Triangular Tartlests With Chocolate Sauce [PDF]

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TRIANGULAR TARTLETS WITH CHOCOLATE SAUCE

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva

2 Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva

TRIANGULAR TARTLETS WITH CHOCOLATE SAUCE for 12 triangle-shaped tartlets

GELATIN MASS Ingredients Powdered gelatin 200 Bloom Cold water

Total weight: ~ 28 g

100%

4g

14%

24 g

86%

1 Pour the powdered gelatin into a clean container and add cold water. Gently stir with a whisk. 2 Place the mixture in the fridge for 10-15 minutes until the gelatin has bloomed. 3 Take the mass out of the fridge and allow it to melt. If there is any foam, remove it with a sieve. 4 Put the mass back into the fridge and wait until it has set completely. Then cut it into cubes using scissors so it is more convenient to weigh out and work with. The ratio of gelatin to water should always be 1:6 (one part gelatin and six parts water). 5 You can make the gelatin mass in advance and store it in the fridge for up to 2 days. TIP If you are using gelatin leaves, use the same weight as for powdered gelatin and soak them in cold water. The gelatin leaves will absorb the right amount of water needed. Then squeeze them and use as required.

VANILLA CHANTILLY CREAM Ingrеdients

Total weight: ~ 383 g

100%

Milk 3.2%

60 g

16%

Sugar

25 g

6%

Gelatin mass

28 g

7%

Mascarpone

80 g

21%

Whipping cream 35%

190 g

50%

Vanilla

½ pod

1 Add the milk, sugar and vanilla seeds in a saucepan. Warm the mixture until it reaches a temperature of around 80 °C / 176 °F. 2 Pour the mixture into a measuring cup, add the mascarpone and gelatin mass. Process with a hand blender until smooth. 3 Add cold whipping cream and use the hand blender to combine all of the ingredients. 4 Transfer the Chantilly cream to a clean bowl, cover it with cling film touching the surface and put it in the fridge for 12 hours minimum, although overnight is preferred.

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9 Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva

TRIANGULAR TARTLETS WITH CHOCOLATE SAUCE for 12 triangle-shaped tartlets

ALMOND SHORTCRUST PASTRY Ingrеdients

for 12 tartlets using a Mallard Ferrière 06492 mold

Total weight: ~ 462 g

100%

Flour 9-10.5% protein

200 g

43%

Butter 82%

110 g

24%

Icing sugar

80 g

17%

Almond powder

30 g

6%

2g