Krumchy

Krumchy homemade

For 12 tartlets.

Difficulty : easy

Price : affordable

Preparation time : 40 minutes

Cooking time: 15 minutes

Resting time : 1 hour in the fridge.

For the salted butter caramel

For the almond sweet pastry

For the chocolate

Cream the butter with the icing sugar and almond powder

Add the egg and salt, then the flour.

Mix quickly, wrap in plastic, and chill for at least 1 hour.

Roll out, then line tartlet molds.

Prick lightly and bake at 160 °C for about 20 minutes, until the bases are golden.

Melt the sugar dry until it reaches a nice amber color.

Heat the cream and slowly add it to the caramel (watch out for splashes).

Let cook for 2–3 minutes, then off the heat, add the cold butter and fleur de sel.

Let cool slightly.

Melt the chopped chocolate with the grape seed oil.

Pour each tartlet shell with a spoonful of caramel while still in the mold. Let set for 30 minutes in the freezer.

Then cover with chocolate ganache.

Equipment tip:

Use a multi-layer stainless steel saucepan (3-ply or 5-ply) for even heating and optimal control of caramelization.

Recipe tip:

Do not stir the sugar at the beginning of cooking; let it melt gradually.
If some areas melt faster, tilt the pan slightly to even it out.
Remove from heat as soon as the sugar reaches an amber color. If too dark, the caramel will be bitter.
For an even richer caramel, add a pinch of fleur de sel.

A recipe by :

My name is Amel, better known on Instagram as Ma Vie Caramel.

I’ve been passionate about pastry since 2017, the year I created my Instagram account and a few years later, my blog www.maviecaramel.fr.

I love sharing my passion with enthusiasm and authenticity through photography and video.