Cut the butter into uniform cubes. Combine all ingredients and mix gently without overworking the dough.
Roll out the dough to a thickness of 2 mm. Chill at 4°C (39°F) for about 2 hours.
Line 70 mm tart rings with the dough and bake at 160°C (320°F) for approximately 12 minutes. Let cool.
Chocolate Sponge Biscuit Composition
Whip the yolks with 172 g sugar until ribbon stage.
Separately, whip the egg whites with 52 g sugar to stiff peaks.
Sift together the cocoa powder and flour.
Gently fold the dry ingredients into the yolk mixture, then incorporate half of the meringue, followed by the melted butter.
Spread onto a 40x60 cm Silpat-lined baking sheet.
Bake at 180°C (356°F) for about 8 minutes. Unmold and set aside.
Milk Chocolate Crémeux Composition
Bring the cream, scraped vanilla bean, and pectin-sugar mixture to a boil. Simmer for 1 minute.
Off heat, add the yolks and cook to 85°C (185°F).
Pour over the chocolate and blend until smooth.
Cool rapidly and blend again before use.
Yuzu Caramel Composition
Bring the cream, milk, and glucose to a boil. Simultaneously warm the yuzu purée.
Caramelize the sugar dry, then deglaze with the hot liquids.
Cook to 102°C (216°F).
Cool to 80°C (176°F), pour over the chocolate, and blend.
At 40°C (104°F), add the butter and blend again
Milk Chocolate Chantilly Composition
Bring the first portion of cream and milk to a boil. Add the hydrated gelatin and pour over the chocolate. Blend thoroughly.
Add the fromage blanc and second portion of cream. Blend again.
Refrigerate for 12 hours at 4°C (39°F).
Whip to soft peaks before piping.
ASSEMBLY
Cut the sponge into rings using a 60 mm outer and 30 mm inner cutter to form a donut shape.
Pipe 8 g of chocolate crémeux into the base of each baked tart shell to adhere the sponge ring.
Fill the center of the sponge with 8 g of yuzu caramel, then top with approximately 20 g of chocolate crémeux to level the tartlet.
Fill 3 cm diameter half-sphere molds with chocolate crémeux and freeze.
Unmold and place one half-sphere at the center of each tartlet.
Pipe the Milk Chocolate Chantilly using a turntable and a decorative piping tip for a refined finish.
BELCOLADE Single-origin Chocolate & Yuzu Tartlets
Complexity level:
Where the bold character of the single-origin Belcolade Origins Lait Venezuela Cacao-Trace chocolate meets the brightness of yuzu, a new harmony is born — a balance of intensity and finesse.
Creating with Belcolade Noir Selection Intense Cacao-Trace allows you to explore the depths of chocolate craftsmanship, bringing out the finest flavors and textures in every bite. Its versatility makes it perfect for a wide range of applications, ensuring that every creation is a masterpiece
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