Home Recipes Tartelet au chocolat and rosemary

Tartelet au chocolat and rosemary

Chocolate tartelet with cacao sablé, chocolate fondant, and rosemary chocolate

100YEARS Ambassador Carito Lourenço
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Carito Lourenço

Fierro

Ingredients

For 10 servings

Cocoa sablé

Cocoa sablé

72g Debic Croissant butter

54g icing sugar

1.2 g fine sea salt

18 g almond powder

40 g eggs

126 g pastry flour

15 g Cocoa powder

Chocolate fondant

Chocolate fondant

250 g chocolate 66%

250 g Debic Stand & Overrun cream

100 g whole milk

1.5 egg

Rosemary chocolate

Rosemary chocolate

100 g chocolate

6 g fresh rosemary

Decoration

Decoration

250 g Debic Stand & Overrun

30 g pitted dates

Debic products used

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Debic Tourage Butter Croissant 5x2KG

  • Constant quality, throughout the year
  • Firm, Easy to handle sheets. Made from fresh cream
  • A pleasant butter taste in your preparations
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Debic Stand & Overrun 1L

  • An average overrun of 160%
  • Superb stand without the risk of collapsing
  • Rich cream taste and smooth mouthfeel

Preparation

Cacao sablé

Mix the soft butter at room temperature with the salt, icing sugar, powdered almonds, and cocoa.

Quickly mix without allowing it to gather using the kneading blade.

Add the flour, mix together, and chill.

Roll out the dough between sheets of parchment paper and leave to chill in the refrigerator.

Assemble the tartlets.

Use a round mould with a wavy edge, 18 cm in diameter.

Cool the dough in the mould for at least 15 minutes.

Bake at 150°C for 9 minutes.

Leave to cool while you prepare the chocolate filling.

Chocolate fondant

Heat the milk with the cream to its boiling point.

Pour over the chocolate whilst gradually mixing to obtain an emulsion.

Mix in the eggs.

Strain the mixture over the cake base using a strainer to remove any lumps and burst any air bubbles.

Quickly run the blow torch over the surface to break any bubbles that may have formed.

Bake in a pre-heated oven of 220° C.

Turn off the oven, put the cake in for 15 to 20 minutes and let rest at room temperature for 1 hour before cutting it to ensure a moist, creamy cake.

Rosemary chocolate

Slice the rosemary leaves into julienne strips.

Melt the chocolate in the microwave in 30-second blasts at 480 W.

Once melted, mix with the sliced rosemary and place in a mould.

Leave to crystallise in the refrigerator.

Decoration

Whip the cream until firm.

Transfer to a piping bag with a serrated nozzle and set aside.

Pit and julienne the dates and reserve in the fridge.

Assembly

Grate the rosemary chocolate with the microplane grater until the surface of the cake is covered.

Decorate the entire circumference of the cake with whipped cream peaks.

For the finishing touch, place a small piece of date on top of each cream peak.

Recipe tags 100YEARS Ambassador Carito Lourenço Cacao Fondant Chocolate

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