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coupe de tartelette sésame doré et chocolattartelettes sésame doré chocolatganache montée au chocolatpraliné amande et sésame dorépraliné amande sésame doré après mixagefonds de tartelettes

Golden sesame and chocolate tartlets 

Ingredients for 10 7cm wide tartlets

Divide the quantities in half to avoid too much leftovers or freeze them.

Sweet muscovado pastry dough

  • 250g of softened butter
  • 125g of muscovado sugar
  • 1 egg
  • 1 egg yolk
  • 125g of almond powder
  • 3g of salt
  • 400g de farine T55

Chocolate whipped ganache

  • 60g of dark chocolate 65%
  • 30g of milk chocolate
  • 990g of whole liquid cream
  • 15g of glucose
  • 150g of cold whole liquid cream
  • A pinch of salt

Almond and golden sesame flavored praline

Golden sesame crémeux

  • 2g of gelatin (1 sheet)
  • 340g of whole liquid cream
  • 60g of egg yolks
  • 20g of sugar
  • 80g of golden sesame paste

Neutral glaze

  • 9g of gelatin
  • 300g of sugar
  • 195ml of water

Directions

1. Sweet muscovado paste:

Knead the softened butter with sifted muscovado sugar, add the whole egg and then the egg yolk. Add the almond powder and salt. Lastly, incorporate the flour without kneading the batter too much. Cover with plastic wrap and put in the refrigerator for at least one night.

2. Chocolate whipped ganache:

Make it the day before or at least 4 to 5 hours before whipping.

Melt both chocolates. Bring to a boil 90g of cream with glucose and pour it gradually, in 3 times, on the melted chocolate mix for a smooth ganache. Incorporate 150g of cold liquid cream , add the pinch of salt and mix one last time if necessary. Cover with plastic wrap and make sure it touches the ganache. Set aside in the refrigerator for 4 to 5 hours.

Once the ganache is cold, take it out of the refrigerator and whip it with a hand mixer until obtaining a whipped cream-like consistency.

To make the flower-like shape, you will need two dipping papers and a flat surface like cardboard for cakes. You can replace dipping paper with parchment paper.

Trace circles that have a diameter of 7 centimeters on one paper using a cookie cutter or anything else that is convenient for you and flip the paper over to pipe out 6 small and even balls of whipped ganache within the circle. Follow the circle but pipe out a smaller ball as it will widen out once flattened and we want to keep a diameter of 7 centimeters to match with the bottom of the tartlets. Therefore, make sure to make quite high ganache balls.

Place the second piece of dipping paper or parchment paper on top of the ganache balls and carefully flatten them. Put in the freezer for at least 3 hours.

3. Golden sesame cremeux:

Rehydrate gelatin in cold water.

Bring the cream to a boil. In the meantime, beat the egg yolks with sugar and pour in boiling cream. Put the mixture back in the pan and cook until it reaches 83°C, like a custard. Remove from the heat, add gelatine after removing excess water and golden sesame paste. Mix if needed and cover with a plastic wrap that touches the cremeux. Set aside in the refrigerator overnight.

4. Almond and sesame praline:

Put the sugar in a small saucepan and make an amber colored dry caramel. Pour in the almonds and roasted sesame seeds and stir to coat them in caramel. Pour the mixture on parchment paper and set aside to cool down.

Once the caramelized nuts are completely cooled down, break it into slivers using a rolling pin (which will make the blending process easier) and put them in a blender.

Start to blend the slivers : In the beginning, the slivers will turn into a powder and then, the oil will come out of nuts, resulting in a smooth and homogeneous paste. It can take between 5 to 10 minutes depending on how powerful your blender is. Do not forget to add a pinch of salt.

5. Lining out and baking the pie crusts:

Roll out the pastry dough to a thickness of 3 cm (not too thin to keep some consistency) and line the 7-centimeters-diameter tartlets tins.

Bake at 220°C for approximately 5 minutes, lower the temperature down to 160°C and continue baking for 20 minutes, until the pie crusts are golden brown.

You can brush a beaten egg yolk on the edges of the pie crusts 5 minutes before removing from the oven for shiny crusts.

5. Neutral glaze:  

Rehydrate gelatin. In a saucepan, pour in water and sugar and bring to a boil. Remove from the heat and pour out in a container to cover with plastic wrap, making sure the plastic wrap touches the glaze. (You can make the glaze beforehand and set it aside in the refrigerator until d-day. It can be preserved for several weeks.) 

6. Plating and finishing golden sesame and chocolate tartlets:

Fill to the brim the bottom of pie crusts with golden sesame cremeux and smooth out to the edges. Put it back in the refrigerator.

Take out the whipped chocolate ganache from the freezer, place them on a cooling rack and glaze them with neutral glaze heated up to 36°-37°C. Put them on the pie crusts, on top of golden sesame cremeux.

Use a bit of praline (half of it will be more than enough) and mix it with a small amount of liquid cream to obtain a creamy consistency. Put this mix in a piping bag and pipe out small balls of praline in the middle of whipped ganache. 

Sprinkle the golden sesame and chocolate tartlets with roasted sesame seeds and set in the refrigerator to defrost for at least 4 hours before serving.

Enjoy these cute tartlets by Olivia Haim !

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