Chocolate & banana tartlet
Recette pour 25 tartlets
Ingrédients
SICOLY
Banana
ganache
ingrédients :
- 100 g Sicoly® unsweetened banana purée
- 50 g Liquid cream
- 2 g Gelatine
- 41 g Zéphyr caramel chocolate
- 16 g Mascarpone
procédé :
Soak gelatin in cold water. Melt chocolate. Bring SICOLY® banana purée to room temperature.
Heat cream and drained gelatin. Pour onto chocolate and mix to prepare the ganache. Add banana purée and mascarpone.
Sieve the mixture and pipe halfway into mini-tartlets bases.
Once settled, add banana purée up to the edge of the tartlet base.
Caramelized
hazelnuts
ingrédients :
- 1500 g Roasted hazelnuts
- 450 g Caster sugar
- 135 g Water
procédé :
In a copper bowl, eat water and sugar at 118°C.
Add hot roasted hazelnuts. Once the hazelnuts caramelized, discard onto a Silpat® baking mat and separate each hazelnut.
Assembly &
finishes
Pipe banana ganache halfway of the chocolate mini-tartlet moulds. Once settled, add banana purée up to the edge.
Leave to set in the fridge for about 30 minutes.
Decorate sprinkling some diced roasted almonds and finish off with a caramelized hazelnut.