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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.
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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.
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