Chocolate and praline tartlet
– sweet hazelnut pastry,
– hazelnut praline,
– hazelnut cookie,
– a praline cream,
– chocolate mousse dome,
– brown velvet spray.
Materials used
– Micro-perforated silicone baking mat
– Klassik Silikomart silicone ring tart mold (6 cavities)
– Micro-perforated strip
– Klassik 70mm tarte ring Silikomart mold
– Brown velvet spray
– Silicone lace mold
Ingredients
Chocolate mousse (the day before)
✔50 g milk
✔1 yolk
✔15 g powdered sugar
✔50 g milk chocolate
✔120 g 30% minimum fat liquid cream
✔2g gelatin
Hazelnut praline
✔100g hazelnuts
✔50g powdered sugar
Sweet dough
✔70 g soft butter
✔115 g flour
✔45 g powdered sugar
✔15 g hazelnut powder
✔1 pinch salt
✔1 egg yolk
Hazelnut cookie
✔10g butter
✔35g hazelnut powder
✔35g sugar
✔7g flour
✔25g egg
✔50g egg white
Praline cream
✔120g liquid cream
✔1 egg yolk
✔10g sugar
✔2 g gelatin
✔50g praline
+Brown velvet spray
Tuile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
The recipe
For 6 tarts
Chocolate mousse (the day before)
✔50 g milk
✔1 yolk
✔15 g powdered sugar
✔50 g milk chocolate
✔120 g 30% minimum fat liquid cream
✔1 2g gelatin leaf
In a bowl of cold water, soften the gelatin sheet. Heat the milk in a saucepan. In a bowl, mix the egg yolk and caster sugar. Pour over the hot milk, stir and return to the pan. Stirring constantly, continue cooking, but do not exceed 83°C. Remove from the heat, add the gelatine, wrung out and softened, then pour over the milk chocolate previously melted in the microwave. Mix and set aside. Whip the chilled cream with an electric mixer. Gently fold in the cooled mixture. Pour into your silikomart ring Klassik tart mold. Freeze overnight.
Sweet dough
✔70 g soft butter
✔115 g flour
✔15g hazelnut powder
✔45g powdered sugar
✔1 pinch salt
✔1 egg yolk
Mix all ingredients together. Roll out the dough thinly between 2 sheets of parchment paper, then place in the fridge for at least 30 minutes. Line the circles. Bake at 165/170°C for 15-20 minutes. Leave to cool completely.
Hazelnut praline
✔100g hazelnuts
✔50g caster sugar
Place the hazelnuts on a baking tray and bake at 150°C for 15 minutes. Pour the powdered sugar into a saucepan and make a caramel. Pour onto a sheet of parchment paper and leave to cool. Place the hazelnuts (rubbing them to remove the skin) and the chopped caramel in the bowl of a blender and blend until praline is obtained.
Spoon a tablespoon of praline onto the bottom of each tartlet.
Hazelnut cookie
✔10g butter
✔35g hazelnut powder
✔35g sugar
✔7g flour
✔25g egg
✔50g egg white
Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice color and a nutty aroma. Set aside. In a bowl, mix the whole egg with the powdered sugar. Add the hazelnut powder (I mixed 65g of hazelnuts), flour and melted butter. Mix well. In a separate bowl, beat the egg whites with the powdered sugar. Gently fold into the mixture using a pastry blender. Pour the cookie dough onto a baking tray lined with baking paper. Bake for 8-10 min at 180°C. Remove from the oven and allow to cool before peeling off the paper and cutting out the cookie with a cookie cutter. You’ll have some cookie left over.
Praline cream
✔120g liquid cream
✔1 egg yolk
✔10g sugar
✔2 g gelatin
✔50g praline
Pour the liquid cream into a saucepan and bring to the boil. In a bowl, mix the egg yolk and powdered sugar. Pour over the hot cream. Return the mixture to the saucepan and continue cooking, stirring constantly, without exceeding 83°C. Remove from the heat and add the gelatine, previously softened in a bowl of cold water, and the praline. Let cool before filling the tartlets. Chill until completely cooled.
Remove the chocolate mousses from the freezer and immediately apply the brown velvet spray. Place on the tartlets and chill until ready to eat.
I then made caramelized hazelnuts and decorative tiles.
Tuile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
Mix all ingredients. Line a silicone mould. Bake at 170°C. Keep an eye on the baking time, as it’s a very quick 6 to 8 min. Turn out as soon as removed from oven. Be careful, they harden very quickly.
Place the tuile on the tartlet just before serving.
