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Caramel Tartelette by Chef Guillaume Mabilleau

Caramel Tartelette by Chef Guillaume Mabilleau


  • Caramel (D-1)
    • 150g sugar (3/4 cup)
    • 150g glucose syrup (1/2 cup)
    • 35g water (2 1/3 tbsp)
    • 150g condensed milk (1/2 cup)
    • 75g Whipping Cream 35%Fat (1/3 cup)
    • 7,5g Salt (1 tsp)
    • 1 vanilla pod
    • 100g butter (1/2 cup)
  • Shortcrust Pastry (D-1)
    • 350g flour (3 cups)
    • 190g room temperature butter (3/4 cup)
    • 120g sugar (2/3 cup)
    • 45g hazelnut powder (1/2 cup)
    • 65g eggs


  • Hazelnut Streusel (D-1)
    • 160g room temperature butter (2/3 cup)
    • 160g brown sugar (3/4 cup)
    • 1g salt (1/4 tsp)
    • 200g hazelnut powder (2cups)
    • 160g flour (1 + 1/3 cup)

So apparently there are people addicted to Caramel over here! This recipe will make you even more addictive – I ate the remaining caramel directly from the bowl. No, I’m not ashamed. Here is the Caramel Tartelette by Guillaume Mabilleau. A base of Hazelnuts Streusel, a shortcrust pastry, and a suuuuuper creamy caramel! Let’s get going with the recipe:

Guillaume Mabilleau Caramel Tartelette

The recipe is from the magazine Fou de Pâtisserie.

Prep : 2h | Rest : 1 night + 2h30 | Cooking : 35min | Make 12 Tartelette (small pies)

Note : All the preparation is done the day before and the assembly (and the eating: D) of the tartelettes is the next day. You gotta plan people !


  • For the Caramel (D-1)
  1. In a saucepan pour the sugar, glucose syrup and water. Heat over high heat. When large bubbles appear, lower the heat.
  2. In another saucepan, heat the condensed milk, whipping cream, vanilla, salt and butter over medium heat. Turn off the heat when the butter has melted, and whisk to obtain a homogeneous mixture.
  3. When the caramel is golden, pour the cream mixture over it. Whisk vigorously to avoid the formation of sugar crystals by heating over medium heat.
  4. When the caramel is ready, pass it to the sieve to remove the vanilla fibers and any sugar crystals.
  5. You can use your hand mixer for a few seconds to obtain a homogeneous mixture. Keep overnight at room temperature under cling film
  • Shortcrust Pastry (D-1)
  1. In the bowl of a stand mixer, mix the flour and butter with the paddle attachment on speed 1 until you get a powder. There should no longer be any pieces of butter.
  2. Add the sugar, the hazelnut powder, and the eggs then mix until you get a dough.
  3. Turn the dough over on the work surface. Work it for a few seconds by hand.
  4. Roughly roll out the dough in a rectangle, wrap with cling film and place overnight in the refrigerator.


  • Hazelnut Streusel (D-1)
  1. Place the butter, brown sugar, salt, hazelnut powder and flour in the stand mixer. Mix with the paddle attachment until you get a coarse shortbread.
  2. Spread the shortbread on a baking sheet then place it in the freezer overnight.


  • Assembly! D DAY YAY !!
  1. Take the shortbread dough out of the refrigerator and then work it a little bit by hand to remove any air bubbles.
  2. Using a rolling pin, make the dough 6mm thick between 2 sheets of parchment paper. Place 2h in the freezer.
  3. Take the Streusel out of the freezer, place it in your mixer-blender. Mix a few seconds at a time. You will get a powder, then small beads, the final texture. Spread on a baking sheet then place 2h in the freezer.
  4. Take the shortbread dough out of the freezer. With an 8cm diameter cookie cutter, detail 12 circles. Leave the cookie cutters in the dough. Then with a 6cm diameter cookie cutter, form a ring in the center of each of your circles. You will have 1cm wide rings. Place 30min in the freezer.
  5. Take the shortbread circles out of the freezer, place them on a baking sheet & bake for 15 minutes at 160°C / 320°F.
  6. Take the Streusel out of the freezer. Place 12 cookie cutters on a baking mat. Garnish each circle with 40g of Streusel. Pack the edges lightly so you can put the ring on it.
  7. Take the shortbread rings out of the oven. Leave to stand for 5 minutes then place them on the Streusel.
  8. Press lightly to compress the Streusel and prevent the caramel from going outside the circle. Bake 20min at 160°C / 320°F.
  9. Meanwhile, put the caramel in a piping bag. Take the cookie out of the oven. Let cool for a few minutes. Remove the cookie cutter and let cool completely.
  10. Fill the rings with your caramel, decorate with a little bit of gold leaf if you have.

Bon appétit!

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1 Comment

  1. Satheeshkumar
    1 year ago

    Hai chef.
    Oh my this look Amazing