Camembert Caramel Tart, Tainoiri Chocolate Cream & Praline Croustillant
by Ling
@ 23 Oct 2013
Ingredients
Camembert Caramel Tart
100g sugar
40g butter
100ml cream, warmed
50g camembert cheese
2g gelatin
Tainori Chocolate Cream
100ml milk
2g gelatin
130g Tainoiri chocolate
200ml whipped cream
Praline Croustillant
180g praline fruity chunk
100g croquantine
70g dark chocolate
Chocolate creameux, chocolate tuile, camembert vanilla
parfait and blood orange sauce, for serving
Preparation
For the camembert caramel tart: Melt the sugar in a saucepan until a light caramel is achieved. Add in the butter and warmed cream. Whisk well. Add in the camembert cheese and cook until the cheese has melted. Add in the gelatin and cook until gelatine has dissolved. Remove saucepan from the heat and set aside the mixture to cool. Once cooled, keep chill in the refrigerator overnight.
For the Tainoiri chocolate cream: Heat the milk to a boil in a saucepan. Add in the gelatine and cook until gelatine has dissolved. Add in the chocolate and whisk until chocolate has melted. Remove saucepan from the heat and fold in the whipped cream. Set aside.
For the praline croustillant: Place the praline fruity chunk, croquantine and dark chocolate into a mixing bowl over a bain marie and stir constantly until all the ingredients has melted. Spread the praline croustillant mixture onto a baking tray and keep chill until set. Cut the chilled praline croustillant to desired shapes just before serving.
