TECHNICAL WORKSHEET - 974 Delights

Chocolate cardamom tartelet

Category Season
Technical worksheet for 10 Portion(s) Container

Quantity
Cost by
Ref. Ingredients Quantity Unit for Cost Cooking process
Unit
10

Unpack, clean, peel and scale ingredients as per recipe

Sweet dough
Butter unsalted 0,120 KG 0,120
Sweet dough
Icing sugar 0,060 KG 0,060
Flour T45 0,235 KG 0,235 Cut the butter into pieces
Table salt 0,001 KG 0,001 Sift the icing sugar and flour
Eggs whole 0,050 KG 0,050 Mix the butter and flour in a food processor
Almond powder 0,060 KG 0,060 Add salt, icing sugar and eggs
Roll out to 3 mm between 2 sheets of paper and keep in
Soft almond biscuit 0,010 KG the fridge
Line the tarts with 8 cm diameter round mold
Caramel cardamom ganache Bake at 150°C for 20 to 25 minutes
Caster sugar 0,240 KG 0,240
Butter unsalted 0,087 KG 0,087
Caramel cardamom ganache
Heavy cream 35% 0,475 L 0,475
Infuse the cardamom in the hot cream for 10 minutes
Glucose 0,033 KG 0,033
Fleur de sel 0,005 KG 0,005 Make a fairly brown caramel
Milk chocolate 40% Jivara 0,265 KG 0,265 Add the butter off the heat and cook with the cream,
Cardamom powder 0,004 KG 0,004 glucose and salt
Boil and strain
Dulcey cream Add the chocolate at 80°C
Heavy cream 35% 0,225 L 0,225
Glucose 0,025 KG 0,025
Invert sugar 0,025 KG 0,025 Dulcey cream
Dulcey Chocolate 0,325 KG 0,325 Boil the cream, glucose and trimoline
Heavy cream 35% 0,600 L 0,600
Pour over the slightly melted chocolate, mix
Finish with the cream, mix
Decoration
Mount each time you use it
Spray white
Gold leaf
White Chocolate decoration leaf 5
Finishing
Place a 4 cm diameter round of almond biscuit in the
tartlet
Pour the caramel ganache into the base of the tart 3/4 of
the way through, store in the freezer
Mount the Dulcey cream and poach balls in a round
pattern 8 cm diameter (douille 15 ) and one sphere for the
top, then flatten with rhodoid plastic sheet, store in the
freezer
Once frozen, remove the foil and spray with white velvet
Place on the tart shell
Finish with a chocolate decoration in the middle and gold
leaves

Full cost excl. VAT

Hazards (losses) 0,025
Total cost (excl. VAT) for 1 portion
Recipe cost
Selling price excl. VAT
Selling price incl. VAT
Raw material ratio #DIV/0!