Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Tartelettes au chocolat meringuée
Petites tartelettes gourmandes composées d'une pâte sucrée aux noisettes, d'une crème au chocolat onctueuse et d'une meringue italienne grillée au chalumeau. Idéales pour un dessert élégant ou un goûter raffiné.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Repos de la pâte au réfrigérateur (1 h)
- • Cuisson à blanc avec billes de céramique
- • Refroidissement complet de la crème au chocolat avant le remplissage
- • Atteindre exactement 118°C pour le sirop de sucre
- • Faire refroidir la meringue sous 50°C avant le pochage
- • Griller la meringue au chalumeau sans la brûler
Safety Warnings
- • Manipuler le sirop à 118°C avec précaution – il peut provoquer de graves brûlures.
- • Utiliser le chalumeau dans un espace bien ventilé et éloigné des matériaux inflammables.
- • Les billes de céramique et le papier cuisson sont très chauds après la cuisson à blanc.
You Might Also Like
Similar recipes converted from YouTube cooking videos
Light chocolate mousse with whipped cream and egg whites
An airy chocolate mousse made in a flash with dark chocolate, butter, heavy cream, icing sugar and whipped egg whites. Served in glasses, it is prepared without cooking and kept chilled for an elegant and indulgent dessert.
Flat Iron Steak with Four Sauces (béarnaise, blue, pepper, shallot)
Tender flat iron steak served with four classic French sauces: béarnaise, blue cheese sauce, pepper sauce and shallot sauce. Each sauce is handmade, with fresh herbs, clarified butter and emulsion techniques for a rich and velvety result.
Raspberry Mousse
A light and airy raspberry mousse, made with raspberry coulis, whipped cream and gelatin. Perfect for a refined end of meal or a festive dessert.
Strawberry Tart Chef Hugo & Victor
A refined strawberry tart inspired by chef Hugo Pouget (Hugo & Victor). It combines a crisp shortcrust pastry, a moist almond cream, a strawberry marmalade, a light strawberry cream, candied lemon zest and a strawberry jelly glaze, all decorated with fresh strawberries arranged in a fan. Ideal for special occasions.
Brandade de cabillaud : un classique de la gastronomie française
A quick and easy French brandade made with fresh cod, creamy mashed potatoes, and fragrant garlic‑olive oil. The dish is baked to a golden crust and served as a comforting main course.
Classic Mustard Sauce (Sauce à la Moutarde)
A velvety French‑style mustard sauce made with a nutty butter‑flour roux, white wine, hot chicken stock, fresh tarragon, Dijon mustard, and a splash of cream. Perfect over chicken, fish, or pork.