MALINAO TARTLETS

Tarts

Made with: Blond® Orelys® 35%

Steps: 5

An original recipe by Nicolas Riveau, L'École Valrhona Executive Pastry Chef

Makes 48 Tartlets (diameter: 7.5cm)

Recipe steps

Almond Shortbread

  • 240gEuropean Butter
  • 4gSalt
  • 180gConfectioner's Sugar
  • 60gAlmond Flour
  • 100gEggs
  • 120gWhite Bread Flour
  • 350gWhite Bread Flour
  1. First mix the creamed butter, salt, confectioner's sugar, almond flour, eggs and the smaller portion of flour. Do not beat this mixture.
  2. Once the mixture is well incorporated, add the larger portion of flour.
  3. Spread the pastry between two sheets.
  4. Store in the refrigerator. Bake at 300-320°F (150-160°C) until light brown.

ORELYS WHIPPED GANACHE

  1. Heat the smaller portion of whipping cream (450g) with the glucose and the invert sugar.
  2. Slowly pour the hot mixture over the melted ORELYS 35% chocolate.
  3. Immediately mix using an electric mixer to make a perfect emulsion.
  4. Add the larger portion of whipping cream (1200g). Mix in the electric mixer again.
  5. Store in the refrigerator and leave to stiffen, preferably overnight. Whip until firm.

ORELYS CLASSIC GANACHE

  1. Heat the cream and invert sugar together.
  2. Slowly pour the hot mixture over the melted ORELYS 35% chocolate. Immediately mix using an electric mixer to make a perfect emulsion.
  3. Pour out or store in the refrigerator.

GOLD ABSOLU CRISTAL SPRAY MIX

  1. Bring the ABSOLU CRISTAL to the boil along with the water. Add the sparkling gold powder and mix in an electric mixer.
  2. 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.

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