Today’s my birthday and to celebrate I’ve made my ultimate Baileys & chocolate tartelette. It’s a almond chocolate tartelette with a baileys ganache and a baileys & white chocolate mousse. So delicious!Â
The tartelette
Ingredients
- 150 g flour
- 80 g icing sugar
- 50 g cacao powder
- 25 g almond powder
- 110 g butter
- 30 g beaten egg
- 4 g salt
- 20 g beaten egg
- 20 g cream 35% fat
- a little bit of melted dark chocolate
Instructions
- First pour the flour on your worktop. Also add the icing sugar and the cacao powder. Now use a bowl to make a well in the middle and fill it with the almond powder, the butter, the 30 grams of beaten egg and the salt. Knead this until it’s a nice dough.
- Then transfer it into a bowl, cover it with plastic foil and let it rest in your fridge for 1 hour.
- Then cover your worktop with flour and roll out the dough till it’s around 2 millimeters thin. After that take a big baking ring and use that to cut a round out of the dough using a knife.
- Now transfer the dough on a silicon sheet and place the baking ring on top. Then cut the remaining dough in long lines and use that to cover the side of the baking ring.
- Use the back of your knife to trim the edges and then let it rest in your fridge for 30 minutes.
- After that bake it at 160 °C for 15 minutes.
- Meanwhile mix the 20 grams of beaten egg with the cream.
- Now take the tartelette out of the oven and remove the baking ring. Then carefully brush the egg mixture on the tartelette and bake it for an additional 10 minutes at 160 °C.
- After that let it cool down on an oven rack.
- Once it has cooled down brush a small layer of dark chocolate on the inside of the tartelette and then keep it out of the fridge for later.
The Baileys ganache
Ingredients
- 100 g sugar
- 20 g glucose syrup
- 40 g cream 35% fat
- 120 g Baileys
- 120 g dark chocolate 62%
- 50 g butter
Instructions
- First heat up a saucepan and add the sugar. Now caramelize this on a medium heat.
- Meanwhile mix the glucose syrup with the cream and the baileys. Bring this to a boil when the caramel is almost golden.
- Once it’s nice and golden add the hot Baileys mixture to caramel. Do this slowly and while stirring. Then turn of the heat and add the dark chocolate and the butter.
- Now emulsify this with a hand blender. Then transfer it into a piping bag and keep it out of the fridge for later.
The dark chocolate crumble
Ingredients
- 100 g almond powder
- 100 g sugar
- 80 g flour
- 100 g butter
- 2 g salt
- 40 g melted dark chocolate 62%
Instructions
- Pour the almond powder on your worktop together with the sugar and the flour. Then use your bowl to make a well in the middle.
- After that put the butter into the well and also the salt and the melted dark chocolate. Now knead this into a nice dough.
- Once it’s a nice dough spread it on a silicon sheet and bake it at 160 °C for around 25 minutes.
- After 15 minutes use a spoon to spread the crumble some more but be sure that you make the pieces not too small.Â
Almond flakes
Instructions
- Put some almond flakes on a tray and toast them at 160 °C for 15 minutes. Then let it cool down and keep it out of the fridge for later.
The Baileys mousse
Ingredients
- 1.6 g gelatin 1 leaf
- 20 g milk
- 50 g Baileys
- 90 g white chocolate 28%
- 100 g cream 35% fat
Instructions
- First soak the gelatin in some cold water.
- Meanwhile mix the milk with the Baileys and then bring it to a boil. Once it’s boiling turn of the heat and dissolve your gelatin.
- After that add the white chocolate. Mix this and then let it cool down till it’s 30 °C.
- While that’s cooling down pour the cream into a bowl and beat this till it’s at yoghurt thickness.
- Then while stirring add the baileys mixture and carefully fold this together. Now pour it into the desired mold. Here I use a new mold from Mold Brothers Pastry.
- Now tap the mold a couple of times and then let it set in your freezer. Once it’s frozen take it out of the mold and keep it in your freezer for later.Â
The chocolate ganache
Ingredients
- 80 g cream 35% fat
- 40 g Baileys
- 100 g dark chocolate 62%
- 20 g butter
Instructions
- Pour the cream into a saucepan together with the baileys. Now bring this to a boil.
- Once it’s boiling turn of the heat and add the dark chocolate and the butter. Now emulsify this with a hand blender.
The brush
Ingredients
- 75 g cacao butter
- 75 g white chocolate 28%
- fat soluble coloring powder
Instructions
- Melt the cacao butter in a saucepan on a low heat.
- Then turn off the heat and add the white chocolate and a touch of fat soluble coloring powder. Blend it till completely smooth and then pour it into a brusher.
- Carefully brush the outside of the frozen mousse with a thin layer of the cacao butter mixture.
How to finish the tartelette
Instructions
- Take your tartelette and pipe a thick layer of the Baileys ganache on the bottom. After that sprinkle the almond flakes on top and spread this.
- Then take your ganache and pour it on the tartelette. Tap the rack a couple of times and then let it set out of the fridge.
- Then transfer the mousse on the tartelette and let it defrost. After that lay the chocolate crumble on the outside of the mousse and then it’s ready to be served!
