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Tarts
MALINAO TARTLETS
Made with BLOND ORELYS 35%
An original recipe by Nicolas Riveau, L'École Valrhona Executive Pastry ChefMakes 48 Tartlets (diameter: 7.5cm)
5 stepsRecipe Step by Step
Step01
Almond Shortbread
240g European Butter
4g Salt
180g Confectioner's Sugar
60g Almond Flour
100g Eggs
120g White Bread Flour
350g White Bread Flour
First mix the creamed butter, salt, confectioner's sugar, almond flour, eggs and the smaller portion of flour. Do not beat this mixture.
Once the mixture is well incorporated, add the larger portion of flour.
Spread the pastry between two sheets.
Store in the refrigerator. Bake at 300-320°F (150-160°C) until light brown.
Step02
ORELYS WHIPPED GANACHE
450g Whipping Cream
50g Invert Sugar
50g Glucose
650g ORELYS 35%
1200g Whipping Cream
Heat the smaller portion of whipping cream (450g) with the glucose and the invert sugar.
Slowly pour the hot mixture over the melted ORELYS 35% chocolate.
Immediately mix using an electric mixer to make a perfect emulsion.
Add the larger portion of whipping cream (1200g). Mix in the electric mixer again.
Store in the refrigerator and leave to stiffen, preferably overnight. Whip until firm.
Step03
CRUNCHY PRALINÉ WITH FLEUR DE SEL
950g 50% CRUNCHY ALMOND HAZELNUT PRALINE
9g Fleur de Sel
Mix the 50% CRUNCHY ALMOND & HAZELNUT PRALINÉ with the fleur de sel.
Step04
ORELYS CLASSIC GANACHE
450g Whipping Cream
75g Invert Sugar
915g ORELYS 35%
Heat the cream and invert sugar together.
Slowly pour the hot mixture over the melted ORELYS 35% chocolate. Immediately mix using an electric mixer to make a perfect emulsion.
Pour out or store in the refrigerator.
Step05
GOLD ABSOLU CRISTAL SPRAY MIX
1000g ABSOLU CRISTAL NEUTRAL GLAZE
100g Water
AN Sparkling Gold Powder
Bring the ABSOLU CRISTAL to the boil along with the water. Add the sparkling gold powder and mix in an electric mixer.
Immediately apply using a spray gun at about 175°F (80°C).
Assembly and finishing
Prepare the Shortbread and Whipped Ganache.Press the pastry into the tartlet tins and bake at 300°F (150°C) until you obtain an attractive golden color.Use a piping bag to pipe on about 20g of Praliné into the tartlets.Make the Ganache. Once it has reached a temperature of 80-85°F (28-29°C), pour about 30g onto the Crunchy Praliné with Fleur de Sel. Leave to harden.Firm up the Whipped Ganache and store a portion in a container.Use a palette knife to place the Whipped Ganache onto the tartlets and smooth it into a domed shape.Then dip the tartlets upside down in the container of Whipped Ganache to give the tartlets uneven peaked toppings.Complete by spraying on the Spray Mix.