Ultimate Baileys & chocolate tartelette



Today's my birthday and to celebrate I've made my ultimate Baileys & chocolate tartelette. It's a almond chocolate tartelette with a baileys ganache and a baileys & white chocolate mousse. So delicious!



The tartelette

150 grams

flour

80 grams

icing sugar

50 grams

cacao powder

25 grams

almond powder

110 grams

butter

30 grams

beaten egg

4 grams

salt

20 grams

beaten egg

20 grams

cream

A little bit of melted dark chocolate

First pour the flour on your worktop. Also add the icing sugar and the cacao powder. Now use a bowl to make a well in the middle and fill it with the almond powder, the butter, the 30 grams of beaten egg and the salt. Knead this until it’s a nice dough. Then transfer it into a bowl, cover it with plastic foil and let it rest in your fridge for 1 hour. Then cover your worktop with flour and roll out the dough till it’s around 2 millimeters thin. After that take a big baking ring and use that to cut a round out of the dough using a knife. Now transfer the dough on a silicon sheet and place the baking ring on top. Then cut the remaining dough in long lines and use that to cover the side of the baking ring. Now use the back of your knife to trim the edges and then let it rest in your fridge for 30 minutes. After that bake it at 160 degrees Celsius for 15 minutes. Meanwhile mix the 20 grams of beaten egg with the cream. Now take the tartelette out of the oven and remove the baking ring. Then carefully brush the egg mixture on the tartelette and bake it for an additional 10 minutes at 160 degrees Celsius. After that let it cool down on an oven rack. Once it has cooled down brush a small layer of dark chocolate on the inside of the tartelette and then keep it out of the fridge for later.



The Baileys ganache

100 grams

sugar

20 grams

glucose syrup

40 grams

cream

120 grams

baileys

120 grams

dark chocolate

50 grams

butter

First heat up a saucepan and add the sugar. Now caramelize this on a medium heat. Meanwhile mix the glucose syrup with the cream and the baileys. Bring this to a boil when the caramel is almost golden. Once it’s nice and golden add the hot Baileys mixture to caramel. Do this slowly and while stirring. Then turn of the heat and add the dark chocolate and the butter. Now emulsify this with a hand blender. Then transfer it into a piping bag and keep it out of the fridge for later.



The dark chocolate crumble

100 grams

almond powder

100 grams

sugar

80 grams

flour

100 grams

butter

2 grams

salt

40 grams

melted dark chocolate

Pour the almond powder on your worktop together with the sugar and the flour. Then use your bowl to make a well in the middle. After that put the butter into the well and also the salt and the melted dark chocolate. Now knead this into a nice dough. Once it’s a nice dough spread it on a silicon sheet and bake it at 160 degrees Celsius for around 25 minutes. After 15 minutes use a spoon to spread the crumble some more but be sure that you make the pieces not to small.



Almond flakes


Put some almond flakes on a tray and toast them at 160 degrees Celsius for 15 minutes. Then let it cool down and keep it out of the fridge for later.



The baileys mousse

1 leaf or 1.7 grams

gelatin

20 grams

milk

50 grams

Baileys

90 grams

white chocolate

100 grams

cream

First soak the gelatin in some cold water. Meanwhile mix the milk with the Baileys and then bring it to a boil. Once it’s boiling turn of the heat and dissolve your gelatin. After that add the white chocolate. Mix this and then let it cool down till it’s 30 degrees Celsius. While that’s cooling down pour the cream into a bowl and beat this till it’s at yoghurt thickness. Then while stirring add the baileys mixture and carefully fold this together. Now pour it into the desired mold. Here I use a new mold from Mold Brothers Pastry. Right now they don’t sell the mold yet, but be sure to check them out because I really love it! Now tap the mold a couple of times and then let it set in your freezer. Once it’s frozen take it out of the mold and keep it in your freezer for later.



The chocolate ganache

80 grams

cream

40 grams

Baileys

100 grams

dark chocolate

20 grams

butter

Pour the cream into a saucepan together with the baileys. Now bring this to a boil. Once it’s boiling turn of the heat and add the dark chocolate and the butter. Now emulsify this with a hand blender.



The brush

75 grams

cacao butter

75 grams

white chocolate

fat soluble coloring powder

Melt the cacao butter in a saucepan on a low heat. Then turn of the heat and add the white chocolate and a touch of fat soluble coloring powder. Mix this until it’s completely smooth and then pour it into a brusher. Carefully brush the outside of the frozen mousse with a thin layer of the cacao butter mixture. Then transfer the mousse on the tartelette and let it defrost. After that lay the chocolate crumble on the outside of the mousse and then it’s ready to be served! Enjoy



How to finish the tartelette


Take your tartelette and pipe a thick layer of the Baileys ganache on the bottom. After that sprinkle the almond flakes on top and spread this. Then take your ganache and pour it on the tartelette. Tap the rack a couple of times and then let it set out of the fridge. Then transfer the mousse on the tartelette and let it defrost. After that lay the chocolate crumble on the outside of the mousse and then it’s ready to be served!