Chocolate Tart Mi-Amère 58%, Caramel Puff, Milk Chocolate Lactée Caramel by Cedric Barbaret

This is my vision of an elegant yet rustic dessert. Perfectly balanced, it combines a dark chocolate ganache with a caramel pastry cream and a caramel milk chocolate whipped cream.

Yield: 10 to 15, depending on ring size

Chocolate Pâte Sucrée

• 180 g unsalted butter
• 115 g confectioners’ sugar 10X, sifted
• 1 large egg
• 2 gr salt
• 250 g all-purpose flour
• 40 g cocoa powder extra brute

1. Cream the butter and confectioners’ sugar together. Add the egg, then the flour, salt and cocoa powder and mix on first speed until blended. Form into a disk, wrap in plastic and allow to rest in refrigerator for at least 6 hours.

2. Sheet the dough to #3. Line tart rings and bake at 347°F (175°C) for 10-11 minutes.

Ganache Mi-Amère 58%

• 425 g heavy cream
• 350 g Cacao Barry Mi-Amère 58%
• 70 g trimoline

1. Bring the cream to a boil, then pour over the chocolate and trimoline. Mix with immersion blender until emulsified.

2. Fill tart shells with ganache and refrigerate for at least 1 hour.

Gelatin Mass

• 274 g water
• 53 g powdered gelatin

1. Combine the water and gelatin and allow to bloom.

Caramel Pastry Cream

• 212 g granulated sugar, divided
• 236 g heavy cream, hot
• 354 g milk
• 7.5 g salt
• 118 g egg yolks
• 29.5 g all-purpose flour
• 17.5 g cornstarch
• 1 g vanilla bean powder
• 17.5 g Gelatin Mass (from above)
• 177 g unsalted butter

1. Make a dry caramel with 177 g of the sugar, cooking it to 374°F (190°C). Deglaze with the hot cream, milk and salt. 

2. Whisk the egg yolks with the remaining 35 g sugar. Whisk in the flour, cornstarch and vanilla bean powder. Temper in the caramel mixture and cook, whisking constantly, until boiling and thickened. Remove from heat and whisk in the gelatin mass until dissolved. Cool to 122°F (50°C); add the tempered butter slowly and mix vigorously. Cover and chill before use.

(This recipe appeared in the Fall 2023 issue of Pastry Arts Magazine)