JIVARA CARAMEL NUT TARTLETS

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix the powdered ingredients with the cold, cubed butter.

Step 2

As soon as the mixture is completely smooth, add the cold eggs.

Step 3

As soon as you obtain an even dough, stop mixing.

Step 4

Store in the refrigerator or spread out immediately.

Step 5

Bake at 300°F (150°C).

Step 6

Make a dry caramel with the sugar. Once reached the desired caramel color deglaze with the hot cream.

Step 7

Add the butter in the caramel and then let it cool down to 158-167°F (70-75°C).

Step 8

Gradually pour the hot liquid over the JIVARA 40% milk chocolate stirring in the center with a rubber spatula in order to get a smooth, shiny and elastic texture, sign of a well started emulsion. Keep the texture to the end of mixing.

Step 9

Add the roasted nuts.

Step 10

Once the tartlet shells are baked apply some cocoa butter in.

Step 11

When the caramel well coats the nuts (at about 77-82°F 25-28°C) fill the tartlets shells with about 70g of caramel with nuts.

Step 12

Let the caramel set.

Step 13

Sparkle some fleur de sel on each tartlets.

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