Mini Tartlet With Milk Chocolate And Exotic Fruit
Ingredients
- 90 Pidy mini sweet & fluted shortcrust tartlets (885.47.090)
- 293 g of 35% UHT whipping cream
- 360 g of pineapple puree
- 186 g of mango puree
- 344 g of glucose syrup
- 81 g of egg yolks
- 311 g of 38% milk couverture chocolate
- 482 g of granulated sugar
- 11 g of pectin
- 173 g of gelatin mass
- 216 g of sweetened condensed milk
- 324 g of white chocolate
- 9 g of fat-soluble orange colouring
- 90 small edible leaves
Preparation
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1
Bring 45 g of pineapple puree and 51 g of mango puree, 293 g of cream, and 20 g of glucose syrup to a boil. Make a custard at 82 °C with the yolks. Pour over the chocolate and mix with a whisk. Pour into the tartlet base immediately.
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2
Mix the remaining mango and pineapple purees with 113 g of sugar, heat to 45 °C, then add the mixture of 11 g of sugar and 11 g of pectin. Bring to a boil for 3 minutes and add 11 g of gelatin. Pour into half-spheres 4 cm in diameter and refrigerate.
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3
Make a praline crisp and cut them into small discs. Once cooled, arrange them on the tartlet and refrigerate.
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4
Cook the remaining sugar, glucose syrup, and water in a saucepan to 105 °C, pour over the white chocolate and sweetened condensed milk, then add 162 g of gelatin mass. Mix well and blend with the food colouring. Let stand overnight, then reheat and blend.
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5
Dip the domes with a toothpick and place them on the crispy base. Add a leaf to the dome.
