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Dulcey Chocolate Tart
Made with BLOND DULCEY 35%
Recipe from Pastry Chef Sarah Kosikowski, L'École Valrhona Pastry Chef - Eastern USA.Recipe made for 24 x 2,75\"
2 stepsRecipe Step by Step
Hazelnut Pâte Sablé
240 g Butter
4 g salt
165 g confectioner's sugar
55 g hazelnut flour
100 g eggs
120 g all-purpose flour
350 g all-purpose flour
Do not over mix!
As soon as the mixture is evenly combined, add the remaining flour very rapidly.
Set aside in the refrigerator overnight.
Bake at 160°C/320°F.
Dulcey Chocolate Ganache
400 g heavy cream
65 g invert sugar
810 g DULCEY 35%
Finish adding the cream and mix with a hand blender to perfect the emulsion.
Assembly and finishing
- Make the tart shells and bake at 160°C/320°F until nicely golden.- Pour the ganache at 28-29°C/82-83°F into the pastry shells and leave to set at 17°C/63 °F.- To finish decorating the tarts, temper some Dulcey Chocolate and use a little oil to stick some acetate dipping sheets onto some very flat baking sheets.- Pour on a small quantity of chocolate and immediately cover with a second sheet. Use a rolling pin to spread out the chocolate, pushing it out towards the edges and checking the thickness. Before it sets completely, use the back of a knife to cut out different sized rectangles, rolling them around the rolling pin.- Leave to set at 17°C/63 °F.- Arrange a curved rectangle of Dulcey Chocolate on each tartlet.