Hazelnut tartlet composed of
– a sweet hazelnut pastry,
– a hazelnut cream,
– hazelnut praline,
– a gianduja ganache,
– a dome of hazelnut mousse,
– a hazelnut praline glaze.
Materials used
– Silikomart ring klassik mould
– Micro perforated baking mat
– Perforated silikomart tartlet rings
– Angled spatula
– Gold 210 bloom gelatine
Ingredients
Homemade hazelnut praline
✔100g hazelnuts
✔50g caster sugar
Homemade Gianduja
✔30g hazelnuts
✔30g icing sugar
✔30g milk chocolate
Hazelnut mousse dome
✔35g cream
✔1 egg yolk
✔60g hazelnut praline
✔90g cold liquid cream (30% fat)
✔15g powdered sugar
✔3g gelatine
Ganache gianduja
✔50g homemade gianduja
✔100g of liquid cream
Hazelnut sweet pastry
✔110g flour
✔45g icing sugar
✔25g hazelnut powder
✔10g cocoa powder
✔70g butter
✔1 egg yolk
✔1 pinch of salt
Hazelnut cream
✔25g butter
✔25g icing sugar
✔25g hazelnut powder
✔25g eggs
Hazelnut praline mirror icing
✔45g sugar
✔45g glucose
✔25g water
✔40g white chocolate
✔20g hazelnut praline
✔2 sheets of gelatine (4g)
✔30g unsweetened condensed milk
The recipe
For 4 100% hazelnut tarts
Homemade hazelnut praline (the day before)
100g hazelnuts
50g powdered sugar
Place the hazelnuts on a baking tray and bake at 150°C for 15 minutes.
In a saucepan, pour the caster sugar and make a caramel. When the caramel has a nice colour, pour it onto a sheet of baking paper and leave to cool. Place the hazelnuts (having rubbed them to remove the skin) and the cooled caramel, cut into pieces, in the bowl of a blender and blend until you obtain the hazelnut praline.
Homemade gianduja (the day before)
30g hazelnuts
30g icing sugar
30g milk chocolate
Pour the hazelnuts onto a baking tray and bake at 150°C for 15 minutes. Rub the cooled hazelnuts to remove the skin. Place in the bowl of a food processor with the icing sugar and blend. Then add the melted milk chocolate and blend again.
Hazelnut mousse dome (The day before)
35g cream
1 egg yolk
60g gianduja
90g of cold liquid cream (30% fat)
3g gelatine
In a bowl of cold water, soften the gelatine sheet. Heat the cream in a saucepan. In a bowl, mix the yolk and sugar. Pour over the hot cream and return to the pan. While stirring, heat to 82°C. Remove from the heat and add the gelatine, wrung out and softened. Stir to combine. Add the praline and set aside. Whip the 90g of cold liquid cream with an electric mixer. Gently add the cooled mixture. Pour into your silikomart ring Klassik tart mould. Place in the freezer.
Gianduja ganache (The day before)
50g homemade gianduja
100g of liquid cream
Add the gianduja to a bowl. Heat the cream in a small saucepan and pour over the gianduja. Stir,
strain the bowl and chill overnight.
Hazelnut sweet pastry
✔110g flour
✔45g icing sugar
✔25g hazelnut powder from Maison de la noisettes
✔10g cocoa powder
✔70g butter
✔1 egg yolk
✔1 pinch of salt
Mix all the ingredients together, wrap and refrigerate for 1 hour. Roll out the pastry between two sheets of greaseproof paper and cut out circles with a cookie cutter. Line the tartlet moulds and place in the freezer for 10 minutes while you preheat your oven to 160°C.
Hazelnut cream
✔25g butter, softened
✔25g icing sugar
✔25g hazelnut powder from Maison de la noisettes
✔25g eggs
Mix the butter with the icing sugar. Add the hazelnut powder and the eggs. Mix well.
Pour into the bottom of the tarts, 25g per tart, then bake for 20 minutes. Leave to cool.
Hazelnut praline mirror icing
✔45g sugar
✔45g glucose
✔25g water
✔40g white chocolate
✔20g hazelnut praline
✔2 sheets of gelatine (4g)
✔30g unsweetened condensed milk
In a bowl of cold water, place the gelatine leaves. In a saucepan heat the sugar, water and glucose to 110°C. Remove from the heat and add the wrung-out and softened gelatine. Pour this mixture over the melted chocolate. Stir well. Add the praline and condensed milk. Use a hand blender to mix the mixture evenly. When the temperature is close to 35°C, proceed with the icing of the frozen domes.
Assembly
Roasted hazelnut slivers from Maison de la Noisette
Add a spoonful of Maison de la Noisette praline to the cooled tartlets. Beat the gianduja ganache with an electric mixer and fill the tartlets. Smooth out to the edge with a spatula. Remove the frozen domes and apply the mirror icing. Place the mirror-glazed dome on the tartlet.
I decorated it with roasted hazelnut chips and edible gold leaf. Place in a cool place until ready to eat. At the last moment, I added the caramelised hazelnuts just before serving.
