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By Nicolas Boussin - Maxime Guérin

Recipe Chocolate Tartlets

To make this dish

Ingredient list

  • CHOCOLATE PÂTE SABLÉE
    420 g plain flour (T55, approximately 11% protein)
    180 g icing sugar
    50 g cacao powder
    4 g salt
    60 g almond powder
    250 g Beurre doux Lescure Charentes-Poitou AOP
    100 g eggs
  • FLOURLESS CHOCOLATE BISCUIT
    200 g sugar
    190 g egg white
    130 g egg yolk
    50 g cacao powder
    50 g almond powder
  • CHOCOLATE GANACHE
    306 g milk
    12 g corn starch
    460 g dark chocolate 63%
    35 g gelatin mass (5 g gelatin + 30 g water)
    42 g honey
    255 g Lescure UHT Cream 35% fat
  • GLUCOSE MERINGUE
    45 g glucose syrup
    30 g egg white
  • MASCARPONE MARSHMALLOW CREAM
    63 g milk
    10 g honey
    42 g gelatin mass (6 g gelatin + 36 g water)
    65 g Crème fraîche épaisse Excellence Elle & Vire Professionnel®
    200 g Lescure UHT Cream 35% fat
    75 g glucose meringue
  • DARK CHOCOLATE HEMISPHERES
    300 g dark chocolate 63%

The right ingredients

Lescure UHT Cream 35% fat

The recipe, step by step

  1. 01

    CHOCOLATE PÂTE SABLÉE

    Work the flour, icing sugar, cocoa powder, salt and ground almonds into the butter.
    Add the eggs and mix briefly. Refrigerate.

  2. 02

    FLOURLESS CHOCOLATE BISCUIT

    Combine the cocoa powder with the ground almonds. Whisk the eggs whites and beat until stiff with the sugar, then add the egg yolks. Gently fold in the dry ingredients

  3. 03

    CHOCOLATE GANACHE

    Combine the milk and cornstarch and bring to the boil. Add the chocolate and bring back to the boil. Remove from the heat, add the honey and gelatin mass. Whisk until smooth. Gradually add the cold cream while mixing.

  4. 04

    GLUCOSE MERINGUE

    Combine the egg whites and glucose syrup.
    Heat to 40°C in a double boiler and beat using a stand mixer.

  5. 05

    MASCARPONE MARSHMALLOW CREAM

    Bring the milk to the boil. Add the honey, gelatin mass and mascarpone. Fold into the stiffly whipped cream and gently incorporate the glucose meringue.

  6. 06

    DARK CHOCOLATE HEMISPHERES

    Dip Ø7 cm hemispherical silicone moulds in tempered dark chocolate. Turn over onto a sheet of baking paper. Let crystallize and unmould.

  7. 07

    ASSEMBLY

    Roll out the chocolate pâte sablée to a thickness of 2 mm. Cut into 25 cm x 2 cm strips and line the lightly buttered tartlet rings. Cut out rounds of pastry with the rings and press to form the base of the tartlets then place the shells in the refrigerator. Bake in a 150°C convection oven for approximately 20 minutes and let cool.
    Spread 800 g of flourless chocolate biscuit onto a Silpat® inside a frame (35.5 cm x 55 cm). Bake in a 210°C convection oven for approximately 8 minutes and let cool. Cut out Ø6 cm rounds of biscuit.
    Pour 10 g of chocolate ganache into each tartlet base and top with a round of biscuit.
    Cover with 40 g of ganache and let crystallize.
    Using a plain 14 mm tip, pipe out a dot of mascarpone marshmallow cream (20 g) in the dark chocolate hemispheres. Sprinkle with cocoa powder and place one on top of each tartlet.

    Chef's Tip

    This preparation stands up well to freezing so you can prepare a large batch and store in the freezer.