Caramel – chantilly

Caramel – chantilly

By
From
Rainbow Tarts
Photographer
Emilie Guelpa

Base

Ingredients

Quantity Ingredient
1 quantity Shortcrust pastry

Colour topping

Quantity Ingredient
100g sugar
50g unsalted butter
250ml chilled cream
sea salt

White topping

Quantity Ingredient
100ml cream
1 tablespoon icing sugar

Method

  1. To make the base, follow the recipe for shortcrust pastry.
  2. To make the colour topping, place the sugar in a heavy-based saucepan over medium–high and heat until the sugar starts to brown. When it is well coloured, add the butter and 100 ml of the cream. Stir with a wooden spoon for 3–4 minutes then remove from the heat. Add salt and set aside until completely cool. Beat the remaining cream using an electric mixer until firm peaks form. Gently fold the cooled caramel into the cream and refrigerate for at least 2 hours. Transfer to a piping bag and refrigerate until needed.
  3. To make the white topping, beat the cream using an electric mixer until firm peaks form. Sift the sugar into the cream and beat for a further few seconds until the sugar is well incorporated. Transfer to a piping bag.
  4. Pipe the caramel onto the upper part of the pastry and the cream onto the lower part.
Tags:
Rainbow
Tarts
Emilie
Guelpa
tart
colours
beautiful
Griottes
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