Vanilla & Marshmallow Tartlets
27 May 2023
Difficulty:
Vanilla, vanilla, and vanilla, that's all you'll find in these cloud-textured tartlets, both crunchy, soft, and melting. In terms of organization, you can prepare all the elements except the marshmallow the day before if it's more convenient for you; on the D-day, you only need to assemble and make the marshmallow 😊
Equipment:
Perforated Calisson Tart Rings
Perforated Hexagonal Tart Rings
Thermometer
Whisk
Rolling Pin
Mini Angled Spatula
Perforated Baking Sheet
Piping Bags
18mm Nozzle
12mm Nozzle
Ingredients:
I used Koro almond powder and vanilla powder Koro: code ILETAITUNGATEAU for 5% off the entire site (non-affiliated).
I used madagascar vanilla and Norohy vanilla extract from Valrhona: code ILETAITUNGATEAU for 20% off the entire site (affiliated).
Preparation time: 1h20 + 25 minutes of baking + 1 night of resting
For about 8 tartlets depending on their size:
Vanilla Namelaka:
100g whole milk
200g whole liquid cream
1 vanilla bean
2g gelatin
170g white chocolate Ivory or Waina
Place the gelatin in a bowl of cold water.
Heat the milk with the vanilla bean seeds.
Off the heat, add the rehydrated and drained gelatin. Mix, then pour over the previously melted chocolate. Finally, add the cold cream, blend well to achieve a smooth and shiny cream.
Cover with plastic wrap in contact, then place in the refrigerator overnight.
Vanilla Sweet Shortcrust Pastry:
60g softened butter
90g icing sugar
30g almond powder
1 teaspoon vanilla extract
1 egg
160g flour T55
50g cornstarch
Mix the softened butter with the icing sugar then the almond powder and the vanilla.
Add the egg, emulsify, then incorporate the flour and cornstarch without overworking the dough.
Form a ball, wrap it in plastic wrap, and refrigerate for at least 3 hours. Then, roll out the dough to a maximum thickness of 2mm and line your buttered rings placed on a baking sheet lined with parchment paper.
Return the dough to the refrigerator for at least 1 hour. Then bake the tartlet bases in a preheated oven at 175°C for about 15 minutes. Let them cool.
Vanilla Sponge Biscuit:
60g egg whites
50g granulated sugar
40g egg yolks
50g flour T55
Icing sugar
4 tablespoons milk
1 teaspoon vanilla extract
Beat the egg whites with the granulated sugar until a smooth and shiny meringue is obtained.
Add the egg yolks, whisk quickly to incorporate them, then add the sifted flour using a spatula.
Spread the sponge biscuit on a baking sheet lined with parchment paper to a thickness of about 3 or 4mm, sprinkle with icing sugar, and bake immediately in a preheated oven at 180°C for 10 to 12 minutes of baking.
Let cool, then cut biscuit shapes to the shape of your tartlet rings (slightly smaller than the rings). Place them in the cooked and cooled tart bases, then soak them with the milk mixed with vanilla extract.
Fill the tart bases with the crystallized namelaka, smoothing the surface. Reserve in the refrigerator.
Vanilla Marshmallow:
10g gelatin
200g granulated sugar
40g glucose syrup
60g egg whites
60g water
2 tablespoons vanilla extract or vanilla powder
Place the gelatin in a bowl of cold water.
In a saucepan, pour the water, sugar, and glucose, and heat the mixture. When it reaches 115°C, start whisking the egg whites. When the syrup reaches 130°C, pour it over the whipped egg whites, whisking at medium speed. Meanwhile, drain the gelatin and melt it for a few seconds in the microwave or bain-marie. Pour it into the meringue, then add the vanilla. Continue to whisk for a few minutes to cool the marshmallow. When it is warm/hot, pour it into a piping bag fitted with the nozzle of your choice and pipe the marshmallow onto the tartlets.
Finishing:
3 tablespoons icing sugar
3 tablespoons cornstarch
A bit of vanilla powder
Mix the icing sugar, cornstarch, and vanilla then sprinkle the tartlets. Allow the marshmallow to crystallize for at least 2 hours then enjoy!
Equipment:
Perforated Calisson Tart Rings
Perforated Hexagonal Tart Rings
Thermometer
Whisk
Rolling Pin
Mini Angled Spatula
Perforated Baking Sheet
Piping Bags
18mm Nozzle
12mm Nozzle
Ingredients:
I used Koro almond powder and vanilla powder Koro: code ILETAITUNGATEAU for 5% off the entire site (non-affiliated).
I used madagascar vanilla and Norohy vanilla extract from Valrhona: code ILETAITUNGATEAU for 20% off the entire site (affiliated).
Preparation time: 1h20 + 25 minutes of baking + 1 night of resting
For about 8 tartlets depending on their size:
Vanilla Namelaka:
100g whole milk
200g whole liquid cream
1 vanilla bean
2g gelatin
170g white chocolate Ivory or Waina
Place the gelatin in a bowl of cold water.
Heat the milk with the vanilla bean seeds.
Off the heat, add the rehydrated and drained gelatin. Mix, then pour over the previously melted chocolate. Finally, add the cold cream, blend well to achieve a smooth and shiny cream.
Cover with plastic wrap in contact, then place in the refrigerator overnight.
Vanilla Sweet Shortcrust Pastry:
60g softened butter
90g icing sugar
30g almond powder
1 teaspoon vanilla extract
1 egg
160g flour T55
50g cornstarch
Mix the softened butter with the icing sugar then the almond powder and the vanilla.
Add the egg, emulsify, then incorporate the flour and cornstarch without overworking the dough.
Form a ball, wrap it in plastic wrap, and refrigerate for at least 3 hours. Then, roll out the dough to a maximum thickness of 2mm and line your buttered rings placed on a baking sheet lined with parchment paper.
Return the dough to the refrigerator for at least 1 hour. Then bake the tartlet bases in a preheated oven at 175°C for about 15 minutes. Let them cool.
Vanilla Sponge Biscuit:
60g egg whites
50g granulated sugar
40g egg yolks
50g flour T55
Icing sugar
4 tablespoons milk
1 teaspoon vanilla extract
Beat the egg whites with the granulated sugar until a smooth and shiny meringue is obtained.
Add the egg yolks, whisk quickly to incorporate them, then add the sifted flour using a spatula.
Spread the sponge biscuit on a baking sheet lined with parchment paper to a thickness of about 3 or 4mm, sprinkle with icing sugar, and bake immediately in a preheated oven at 180°C for 10 to 12 minutes of baking.
Let cool, then cut biscuit shapes to the shape of your tartlet rings (slightly smaller than the rings). Place them in the cooked and cooled tart bases, then soak them with the milk mixed with vanilla extract.
Fill the tart bases with the crystallized namelaka, smoothing the surface. Reserve in the refrigerator.
Vanilla Marshmallow:
10g gelatin
200g granulated sugar
40g glucose syrup
60g egg whites
60g water
2 tablespoons vanilla extract or vanilla powder
Place the gelatin in a bowl of cold water.
In a saucepan, pour the water, sugar, and glucose, and heat the mixture. When it reaches 115°C, start whisking the egg whites. When the syrup reaches 130°C, pour it over the whipped egg whites, whisking at medium speed. Meanwhile, drain the gelatin and melt it for a few seconds in the microwave or bain-marie. Pour it into the meringue, then add the vanilla. Continue to whisk for a few minutes to cool the marshmallow. When it is warm/hot, pour it into a piping bag fitted with the nozzle of your choice and pipe the marshmallow onto the tartlets.
Finishing:
3 tablespoons icing sugar
3 tablespoons cornstarch
A bit of vanilla powder
Mix the icing sugar, cornstarch, and vanilla then sprinkle the tartlets. Allow the marshmallow to crystallize for at least 2 hours then enjoy!
You may like
Comments