Candy Chocolate caramel
I do not often have the opportunity to watch the kitchen special channel, you know that the satellite, but the last time I had that opportunity I came across Louise emissions Denisot ... I love it! During one of its programming, preparing tarts with figs and bush with as a pastry a Breton shortbread and the idea I immediately packaged. A few days later I repeated to prepare the shortbread tarts chocolate mousse Caramélia (Valrhona) and poached pears with vanilla.
n her recipe, she baked the cookies with cookie cutter stainless steel: as shortbread tend to spread, with stainless steel circles they come up on the sides and thus form the highest edges like a tart, this that can fill the bottom of the shortbread.
For this recipe, so you'll have as many circles as tarts.
Caramélia Valrhona chocolate is milk chocolate with a delicious caramel taste ... very addictive, even if like me you do not fond of chocolate milk!
Recipe (for about 5 tarts)
For poached pears
5-6 ripe but firm pears Williams
1 vanilla pod
80cl water
200g Sugar
For the shortbread
1 egg yolk
Sugar 60 g
60 g soft butter
95g flour
1 pinch of salt
1/2 teaspoon baking powder
For Caramélia foam
60g chocolate Caramélia or failing good milk chocolate
110g full cream
Prepare the shortbread dough .
Whisk the softened butter and sugar until a creamy mixture. Add the egg yolks .
Mix the flour, baking powder and salt.
Stir this mixture to the creamed butter.
Form into a ball , flatten slightly , film and refrigerate 1 hour or 2.
Meanwhile to poach pears .
Make a syrup by mixing the sugar, water and vanilla bean .
Bring to a boil and boil for about 2 minutes .
Peel pears, cut in half and remove the core.
Put them in the syrup and cook for about 20 minutes over medium heat.
When the pears are cooked , remove them with a slotted spoon and let them égouter and cool on a rack .
Preheat oven to 180 ° C.
Roll out the dough on a plane flour sanded to a thickness of about 1/2cm .
Using cookie cutters 9cm cut shortbread and place on a baking sheet lined with parchment paper . Leave cutters around shortbread for cooking.
Cook 15 minutes .
Remove from pan and cool on a wire rack.
Prepare Caramélia foam.
Mount the whipped cream .
Melt the chocolate in a bain marie .
Transfer melted into a new cold container and mix quickly with a spoon of whipped cream , which will cool the chocolate chocolate. Add remaining whipped cream , mixing gently .
Sprinkle shortbread with chocolate mousse and smooth with a spatula.
Cut the pears into thin slices and arrange on tarts rosettes .
Put the remaining foam in a pocket with a star tip and complete the decoration forming the heart of the rose pear with chocolate mousse to pastry bag .
Place the tart in the refrigerator.
The place may seem a little long but the recipe is quite simple and actually quite fast.
0 التعليقات
