Chocolate marble tartlet

Chocolate marble tartlet

Anne Coruble
Difficulty Icon
Beginner
Recipe Time Icon
1h10
9
Videos
A symphony of chocolate flavors at the heart of a crisp tartlet, where the strength of dark chocolate meets the delicacy of vanilla: a soft marble cake, a meltingly-soft chocolate ganache, a touch of raw cream, a creation topped with a sublime chocolate decoration.
Chocolate marble tartlet
Completion time
Preparation
1h10
Baking
35m
Resting
45m
Techniques taught
  • Rolling out sweet pastry dough
  • Using a cookie cutter
  • Making a sweet pastry dough using a mixer
  • Lining a mold upside down
  • Lining a tartlet
  • Using a brush
  • Chablonner
  • Scraping a vanilla pod
  • Mixing with a hand blender
  • Making a ganache
  • Chinoiser (straining)
  • Infusing milk or cream
  • Piping with a tip
  • Scraping a vanilla pod
  • Baking a marbled biscuit
  • Making a marbled biscuit
  • Scraping a vanilla pod
  • Flavoring a cream
  • Tempering chocolate
  • Make a chocolate decoration
  • Piping with a tip
  • Decorating using a piping bag
  • Decorating a tart

Discover the first step of this course for free

Step 1 : Sweet pastry dough

Anne Coruble
Anne Coruble
Pastry Chef of the Year, 2024 Edition | The Peninsula, Paris
Pastry Chef of the Year, 2024 Edition | The Peninsula, Paris

Step 2 : Lining & baking the tartlet shells

Step 3 : Sealing the tartlet shells

Step 4 : Milk, dark chocolate & madagascar vanilla ganache

Step 5 : Vanilla & cocoa marble cake

Step 6 : Madagascar vanilla-flavored raw cream

Step 7 : Chocolate tempering & block molding

Step 8 : Making chocolate shavings

Step 9 : Assembling the tartlets and decorating

Anne Coruble

Anne Coruble

Pastry Chef of the Year, 2024 Edition | The Peninsula, Paris
Anne Coruble, the Pastry Chef at the Parisian Palace The Peninsula, was voted Pastry Chef of the Year 2024.

A native of Normandy, Anne was immersed in the world of cooking at an early age and developed a particular fascination for chocolate.
Once graduating High-school with a major in science, she gave up the idea of studying medicine and decided to follow her call, indulging in her passion for pastry-making. She earned a vocational degree (CAP) in pastry-making and a second vocational degree (CAP) in chocolate-making. Then, the chef joined the prestigious Le Bristol palace in Paris where she remained for 5 years and worked with Chefs Laurent Jeannin and Julien Alvarez.
In 2019, Anne joined The Peninsula Paris as a Research and Development Sous-Chef. She quickly rose through the ranks and was given the position of Pastry Chef in 2022.

Over the years, Anne has developed her own distinctive pastry-making style: elegantly crafted pastries, based on a few highly refined flavors, combining different subtle textures and decorated with great finesse. She excels in modernizing the great French pastry classics, adding her feminine and technical touch.
Her work has received numerous accolades: voted Passion Dessert by the Michelin Guide in 2021, Best Dessert of the Year 2022 by the Lebey Guide, Madeleine du Jury by the magazine Fou de Pâtisserie and Chef of the Year, 2024 by La Liste.

For VoilaChef, Anne Coruble takes you into her delicate, enchanting world, revisiting French pastry classics with 3 sublime creations: a Marbled Chocolate Tartlet, a cereal-inspired Paris-Brest and her signature Vanilla-flavored Saint-Honoré.

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