Recipe for chocolate praline tartlet with lace crepes
Ingredients · Servings 6
- 1 shortcrust pastry
- 200g of "pralinoise"
- 1 pack of gavotte-type lace crepes
- 200g of baking chocolate
- 200g of liquid fresh cream
Method · 50 min
- Prepare the shortcrust pastry: Roll out the pastry in a tart dish. Place a sheet of parchment paper on the pastry, holding it in place with dried beans (rice, beans...).
- Bake the pastry for 12 minutes at 190°C (gas mark 6-7), then remove the paper and vegetables, and continue baking for 10 minutes.
- Meanwhile, crush the crêpes dentelles into small pieces. Melt the praline chocolate bar in a double boiler with a tablespoon of water. Stir, then gently fold in the crumbled crêpes dentelles.
- For the ganache: Boil the heavy cream in a saucepan. Break the baking chocolate bar into small pieces, then pour the hot cream over it and mix with a wooden spoon.
- Once the shortcrust pastry has cooled slightly, spread the mixture (praline + crepes) on top and flatten it with a tablespoon.
- Place the pie in the fridge before serving, and take it out 30 minutes beforehand so that it is easier to cut.
