Here is an easy recipe that will impress your guests.
The tartlets are just too cute and so delicious.
I have made a few changes to the original recipe.
Christophe Felder, and yes after Christophe Michalak (of whom I’m a super fan, several of his recipes are available on the blog) we have Christophe Felder … Married to a Christophe I seem to get attracted to this forename!
This virtuoso and sugar passionate was pastry chef at the Crillon hotel in Paris at the age of 23.
He has written numerous books including an eight hundred page « Patisserie »
It has been translated into English as <Patisserie: Mastering the Fundamentals of English Pastry>.
For about 25 tartlets:
125 g sweet dough: therefore half the recipe that you can find on this blog