Chocolate and salted caramel petit fours with thermomix

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27 May, 2024

Hello good! I have already told you on some occasion that I like chocolate and today I thought about teaching you how to prepare a pastry recipe with it. Today we are going to make chocolate and salted caramel petit fours.

If you don’t know, petit fours are significant small cakes of French pastry, which have an irresistible flavor.

Chocolate and salted caramel petit fours

People

Preparation time:

46 minutes

Cooking time:

36 minutes

Total Time

1 hour, 22 minutes

Kitchen

French cuisine

Category:

sweets and treats with thermomix

Ingredients for Chocolate and Salted Caramel Petit Fours

For the base:
42 grams of flour with baking powder
205 grams of chopped dark chocolate
22 grams of cocoa powder
42 grams of softened and chopped butter
2 teaspoons of syrup
42 grams of brown sugar
For the caramel:
a pinch of salt
82 grams of salted butter at room temperature
Half a teaspoon of vanilla paste
82 grams of brown sugar
Half a teaspoon of powdered gelatin
62 grams of liquid cream
One and a half tablespoons of syrup
For the mousse:
2 tablespoons of milk
1 teaspoon gelatin powder
252 grams of liquid cream
For the ganache:
52 grams of liquid whipping cream
22 grams of salted butter
Half a teaspoon of powdered gelatin

Preparation of Chocolate and Salted Caramel Petit Fours

Put on your apron as we begin:
The first thing will be to prepare the base. To do this, add the chocolate to the robot glass and grate it
speed 6/5 seconds.
Booking.
Next, add the sugar and butter. Program to
speed 2/2 minutes.
Then, add the cocoa, syrup, flour and about 42 grams of grated chocolate. Program to
speed 4.5 / 8 seconds.
Pour the contents of the glass into a square mold about 18 centimeters in diameter, lined with baking paper. Place the mold in the preheated oven and keep it there at
180º / 8 minutes.
When ready, set aside.
At this time, you have to make the caramel. To do this, pour the ingredients into the clean robot glass and start the Thermomix at high speed.
speed 1 / Varoma temperature / 20 minutes.
When it is ready, pour the contents of the glass onto the table that is in the mold. Put this one in the refrigerator.
Now, you have to make the mousse. Therefore, pour the milk and gelatin into a bowl. Let the latter soak.
Put the butterfly on the robot and pour the cream into the glass. Program, until well beaten, at
speed 3.
Booking.
Pour the milk and gelatin mixture into the glass and set to
speed 2 / 60º / 40 seconds.
Pour the contents of the glass into the container where you have the cream.
Wash the glass and add about 110 grams of the chocolate you have reserved. Start the robot
speed 1 / 80º / 2 minutes.
Pour it into the container with the cream and milk. And move everything well. Then, pour it over the candy in the mold and put it back in the refrigerator until it begins to solidify.
Lastly, you have to make the ganache. Add the butter, gelatin and cream to the clean glass, as well as the rest of the chocolate that you have not used yet. Program to
speed 1 / 60º / 2 minutes.
Pour the contents of the glass into the mold and put it in the refrigerator until it sets.
All that will be left is to cut the result into small squares, into petit fours.