Chocolate Tartlets Recipe by Le Cordon Bleu Master Chef

Chef Thierry Lerallu, bakery and pastry chef instructor from Le Cordon Bleu Malaysia is going to show you how to make this delicious chocolate tartlets with Saint Domingue chocolate origin, chocolate milk Chantilly during this 45 mins demonstration.

Recipes:
Pate sable
175 g pastry flour
85 g butter
35 g almond powder
85 g icing sugar
35 g eggs

-Praline feuilletine
60 g chocolate Alunga 40.5%
75 g hazelnut praline paste
15 g crispy waffle

-Classic ganache
150 g cream 35%
22 g de beurre de cacao
38 g inverted sugar
190 g chocolate saint domingue 70 %

Chantilly chocolate milk 40.5 %
240 g cream 35%
160 g chocolate milk Alunga 40 %
1 g gelatine powder
5 g cold water