Salted Caramel Ganache & Hazelnut Chantilly Cream Tartlet

Salted Caramel Ganache & Hazelnut Chantilly Cream TartletChocolate, Caramel, Nuts… but this time with some sea salt. Salt balances out the chocolatiness (is that even a word?) and makes this tartlet worth some silver! No, no, not aluminum foil… but silver, edible silver that is 🙂 

As always, I have been thinking to make caramel tartlets and was looking for a good recipe to work with. I picked recipe from Cannelle et Vanille and I am glad I did. It was awesome! All those that love chocolate as much as I do are sure to appreciate this tartlet. The ganache tastes almost like a truffle (well, isn’t that a coinsidene; the truffle is basically made from ganache:)) but with a hint of caramel. I would’ve never come up with an idea to mix ganache and caramel together, so good thing I came across this recipe.

Salted Caramel Ganache & Hazelnut Chantilly Cream Tartlet

Prep time:
Cook time:
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Author:
Serves: 24 tartelets

Ingredients

Ingredients for the Crust:

  • 150 grams unsalted cold/frozen butter
  • 150 grams granulated sugar
  • 4 egg yolks
  • 50-80 ml. heavy whipping cream
  • 310 grams flour
  • 50 grams cocoa powder
  • ½ t.sp. baking powder

Ingredients for Caramel Ganache

  • 250 grams dark semisweet chocolate
  • 300 grams whipping cream
  • 50 grams unsalted butter
  • 15 grams glucose
  • 180 grams sugar
  • big pinch of salt

Ingredients for Chantilly Cream

  • 300 grams heavy whipping cream
  • 50 grams sugar
  • couple drops of hazelnut extract

Also

  • 1 cup roasted and chopped hazelnuts or almonds

Instructions

Make the Tartelets

  1. Turn the oven to 350 F.
  2. Sift the flour, cocoa powder and baking powder together in a separate bowl. Transfer into a mixing bowl and add sugar, salt; start mixing on a low speed w/ paddle attachment - about 15 seconds. Grate the cold/frozen butter, add it to the flour mixture. Add the egg yolks. Add the whipping cream and let the mixer mix the mixture into a "ball".
  3. Roll out the dough until it's ⅛ inch thick.
  4. Cut out the circles about the size of your tartlet forms and put each circle into the form, pressing it against the sides of the walls (I used a muffin pan, with a 1.5 in bottom diameter). Bake about 15 minutes, until ready. Take out of the forms and let cool on a rack.

Make the Caramel Ganache

  1. Put a sieve over the bowl w/ chocolate. Set aside.
  2. In a medium pot heat the whipping cream and butter, almost to a boil. Keep warm.
  3. In a heavy bottomed, medium sized pot cook caramel; first adding the glucose and then the sugar. Let the sugar melt and acquire a golden/brown color.
  4. Add the whipping cream into the caramel, pouring it slowly and keeping your hands out of the way of the steam. Using a long handled whisk, keep whisking the caramel until it's smooth and even consistency. Pour the caramel, over the sieve (that's over the bowl with the chocolate). Add the salt. Thoroughly mix everything, to reach consistency of an emulsion.Do not over-mix, or the ganache will break.

Make the Chantilly Cream

  1. Whip heavy cream until soft peaks. Continuing to whip, add the sugar and extract.
  2. Transfer the cream into a pastry bag, w/ a round pastry tip (1 cm).
  3. Sprinkle chopped nuts into each tartlet shell, to cover the bottom.
  4. W/ a teaspoon pour about a tablespoon of ganache over nuts, trying to fill it up. W/ the pastry bag push out some of the chantilly cream, decorating it any way you want to.

To decorate:

  1. You can add a small piece of silver paper.
  2. Refrigerate the  tartlets at least 2-3 hours, letting the ganache and cool and firm up.

Bon Appetit & Happy Pinning

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Salted Caramel Ganache & Hazelnut Chantilly Cream Tartlet

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  • I died when I saw this! So impressive

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  • I can never get tired of stalking all of your recipes! All so beautiful and the photography is out of this world! You are skilled in baking and photos!

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  • Question on recipe, you mention 300g wipping cream for the ganache. Is this heavy cream in liquid form or heavy cream wipped up?

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