CHOCOLATE FRANGIPANE

TARTLETS
for 12 tartlets d=8 cm
 Chocolate Frangipane Tartlets
for 12 tartlets d=8 cm

GELATIN MASS

Ingredients Total weight: ~ 28 g 100%

• Powdered gelatin 200 Bloom 4g 14%

• Cold water 24 g 86%

1. Add the powdered gelatin and cold water to a clean container.

Gently stir with a spoon.

2. Place the mixture in the fridge and let it sit there for 10–15 minutes
to allow the gelatin to swell and bloom. Then it’s ready for use.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you have no powdered gelatin to hand, you can use gelatin
leaves instead. Simply use the same weight of gelatin leaves
as you would powdered gelatin and soak them in cold water.
Make sure the leaves are fully covered with water.
• Leave the gelatin leaves to soak for 15 minutes – during this
time, the leaves should absorb exactly the right amount of
water needed. Then squeeze the leaves to remove excess
water and use immediately.

COCOA MIRROR GLAZE

Ingredients Total weight: ~ 343 g 100%

• Sugar 120 g 35%

• Water 30 g 9%
• Whipping cream 35% 85 g 25%
• Glucose/corn syrup 45 g 13%
• Cocoa powder 35 g 10%
• Gelatin mass 28 g 8%

1. Add the sugar and water to a saucepan. Bring the mixture to

120 °C / 248 °F over low heat to form a syrup.

2. Meanwhile, add the cream and glucose syrup to another

saucepan. Bring the mixture to 80 °C / 176 °F, then pour hot cream
mixture over the syrup, while stirring thoroughly with a spatula.
Be careful, because the mixture will start bubbling.

3. Stir in the sifted cocoa powder to the cream mixture and bring
everything to a boil, let the mixture simmer for 10 seconds more,
then remove from the heat.
2
 Chocolate Frangipane Tartlets
for 12 tartlets d=8 cm

COCOA MIRROR GLAZE

4. Add the gelatin mass and whisk until homogenous, then strain
the mixture into a measuring cup.

5. Cover the cocoa mirror glaze with cling film touching the surface.
Then set it aside for 12 hours.

CHOCOLATE SHORTCRUST PASTRY

Ingredients Total weight: ~ 734 g 100%

• All-purpose flour 350 g 48%

• Butter 82% 190 g 26%
• Icing sugar 120 g 16%
• Almond powder 20 g 3%
• Cocoa powder 24 g 3%
• Whole eggs 30 g 4%

1. Sift the flour, icing sugar, almond powder and cocoa powder into
the bowl of a stand mixer.

2. Cut the cold butter into small cubes, and add it to the mixer bowl.
Using a paddle attachment, mix everything on low speed until
crumbs resembling wet sand form.

3. Add the eggs and mix at low speed until combined.

4. Transfer the finished dough between 2 sheets of acetate film. Roll

the dough into a layer around 3–4 mm thick. Then leave it in the
fridge for at least 12 hours.

5. Remove the dough from the fridge and roll it out to a thickness of
2 mm. Cut out 12 circles of dough using a cake ring d=12 cm.

6. Then, fit every circle into Matfer tartlet molds d=8 cm and h=1.6 cm.
Cut off any excess dough with a knife. Use a fork to prick the
bottoms of the tartlets.

7. Place the tartlet shells in the fridge (at 4 °C / 39 °F) and let them sit
there for 30 minutes.

8. Preheat an oven to 165 °C / 329 °F and bake the tartlet shells for
around 3 minutes, then reduce temperature to 140 °C / 284 °F, and
bake your tartlet shells for 10 minutes more.

9. Allow them to cool down completely at room temperature.

3
 Chocolate Frangipane Tartlets
for 12 tartlets d=8 cm

CARAMELIZED HAZELNUTS

Ingredients Total weight: ~ 310 g 100%

• Water 100 g 33%

• Sugar 110 g 35%
• Inverted sugar/honey 20 g 6%
• Hazelnut halves 80 g 26%

1. Add the sugar, water and inverted sugar to a saucepan.

2. Add the hazelnut halves to the hot syrup. Allow them to soak in
the syrup for 30 minutes, then strain.

3. Arrange the hazelnut halves on a baking tray lined with a

silicone mat.

4. Toast the hazelnut halves in the oven at 160°C / 320°F until they
turn golden brown, which should take about 7–10 minutes.

5. Let them cool down in a warm, dry place.

HAZELNUT CHOCOLATE CREAM

Ingredients Total weight: ~ 237 g 100%

• Butter 82% 55 g 24%

• Whipping cream 35% 12 g 5%
• Cocoa powder 12 g 5%
• Sugar 65 g 27%
• Whole eggs 65 g 27%
• Hazelnut powder 25 g 11%
• Cornstarch 3g 1%
• Cooled baked tartlet shells

1. Add the sugar, cocoa powder, cornstarch, and hazelnut powder

to the bowl of a stand mixer. Using a paddle attachment, mix the
ingredients at low speed.

2. Add the softened butter and mix again.

3. Gradually incorporate the whole eggs, heated to 40°C / 104°F

(to warm the eggs, you can place them in a bowl of warm water
at 50–55°C / 122–131°F for 20 minutes or gently warm them in a
microwave). Continue mixing until the texture resembles soft butter.

4. While the mixer is running, gently add the cream and mix until
ingredients have combined.
4
 Chocolate Frangipane Tartlets
for 12 tartlets d=8 cm

HAZELNUT CHOCOLATE CREAM

5. Transfer the hazelnut chocolate cream into a pastry bag and

pipe 20 g of it into the cooled tartlet shells.

6. Bake the filled shells for around 8 minutes at 160°C / 320°F.

CARAMEL CREAM

Ingredients Total weight: ~ 251 g 100%

• Sugar 60 g 24%
• Glucose/corn syrup 30 g 12%
• Whipping cream 35% 50 g 20%
• Sweetened condensed milk 30 g 12%
• Butter 82% 80 g 32%
• Sea salt 0.5 g <1%
• Baked tartlets filled
with hazelnut chocolate cream

1. Add the sugar and glucose syrup to a saucepan. Heat the mixture
until it caramelizes and obtains a nice caramel color.

2. Add the whipping cream and sweetened condensed milk in small

portions. Then add the sea salt. Boil the caramel over low heat
for 3 minutes.

3. Weigh the caramel cream (you should have around 135 g) and
adjust it to 150 g by adding water.

4. Add the cooled, diced butter to the cream (which should be around
50 °C / 122 °F) and process it with a hand blender until smooth.

5. Place the caramel cream in the fridge and leave it there until it has
a pipeable consistency.

6. Pipe the caramel cream in a spiral motion onto the baked cream,
starting from the center.

7. Place the filled tartlet shells in the fridge and let them sit there until
the caramel cream sets.

5
 Chocolate Frangipane Tartlets
for 12 tartlets d=8 cm

ASSEMBLING AND DECORATING THE TARTLETS

Ingredients

• Filled tartlets
• Caramelized hazelnuts
• Stabilized cocoa mirror glaze

1. Heat the glaze to 50 °C / 122 °F. Process it with a hand blender,

trying not to incorporate any air bubbles. Use at 32 °C / 90 °F.

2. Pour the glaze onto the caramel cream, then place the tartlets
in the fridge until cocoa mirror glaze sets.

3. Garnish the finished tartlets with the caramelized hazelnuts

6
www.kica-academy.com +38 (096) 002 38 98 info@kica-online.com

Copyright©2023 International Pastry Academy KICA, All rights reserved. Photo credit: Natalia Khoroshaieva