Christophe Michalak’s Krumchy

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Christophe Michalak’s Krumchy

For 20 Krumchy

Preparation time:40 min , Cooking time: 10 à 15 min

[ingredients title=”Ingredients”]

• For the salted butter caramel : 100g sugar , 50g salted butter, 12 cl whipping cream, 1 pinch of salt
• For the crust pastry : 120g flour, 3g baking powder, 90g salted butter, 70g sugar, 2 egg yolks
• For the filling : 300 g dark chocolate , roasted and chopped hazelnults

[/ingredients]

PREPARATION

Salted butter caramel

• Put the sugar in a saucepan by spreading on all the surface of the pan and heat on low heat without touching it.

• In the mean time heat the cream.
• 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.

• Heat again and add the diced butter.

• When the caramel is smooth, let it cool at room temperature and pour in a hermetic jar. Let it cool.

Crust pastry

• Cream the sugar with the butter with a spatula.
• Add the egg yolks and stir again.
• Add the flour mixed with the baking powder and stir again.
• Weigh the dough and divide it in 20 equal pieces la pâte (nearly 15 g each).
• Form balls and put them in a buttered muffin tin. Flatten with fingers.

• Bake in a 180°C pre-heaten oven for 10 to 15 min.
• At the exit of the oven, using a pestle, quickly form a hollow in each cavity. Allow to cool in the fingerprints.

 Dressing

• Place a tea spoon of caramel in the hallow and place in the fridge.
• Melt the chocolate using a microwaves or a bain-marie.
• Remove the tarts from the refrigerator and fill with melted chocolate
• Sprinkle some crushed hazelnuts and reserve in the fridge.

• Take out of the mould and eat at room temperature.