There are lots of fabulous and delish sweet treats you can do with salted caramel sauce, that’s very used during the Christmas festivities. My simple proposal is this creamy and crispy tart with the mellow salted caramel, a smooth Bahibé milk chocolate and blackberries ganache, a light Jivara milk chocolate mousse and some purple-gold macarons.
If you make this recipe, be sure to leave a comment or tag me on Instagram. I’d be more than happy to hear from you! And, of course, if you have any questions or doubts, I’m absolutely willing to respond you as quickly as possible. ♡
Hazelnut sablée 150 g type 2 whole wheat flour (150-180W) 96 g butter, cold and cubed 56 g icing sugar 19 g hazelnut flour 30 g eggs 1,25 g (¼ tsp) Maldon salt (sea salt) Salted caramel 150 g caster sugar 150 g heavy cream 35% fat content 135 g butter, soft (room temperature 20-25°C) 3 g Maldon salt (sea salt) Bahibé milk chocolate and blackberries ganache 350 g Bahibé 46% milk chocolate 256 g blackberry puree 22 g glucose syrup 10 g (2 tsp) natural purple food coloring English custard cream (for the milk chocolate mousse) 50 g whole milk 50 g heavy cream 35% fat content 20 g egg yolks 10 g caster sugar Milk chocolate mousse 100 g custard cream 183 g Jivara 40% milk chocolate 150 g heavy cream 35% fat content Blackberry and milk chocolate macaron 104 g aged egg whites, room temperature* 105 g white almond flour 15 g (1 Tbs) natural purple food coloring 164 g icing sugar 94 g caster sugar Assembly and decoration Dulcey chocolate crispy pearls gold powder dust vodka edible flowers
- Put flour, cubes of butter, icing sugar and hazelnut flour into the bowl of your freestanding mixer with paddle attachment. Work until mix resembles fine breadcrumbs. Meanwhile, whisk together eggs with salt.
- Add the eggs to the mix of flour-butter and work until the dough comes together.
- Wrap in clingfilm and chill for a night.
- Preheat the oven to 160°C, convection mode. Line a baking tray with perforated silicone mat and a greased 20x2cm perforated tart ring.
- Roll out the sablée to a thickness of 3/4mm and line the tart ring. Prick the pastry all over with a fork, put in the fridge for 15 min or in the freezer for 30 min.
- Bake for 15 min, until golden brown. Set aside to cool down.
- Make a dry caramel: place a saucepan over low-medium heat, add a little caster sugar and wait until it is fully dissolved and a light caramel colour is achieved. No stirring at this point. Add the leftover sugar in 2 intervals and stir with a rubber spatula at each addition to combine together the caramelized sugar with the unmelted sugar. The addition of new sugar lowers the temperature of caramel without burning it. Remember: a lighter caramel tastes sweeter, while a dark caramel has a more complex, bittersweet flavor. I usually cook mine until it turns a dark amber color (175-185°C).
- Meanwhile, place the cream in a saucepan and bring to simmer. When all the sugar has dissolved and a caramel is achieved, remove the saucepan from the heat and deglaze the caramel by pouring in it in 3 times the hot cream. Whisk constantly with a fine whisk at each addition of liquid, in order to obtain a smooth sauce.
- Bring the pan on heat and cook the caramel at low-medium heat to reach 104°C, whisking constantly.
- Pass the caramel trough a sieve over a baking dish, cover with clingfilm pressed on top and allow to cool down to 35°C at room temperature or in the fridge for faster times.
- Once the caramel is 35°C, transfer it into a mixing glass and add salt and butter (this one a piece at a time) and emulsify with the hand blender to obtain a smooth and creamy caramel.
- Transfer to the baking dish, cover with clingfilm touching the surface and chill in the fridge for about 2h to firm.
- Pipe the caramel halfway into the tart and place in the fridge.
Bahibé milk chocolate and blackberries ganache
- Heat the blackberry puree with the glucose syrup in the microwave without boiling.
- Pour over the melted milk chocolate (45°C) in three times, stirring with a spatula in a circular pattern until the ganache is well combined, smooth and glossy.
- Pour the ganache into a mixing glass or a measuring cup and mix with a hand blender to obtain the best and most silky smooth consistency.
- Fill the tart with the ganache, in order to cover the salted caramel and put in the fridge.
- Cover the leftover ganache with clingfilm pressed on the top of the ganache and leave to room temperature overnight. The result is a creamy, velvety ganache with a spreadable texture. It will be the macaron filling, plus the rosette decorations.
English custard cream (for the milk chocolate mousse) To create the anglaise, heat the cream and milk in a saucepan. In a bowl mix together the egg yolks with the caster sugar. Pour the hot mixture over the egg yolks in three times, mix with a whisk and then return the mixture to the same saucepan. Heat this to 82-85°C, stirring continuously with a spatula, then strain and set aside. Milk chocolate mousse
- Once you have strained the custard cream, weight 100 g. Melt the milk chocolate to 45°C.
- Pour the anglaise over the melted milk chocolate, in three times, stirring with a spatula just to obtain a velvety, glossy cream.
- Pour the cream into a mixing glass or a measuring cup a measuring cup for hand blender and mix with the hand blender to obtain the best and most silky smooth consistency. Pour the cream in a bowl and cool down to 35-40°C.
- Semi-whip the heavy cream and fold it into the lukewarm milk chocolate cream.
- Transfer the mousse to a disposable piping bag and cut a small tip off the end. Pipe the mousse into the spiral shaped silicone moulds and into the sphere shaped silicone moulds and freeze for at least 2h.
Blackberry and milk chocolate macaron
- *For a perfect macaron shells, the egg whites must be aged and room temperature. You can do this by separating the egg whites (make sure that you leave no traces of egg yolks) into a clean bowl, then cover it with clingfilm and poke a few holes with a knife. Store the bowl in the fridge for minimum 24h and maximum 4 days. This process helps to dehydrate and relax the proteins inside the whites and create a strong meringue with stiff peaks. Set the bowl out at room temperature for 1h.
- Place the icing sugar, almond meal and natural purple food coloring into a food processor and grind to a fine powder. Sieve into a bowl and discard any big pieces of almond that can't be sifted.
- Whisk the egg whites with a freestanding mixer with balloon whisk attachment on medium speed. Once the whisk starts to leave tracks in the egg whites, add caster sugar little by little.
- Turn the speed up to high and whip until stiff peaks form and the mixture is thick and shiny.
- Using a spatula, carefully fold the meringue into the dry mix until the batter becomes honey-like consistency. Transfer batter into a piping bag fitted with a round tip (Wilton n°12) and pipe small shells onto baking tray lined with parchment paper or silicone baking mat. Tap the tray once you have finished piping to level the surface of the macaron. Wait until the shells become completely dry before baking.
- Bake at 140°C for about 10 minutes in the preheat-oven (convection mode). Leave at room temperature to cool.
Assembly and decoration
- Place the frozen spirals and spheres mousse over the ganache and put in the fridge to defrost for at least 2h.
- Pipe the leftover milk chocolate-blackberries ganache using a star tips (Wilton 4B and Wilton n°32).
- Mix a little gold dust and vodka in a bowl and make small splashes on the macaron shells with a brush.
- Fill the macaron with the milk chocolate-blackberries ganache using a round tip (Wilton n°12) and place beside the mousse.
- Finish the decoration with Dulcey chocolate crispy pearls and pansy flowers.