Assembly
Soften the Unipatis popcorn crisp for a few seconds in the microwave, then spread out to a thickness of 1 cm on a sheet of baking paper placed on a stainless steel baking tray.
Place in the freezer for 5 to 10 minutes, or in the refrigerator, to firm up, then prepare the tart shells.
Cut out the croustillant using a 6 cm diameter cookie cutter, then arrange each croustillant disk in the tart shells.
Spread a thin layer of Unipatis soft caramel over the top of each tartlet.
Prepare the whipped cream using Unipatis vegetable dessert jelly.
Poach a chantilly decoration on the tartlets.
Decorate with a drizzle of soft caramel and a few popcorns.
Set aside in a cool place.
Ingredients
Ingredients
Crispy Pop-Corn interior
- 200 g Unipatis Pop-Corn Crunch Filling
- 100 g milk chocolate couverture
- 15 g cocoa butter
Chantilly recipe
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Heat 500 g cream with the 160 g vegetable dessert jelly to 80°C, stirring constantly.
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Add the remaining 500g of cream and the 4g of vanilla flavoring, then mix well.
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Chill in the fridge until perfectly cold.
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Gradually whip the cream until you obtain a whipped texture.
Ingredients for Chantilly cream
- 160 g vegetable dessert jelly
- 1 L 35% cream
- 4 g vanilla flavoring
Decoration
- A few sprinkles of popcorn or ready-to-poach caramel
Utensils
- Tartelette ring
- Spatula
- Pastry bag