Vanilla, praline and hazelnut tartlet

For 4 tarts

Vanilla mousse (the day before)

50g of liquid cream
50g white chocolate
vanilla powder
3g gelatine
100g cold liquid cream
10g icing sugar
Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the 50g of liquid cream with the vanilla. Remove from the heat and add the wrung-out gelatine then the melted white chocolate. Mix and set aside. Whip the cold cream with an electric mixer and add the icing sugar. Pour in the previous mixture and stir gently. Pour into the silicone Silikomart mould and place in the freezer.

Milk chocolate mirror glaze (the day before)

45g sugar
45g glucose
25g water
45g milk chocolate
2 sheets of gelatine (4g)
30g unsweetened condensed milk
Place the gelatine sheets in a bowl of cold water. In a saucepan, heat the sugar, water and glucose. Remove from the heat and add the wrung-out and softened gelatine. Pour this mixture over the melted chocolate. Stir well. Add the condensed milk. Use a hand blender to blend the mixture and place it in a cool place.

Sweet dough

130g flour
45g icing sugar
10g almond powder
70g butter
1 egg yolk
1 pinch of salt
Mix all the ingredients together, wrap and chill in the fridge for 1 hour. Roll out the dough between two sheets of baking paper and cut out circles with a cookie cutter. Bake at 180°C for about 12 minutes.

Hazelnut cream

20g of butter
29g icing sugar
29g hazelnut powder
20g of eggs
Mix the butter with the icing sugar. Add the hazelnut powder and the eggs. Pour into the bottom of the tarts and cook for about ten minutes. Leave to cool.

Praline
40g of praline
Garnish each tartlet with a tablespoon of praline (about 10g).

Chantilly cream
50g of very cold liquid cream 30% minimum fat
10g caster sugar
Whip the cold cream with an electric mixer. Gradually add the icing sugar.

Assembly
Bring the milk chocolate icing to around 30/33°C and ice the vanilla domes. Place them on the tartlets. Poach the whipped cream all around the domes. Decorate with a hazelnut.