, adding one to each tartlet.