|TOP FROLLA||g 1.000|
|unsalted butter 82% fat - soft||g 350|
Mix all the ingredients in a planetary mixer equipped with a paddle until you obtain a smooth dough.
Refrigerate for at least 1 hour and roll out with a sheeter to a thickness of about 4 mm.
Line 4 moulds with a diameter of 18 cm and a 2 cm high border.
Bake at 200°C for about 12-14 minutes.
Tips: punch some small holes on the base of the cake before baking in order to avoid the formation of bubbles during baking.
|IRCA GENOISE||g 500|
|eggs - room temperature||g 600|
Whip all the ingredients at maximum speed in a planetary mixer for 10-12 minutes.
Spread about 450 g of the whipped mixture on a 60x40 cm baking tin lined with parchment paper.
Bake at 220-230°C in a static oven or at 190-210°C in a thermo-ventilated oven for 5-7 minutes.
Place it in a blast chiller for a few minutes, then cover with plastic sheets to avoid drying and refrigerate until serving.
Cut out disks with a diameter of 14 cm.
|RENO CONCERTO LACTEE CARAMEL||g 600|
|liquid cream 35% fat - (1)||g 300|
|liquid cream 35% fat - (2)||g 700|
|LILLY NEUTRO||g 100|
Melt RENO CONCERTO LACTEE CARAMEL at 50°C.
Add warm liquid cream (1) to the melted chocolate, stirring it until you obtain a soft and smooth ganache.
Whip the liquid cream (2) with water and LILLY NEUTRO.
When the ganache is at 38-40°C, add a bit of cream in the ganache and stir.
Then add it to the rest of the cream and mix gently.
Place a disc of biscuit on the bottom of a stainless Steel Ring Mold (14 cm diameter, 3 cm high)
Fill with 1 cm of chocolate mousse.
Place a disc of PRALIN DELICRISP NOIR (14 cm diameter, 2 mm high) and complete with another layer of chocolate mousse.
Place in a blast chiller or a freezer.
Spread a thin layer of TOFFEE D'OR CARAMEL on the bottom of shortcrust discs.
Unmould the mousse and cover with TOFFEE D'OR CARAMEL previously heated in microwave (45-50°C) and place on the center of the shortcrust disc.
Decorate the edges of the tartlet using PASTA DAMA CHOCOLATE and the surface as you wish.