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    DC - Chocolate Cardamom Tartelet

    Uploaded by

    Mani Murugan
    This technical worksheet provides details for making chocolate cardamom tartelets, including ingredients, quantities, costs, and cooking processes. Sweet dough is made from butter, icing sugar, flour, salt, eggs, and almond powder. It is rolled out and used to line tart shells. A caramel cardamom ganache is made by making a caramel, adding butter, infusing cardamom in cream, and mixing with chocolate. A dulcey cream is also prepared using cream, chocolate, glucose, and invert sugar. The tartelets are assembled by placing almond biscuits in the tart shells, adding the ganache, mounting dulcey cream balls, and decorating with white

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    DC - Chocolate Cardamom Tartelet

    Uploaded by

    Mani Murugan
    233 views1 page
    This technical worksheet provides details for making chocolate cardamom tartelets, including ingredients, quantities, costs, and cooking processes. Sweet dough is made from butter, icing sugar, flour, salt, eggs, and almond powder. It is rolled out and used to line tart shells. A caramel cardamom ganache is made by making a caramel, adding butter, infusing cardamom in cream, and mixing with chocolate. A dulcey cream is also prepared using cream, chocolate, glucose, and invert sugar. The tartelets are assembled by placing almond biscuits in the tart shells, adding the ganache, mounting dulcey cream balls, and decorating with white

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    Such nice resipe

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    DC_Chocolate cardamom tartelet

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    This technical worksheet provides details for making chocolate cardamom tartelets, including ingredients, quantities, costs, and cooking processes. Sweet dough is made from butter, icing sugar, flour, salt, eggs, and almond powder. It is rolled out and used to line tart shells. A caramel cardamom ganache is made by making a caramel, adding butter, infusing cardamom in cream, and mixing with chocolate. A dulcey cream is also prepared using cream, chocolate, glucose, and invert sugar. The tartelets are assembled by placing almond biscuits in the tart shells, adding the ganache, mounting dulcey cream balls, and decorating with white

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    233 views1 page

    DC - Chocolate Cardamom Tartelet

    Uploaded by

    Mani Murugan
    This technical worksheet provides details for making chocolate cardamom tartelets, including ingredients, quantities, costs, and cooking processes. Sweet dough is made from butter, icing sugar, flour, salt, eggs, and almond powder. It is rolled out and used to line tart shells. A caramel cardamom ganache is made by making a caramel, adding butter, infusing cardamom in cream, and mixing with chocolate. A dulcey cream is also prepared using cream, chocolate, glucose, and invert sugar. The tartelets are assembled by placing almond biscuits in the tart shells, adding the ganache, mounting dulcey cream balls, and decorating with white

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    TECHNICAL WORKSHEET - 974 Delights

    Chocolate cardamom tartelet


    Category Season
    Technical worksheet for 10 Portion(s) Container

    Quantity
    Cost by
    Ref. Ingredients Quantity Unit for Cost Cooking process
    Unit
    10

    Unpack, clean, peel and scale ingredients as per recipe


    Sweet dough
    Butter unsalted 0,120 KG 0,120
    Sweet dough
    Icing sugar 0,060 KG 0,060
    Flour T45 0,235 KG 0,235 Cut the butter into pieces
    Table salt 0,001 KG 0,001 Sift the icing sugar and flour
    Eggs whole 0,050 KG 0,050 Mix the butter and flour in a food processor
    Almond powder 0,060 KG 0,060 Add salt, icing sugar and eggs
    Roll out to 3 mm between 2 sheets of paper and keep in
    Soft almond biscuit 0,010 KG the fridge
    Line the tarts with 8 cm diameter round mold
    Caramel cardamom ganache Bake at 150°C for 20 to 25 minutes
    Caster sugar 0,240 KG 0,240
    Butter unsalted 0,087 KG 0,087
    Caramel cardamom ganache
    Heavy cream 35% 0,475 L 0,475
    Infuse the cardamom in the hot cream for 10 minutes
    Glucose 0,033 KG 0,033
    Fleur de sel 0,005 KG 0,005 Make a fairly brown caramel
    Milk chocolate 40% Jivara 0,265 KG 0,265 Add the butter off the heat and cook with the cream,
    Cardamom powder 0,004 KG 0,004 glucose and salt
    Boil and strain
    Dulcey cream Add the chocolate at 80°C
    Heavy cream 35% 0,225 L 0,225
    Glucose 0,025 KG 0,025
    Invert sugar 0,025 KG 0,025 Dulcey cream
    Dulcey Chocolate 0,325 KG 0,325 Boil the cream, glucose and trimoline
    Heavy cream 35% 0,600 L 0,600
    Pour over the slightly melted chocolate, mix
    Finish with the cream, mix
    Decoration
    Mount each time you use it
    Spray white
    Gold leaf
    White Chocolate decoration leaf 5
    Finishing
    Place a 4 cm diameter round of almond biscuit in the
    tartlet
    Pour the caramel ganache into the base of the tart 3/4 of
    the way through, store in the freezer
    Mount the Dulcey cream and poach balls in a round
    pattern 8 cm diameter (douille 15 ) and one sphere for the
    top, then flatten with rhodoid plastic sheet, store in the
    freezer
    Once frozen, remove the foil and spray with white velvet
    Place on the tart shell
    Finish with a chocolate decoration in the middle and gold
    leaves

    Full cost excl. VAT


    Hazards (losses) 0,025
    Total cost (excl. VAT) for 1 portion
    Recipe cost
    Selling price excl. VAT
    Selling price incl. VAT
    Raw material ratio #DIV/0!

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