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<\/a><\/p>\nl Switch language for recipe in French\u00a0l<\/span><\/h4>\nChristophe Michalak’s Krumchy<\/b><\/p>\n
For 20 Krumchy<\/p>\n
Preparation time:40 min , Cooking time: 10 \u00e0 15 min<\/p>\n
[ingredients title=”Ingredients”]<\/p>\n
\n- For the salted butter caramel : 100g sugar , 50g salted butter, 12 cl whipping cream, 1 pinch of salt<\/li>\n
- For the crust pastry : 120g flour, 3g baking powder, 90g salted butter, 70g sugar, 2 egg yolks<\/li>\n
- For the filling : 300 g dark chocolate , roasted and chopped hazelnults<\/li>\n<\/ul>\n
[\/ingredients]<\/p>\n
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<\/a><\/p>\nPREPARATION<\/b><\/p>\n
Salted butter caramel<\/b><\/span><\/p>\n\n- Put the sugar in a saucepan by spreading on all the surface of the pan and heat on low heat without touching it.<\/li>\n<\/ul>\n
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<\/a><\/p>\n\n- In the mean time heat the cream.<\/li>\n
- When the sugar is melted with a light brown color, add out of the heat a little bit of cream. Stir and add the remaining cream in 3 times.<\/li>\n<\/ul>\n
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<\/a><\/p>\n\n- Heat again and add the diced butter.<\/li>\n<\/ul>\n
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<\/a><\/p>\n\n- When the caramel is smooth, let it cool at room temperature and pour in a hermetic jar. Let it cool.<\/li>\n<\/ul>\n
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<\/a><\/p>\nCrust pastry<\/span><\/h4>\n\n- Cream the sugar with the butter with a spatula.<\/li>\n
- Add the egg yolks and stir again.<\/li>\n
- Add the flour mixed with the baking powder and stir again.<\/li>\n
- Weigh the dough and divide it in 20 equal pieces la p\u00e2te (nearly 15 g each).<\/li>\n
- Form balls and put them in a buttered muffin tin. Flatten with fingers.<\/li>\n<\/ul>\n
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<\/p>\n
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<\/a><\/p>\n\n- Bake in a 180\u00b0C pre-heaten oven for\u00a010 to 15 min.<\/li>\n
- At the exit of the oven, using a pestle, quickly form a hollow in each cavity. Allow to cool in the fingerprints.<\/li>\n<\/ul>\n
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<\/a><\/p>\n\u00a0Dressing<\/span><\/h4>\n\n- Place a tea spoon of caramel in the hallow and place in the fridge.<\/li>\n
- Melt the chocolate using a microwaves or a\u00a0bain-marie.<\/li>\n
- Remove the tarts from the refrigerator and fill with melted chocolate<\/li>\n
- Sprinkle some crushed hazelnuts and reserve in the fridge.<\/li>\n<\/ul>\n
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<\/p>\n
\n- Take out of the mould and eat at room temperature.<\/li>\n<\/ul>\n
[\/ingredients]<\/p>\n
PREPARATION<\/b><\/p>\n Salted butter caramel<\/b><\/span><\/p>\n<\/a><\/p>\n\n
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<\/a><\/p>\nCrust pastry<\/span><\/h4>\n
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<\/a><\/p>\n<\/a><\/p>\n\u00a0Dressing<\/span><\/h4>\n
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