Easter Salted Butter Caramel Tartlets Recipe by Chef Samuel Denis - Maé innovation
To celebrate Easter in the right way, discover the recipe of the egg with salted butter caramel. Made by the pastry chef Samuel Denis in Maé Innovation® oval moulds.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mae-innovation.com.
Ingredients
- BRETON SHORTBREAD COCOA
- 320g sugar
- 8g salt
- 480g flour
- 24g baking powder
- 40g of cocoa
- 360g of butter
- 160g egg yolk
- MILK CHOCOLATE MOUSSE
- 275g of milk
- 6g gelatin
- 28g water
- 375g milk coating
- 550g whipped cream
- MILK CHOCOLATE GLAZE
- 750g sugar
- 750g of cream
- 105g water
- 25g gelatin
- 150g water
- 625g milk coating
- SALTED BUTTER CARAMEL
- 190g glucose
- 250g sugar
- 40g semi-salted butter
- 410g cream 35% fat
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