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Recipe: Blonde chocolate and pecan tartlets

Tartelettes Dulcey
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An adaptation of a recipe created by the École du Grand Chocolat Valrhona

Makes 8 tartlets


Required accessories:


  • Tall, narrow bowl or large measuring cup

  • Hand blender (“Braun” type)

  • Rubber spatula




  • 100g Cream 35%

  • 200 g Valrhona Dulcey blond chocolate*

  • 40 g pecans

  • 4 chocolate cups* or tart shells

  • Whipped cream for decoration




  1. Toast the pecans in the oven for 10 minutes at 350° F. Cool;

  2. Make the ganache: bring the cream to the boil and pour it over the Dulcey chocolate;

  3. Blend with an immersion blender until smooth and shiny;

  4. Roughly chop the pecans and add to the mixture;

  5. Pour into the tartlet cups or bases and refrigerate to set the ganache;

  6. Decorate with a rosette of whipped cream and serve.

* Available at Érico in our selection of products for preparing pastries and chocolates


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