Chocolate Caramel Tartlet
Combine a salted butter caramel sauce with a classic chocolate ganache, all set on a praline dough to produce a delicious French standard pleasing to even the biggest gourmands!
- Praline Dough
- 120 g of softened butter
- 80 g of powdered sugar
- 25 g of praline
- 1 egg
- 200 g of flour
- a pinch of fine salt
- Salted Butter Caramel
- 150 g of sugar
- 15 g of salted butter
- 15 cL of single cream
- Chocolate Ganache
- 180 g of high-quality dark chocolate
- 15 cl of whipping cream
- Caramelized Hazelnuts
- Some de-shelled hazelnuts
- 50 g of sugar
Level of difficulty Average
Preparation time 60mins
Cooking time 20mins
Put the softened butter in a bowl and sift the powdered sugar over top.
Add the praline and the salt
Mix it together using a spatula or by hand until obtaining a homogeneous mixture.
Break the egg into the mix and combine it.
Sift the flour over top and continue to mix without working the dough too much.
Envelope the dough in a sheet of saranwrap and let it rest 2 hours in the fridge.
During this time, prepare the salted butter caramel and the chocolate ganache.
Salted butter Caramel
Put the sugar and a soup spoon of sugar in a pot and heat it on a medium flame until obtaining an amber shade of caramel. At the same time, heat the single cream.
Take the pot off the stove and pout it into the single cream. WATCH OUT for boiling fly-aways!
Put the pot back on the stove and add the salter butter. Cook another minute on medium flame and then take it off to cool.
Break up the chocolate into pieces and put them in a bowl.
Heat the whipping cream on a medium flame until it boils, and then pour it into the chocolate. Mix until obtaining a smooth and homogeneous texture.
Keep at room temperature.
The bottom of the tartlet
After two hours of rest, pre-heat the oven to 180 degrees C, flour the counter tops, and flatten the dough to a thickness of 2mm.
Align the dough in the tartlet mould and poke the bottom with a fork so that it doesn’t inflate in the over.
Cook for 15-20 minutes in the oven while surveying.
Once it’s cooked, let it cool.
Pour the salted butter caramel onto the tartlet and let it set in the fridge.
During this time, prepare the caramelized hazelnuts.
Pre-heat the oven to 170 degrees C.
Pour the hazelnuts out onto a pan and cook them for about 10 minutes. The hazelnuts are going to roast and develop their aroma. Don’t leave them to color too much.
Prepare the support: Set up a suspended Styrofoam support, which will support the hazelnuts on toothpicks.
Pour half the sugar in a pot and heat on medium fire while stirring with a spatula.
When it’s melted, add the second half of the sugar and mix it in.
Cook the sugar over low heat, its color will change from light caramel to slightly more pasty brown caramel.
Once the caramel is homogeneous, turn off the stove and dunk the bottom of the pot in cold water to stop the cooking and preserve the color.
Gently plant the toothpicks in the hazelnuts. Don’t split the nuts.
Dip the hazelnuts one by one in the caramel (which while have thickened slightly), and then plant them in the Styrofoam with the free toothpick end. The caramel will cool naturally and form points.
Gently pull off the hazelnuts off the toothpicks.
Dressing the tartlet
Pour the chocolate ganache on the caramelized tartlet.
Let the ganache set for a few minutes in the fridge. Decorate with 3-5 caramelized hazelnuts as desired.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.