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    All you need for Pancake Day !

    Hazelnut Tartlets

    Hazelnut Tartlets
    Hazelnut Tartlets
    Hazelnut Tartlets
    Hazelnut Tartlets
    Makes : 10 tartlets
    Time: 3 hours (+ 48 hours)
    Difficulty:
    Published on : 21 Dec. 2018
    Author: Chef Philippe
    12 ratings
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    Ingredients for 10 tartlets:

    • For the cocoa rich shortcrust pastry:
    • 250g unsalted butter
    • 170g icing sugar
    • 2g salt
    • 2g liquid vanilla extract
    • 100g almond powder
    • 380g flour
    • 3g baking powder
    • 40g Plein Arôme cocoa powder
    • 60g eggs
    • Mycryo cocoa butter
    • For the hazelnut ganache (make the day before):
    • 300g whipping cream (35% fat)
    • 100g Zéphyr white chocolate couverture
    • 30g Alunga™ milk chocolate couverture 41%
    • 50g Piedmont hazelnut paste 80%
    • 5g powder gelatine 200 bloom
    • 30g water (for the gelatine)
    • For the soft caramel:
    • 115g whipping cream (35% fat)
    • 42g whole milk
    • 128g glucose syrup (28 + 100)
    • 1.5 vanilla pod
    • 2g fleur de sel
    • 75g castor sugar
    • 65g butter, diced
    • For the soft hazelnut biscuit:
    • 50g unsalted butter
    • 50g Piedmont hazelnut paste 80%
    • 70g egg yolks
    • 75g castor sugar
    • 6g flour
    • 6g corn starch
    • 100g egg whites
    • 25g chopped roasted hazelnuts
    • For the hazelnut cream:
    • 50g unsalted butter, softened
    • 50g castor sugar
    • 50g ground hazelnuts
    • 10g flour
    • 20g whipping cream (35% fat)
    • 1 egg
    • For the filling:
    • 150g Pralin Feuilletine paste
    • For the coating:
    • 300g Mycryo cocoa butter (or cocoa butter)
    • 300g Alunga™ milk chocolate couverture 41%
    • For the finish:
    • Gold colouring powder
    • 150g chopped caramelised hazelnuts
    • Utensils:
    • Kitchenaid K45 stand mixer - Whole set
    • Stainless Steel Mixing Bowl - Ø 25cm
    • Matfer Professional Whisk - 30cm
    • Silpat® Non-Stick Baking Mat - 40 x 30cm
    • Silichef® XL Non-Stick Perforated Baking Sheet - 42 x 32cm
    • Stainless Steel Cranked Spatula - Blade 20,5cm
    • Comfort Disposable Piping Bags - 59cm (x 10)
    • Round Plain Pastry Cutter - Exoglass® - Ø 4cm
    • Round Plain Pastry Cutter - Exoglass® - Ø 5cm
    • Hazelnut Tartlet Silicone Mould - Cédric Grolet Line - 40 x 30cm
    • Small Cranked Spatula
    • Round Plain Pastry Cutter - Exoglass® - Ø 6cm
    • Stainless Steel Tart Ring - ht 1.6cm - Ø 6cm
    • Spatula - Exoglass® - 30cm
    • Unbreakable Graduated Pitcher 1L
    • Flat Pastry Brush - 3.5cm
    • Microplane® Classic Zester Grater - Black

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    Method for Hazelnut Tartlets:

    1

    Before starting this Hazelnut Tartlets recipe, organise all the necessary ingredients for the cocoa rich shortcrust pastry..

    2

    For the cocoa shortcrust pastry: In the stand mixer recipient, place the dry ingredients: flour...

    3

    ... icing sugar, baking powder and cocoa powder.

    4

    Add the eggs and softened butter.

    5

    Mix at low speed with the flat beater...

    6

    ... until homogeneous. Make sure you do not knead it excessively.

    7

    Shape the dough into a ball (flatten slightly with a rolling pin) and reserve in the fridge.

    8

    For the hazelnut ganache (make the day before): Organise all the ingredients. Hydrate the gelatine in water. Pour 150 grams of whipping cream in a saucepan and bring to a boil.

    9

    Place the white and milk chocolate in a mixing bowl, as well as the hydrated gelatine.

    10

    Pour the boiling cream over the chocolate pistoles...

    11

    ... and combine vigorously with a whisk, until the chocolate is completely melted.

    12

    Add the hazelnut paste...

    13

    ... and combine carefully.

    14

    Add the rest of the whipping cream (cold)...

    15

    ... and combine.

    16

    Mix the preparation with a Bamix hand blender.

    17

    Cover with cling film and refrigerate overnight.

    18

    For the soft caramel:Organise the necessary ingredients.

    19

    In a saucepan, place 28 grams of glucose syrup, the milk...

    20

    ...and the whipping cream.

    21

    Split the vanilla pods in half and scrape the seeds out.

    22

    Add the split vanilla pods and seeds to the saucepan.

    23

    Add the fleur de sel.

    24

    Place the pan over medium heat and bring to a boil.

    25

    When the preparation starts boiling, remove the pan from the heat.

    26

    In a separate saucepan, place 100 grams of glucose syrup...

    27

    ... add the castor sugar...

    28

    ... and cook until you obtain a caramel.

    29

    When the caramel has a nice colour...

    30

    ... add the boiling preparation (milk and cream) to reduce the temperature of the caramel. The preparation should be boiling to avoid thermal shock and splatter.

    31

    Combine vigorously with a whisk until completely incorporated. Boil the preparation for a few more minutes until the temperature reaches 105°C.

    32

    Pass the preparation through a fine sieve.

    33

    Set aside to cool (the preparation should go down to 70°C).

    34

    When the caramel is at 70°C, add the soft butter and incorporate with a hand blender.

    35

    Cover the surface with cling film and refrigerate.

    36

    For the soft hazelnut biscuit: Organise all the necessary ingredients.

    37

    Place the soft butter and hazelnut paste into the stand mixer recipient.

    38

    Mix with the whisk attachment until the texture is smooth and fine.

    39

    Place the egg yolks in a mixing bowl.

    40

    Add the castor sugar...

    41

    ... and blanch with a whisk.

    42

    Sift the flour and corn starch in a mixing bowl. Set aside.

    43

    This is what the result should look like after a few minutes. Set aside.

    44

    Pour the egg whites in the stand mixer bowl...

    45

    ... and beat until bright white and foamy. Add the castor sugar.

    46

    When the sugar is completely incorporated and the egg whites are stiff, stop the beater. The meringue is now ready.

    47

    Pour butter and hazelnut paste mix over the blanched egg yolks...

    48

    ... and combine carefully with a whisk.

    49

    Using a whisk, start incorporating the meringue carefully.

    50

    Before the meringue is completely incorporated, add the sifted powders...

    51

    ... and fold gently with a rubber spatula, making sure the preparation doesn't collapse.

    52

    This is what the result should look like this.

    53

    Place a Silpat baking mat on a Silichef® perforated baking sheet.

    54

    Pour the hazelnut biscuit preparation over the Silpat mat...

    55

    ... and spread with a metallic cranked spatula to a thickness of 0.5cm.

    56

    Sprinkle chopped toasted hazelnuts over the surface.

    57

    Cook the biscuit in a fan-assisted oven preheated at 170°C (gas 3) for about 15 minutes.

    58

    In the meantime, pour the cold caramel in a piping bag. Store in the fridge until ready to assemble the tartlets.

    59

    When cooked, remove from the oven...

    60

    ... and leave to cool at room temperature.

    61

    When cooled down, flip the biscuit over a sheet of greaseproof paper and detach the Silpat silicone mat (it should come off easily).

    62

    Cut 10 disc shapes with a plain round cutter Ø 4cm and 10 other disc shapes with a plain round cutter Ø 5cm. Set aside.

    63

    Remove the hazelnut ganache from the fridge and transfer into the stand mixer bowl...

    64

    ... then beat with the flat beater. The colour should become paler and the texture should be similar to a whipped cream.

    65

    Transfer the hazelnut ganache into a piping bag. The use of a nozzle is not necessary.

    66

    Place the hazelnut tartlet silicone mould on top of a baking sheet.

    67

    Fill the cavities halfway up with the hazelnut ganache.

    68

    Using a small cranked spatula, create a volcano shape so that the ganache goes all the way up the rim.

    69

    Pipe some soft caramel in the centre.

    70

    Arrange a small biscuit disc (Ø 4cm) directly over the caramel and press with your fingers gently.

    71

    Cover with hazelnut ganache...

    72

    ... and even the surface with the cranked spatula.

    73

    Place a biscuit disc (Ø 5cm) over the ganache.

    74

    Cover the surface with cling film and place in the freezer. Up to this stage, the tartlets can be made in advance and stored in the freezer.

    75

    Using a rolling pin, roll out the cocoa rich shortcrust pastry to a thickness of 3mm...

    76

    ... as shown in the photo. Make sure you sprinkle flour over your workbench beforehand.

    77

    Using a round pastry cutter Ø 6cm, cut 10 discs of pastry.

    78

    With the rest of the pastry, cut strips to a width of 2 cm.

    79

    Line 10 tart rings 6cm. Arrange one pastry strip along the inside rim of each ring. Place the rings over a Silichef perforated baking sheet lined with a Silpat baking mat.

    80

    Place a disc of cocoa rich shortcrust pastry at the bottom of each ring...

    81

    ... making sure to seal the disc and strip together with your finger.

    82

    Slide the knife blade along the rim of the tart ring and discard the pastry excess.

    83

    For the hazelnut cream: Prepare all the ingredients.

    84

    In a mixing bowl, place the soft butter and castor sugar.

    85

    Mix both ingredients with a spatula.

    86

    Add the whole egg...

    87

    ... and combine carefully with a whisk. The consistency is grainy at this stage, which is completely normal.

    88

    Add the ground hazelnuts and the flour...

    89

    ... and combine with a spatula.

    90

    Add the whipping cream and combine.

    91

    Transfer the hazelnut cream in a piping bag (no nozzle needed).

    92

    Pipe a thin layer of hazelnut cream (thickness 0.5cm) at the bottom of each pastry shell.

    93

    Cook the tartlets in a fan-assisted oven preheated at 170°C (gas 3) for 15 to 20 minutes.

    94

    For the coating: Organise all the necessary ingredients.

    95

    Pour the chocolate in a mixing bowl and melt it in the microwave, stirring every 30 seconds so it doesn't burn. The temperature should reach 40°C.

    96

    Repeat the operation with Mycryo cocoa butter until it reaches 40°C (make sure it doesn't exceed that temperature).

    97

    Combine the melted chocolate and cocoa butter with a whisk until homogeneous.

    98

    When the pastry shells are cooked, remove from the oven.

    99

    Pour the icing in a dispenser jug and mix with a hand blender until homogeneous.

    100

    Take the tartlet tops out of the freezer and remove the cling film.

    101

    Release the hazelnut shapes from the mould and arrange on a rack placed on top of a deep baking tray.

    102

    Pour the icing (at 40°C) over the hazelnut entremets, making sure to pour one layer only. The icing should set immediately.

    103

    This is what the result should look like.

    104

    Using a pastry brush, apply gold leaf on the surface of each cake...

    105

    ... as shown in the photo.

    106

    Trim the angles of the pastry cases with a Microplane grater to get a perfectly regular finish.

    107

    The result should be as shown in the photo.

    108

    Fill a piping nozzle with pralin feuilletine paste (soften in the microwave beforehand).

    109

    Place a knob of praline paste over each tartlet base...

    110

    ... and spread with a small palette knife over the whole surface of the tartlet.

    111

    Place the golden tartlet tops over the pastry bases...

    112

    ... as shown in the photo.

    113

    Stick chopped caramelized hazelnuts around the rim of each tartlet, at the base of each golden top. The hazelnut pieces should easily stick to the pralin feuilletine paste. Reserve in the fridge until ready to serve. It should defrost for at least 2 hours. Enjoy!

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    Available in our boutique
    Professional Whipping Cream 35%
    € 6.90
    Available in our boutique
    Flocons de sel de mer Maldon - 250 g
    € 7.40
     2 ratings
    Available in our boutique
    Bourbon Vanilla Pods - 2 pods - Eurovanille
    € 8.50 € 6.20
    Special offer
     47 ratings
    Available in our boutique
    Cocoa Butter Pistoles - 1kg - Cacao Barry
    € 33.30
    Video
     13 ratings
    Available in our boutique
    Mycryo® Cocoa Butter - 550 g - Cacao Barry
    € 19.50
     199 ratings
    Available in our boutique
    Mycryo® Cocoa Butter - 250g - Cacao Barry
    € 11.50 € 9.90
    Special offer
     70 ratings
    Available in our boutique
    Zéphyr White Chocolate Couverture Pistoles - 34% cocoa - 1kg - Cacao Barry
    € 22.50 € 19.90
    Video Special offer
     202 ratings
    Available in our boutique
    Alunga Milk Chocolate Couverture Pistoles - 41% cocoa - 1kg - Cacao Barry
    € 22.90 € 19.90
    Video Special offer
     177 ratings
    Available in our boutique
    Plein Arôme Cocoa Powder - 1kg - Cacao Barry
    € 17.40
     9 ratings
    Available in our boutique
    Pralin Feuilletine Praline Paste with Flakes - 1kg - Cacao Barry
    € 36.90
    Available in our boutique
    Caramelised Hazelnuts, Chopped - 250g - Cacao Barry
    € 9.49
    Available in our boutique
    Glucose Syrup - 1kg - Dawn
    € 6.20 € 4.90
    Special offer
     251 ratings
    Available in our boutique
    Superfine Icing Sugar - 1kg
    € 4.90
     48 ratings
    Available in our boutique
    Baking powder - 6 envelopes of 11 g - La Patelière
    € 0.90
     2 ratings
    Available in our boutique
    Gelatin Powder 200 Bloom - 150g - Louis François
    € 13.40
     26 ratings
    Available in our boutique
    Small Cranked Spatula - Arcos
    € 10.40 € 8.50
    Special offer
    Available in our boutique
    Silpat® Non-Stick Baking Mat - 40 x 30cm - Demarle
    € 16.90 € 14.50
    New Special offer
     438 ratings
    Available in our boutique
    Stainless Steel Tart Ring - ht 1.6cm - Ø 6cm
    € 4.20
    Video
    Available in our boutique
    Stainless Steel Mixing Bowl - Ø 25cm - Matfer
    € 31.20
     6 ratings
    Available in our boutique
    Round Plain Pastry Cutter - Exoglass® - Ø 4cm - Matfer
    € 5.40
    Available in our boutique
    Round Plain Pastry Cutter - Exoglass® - Ø 5cm - Matfer
    € 5.80
    Available in our boutique
    Round Plain Pastry Cutter - Exoglass® - Ø 6cm - Matfer
    € 6.30
     1 rating
    Available in our boutique
    Matfer Professional Whisk - 30cm - Matfer
    € 23.10
     25 ratings
    Available in our boutique
    Unbreakable Graduated Pitcher 1L
    € 12.20
     5 ratings
    Available in our boutique
    Flat Pastry Brush - 3.5cm - Matfer
    € 7.50 € 6.40
    Special offer
     11 ratings
    Available in our boutique
    Silichef® XL Non-Stick Perforated Baking Sheet - 42 x 32cm - Meilleur du Chef
    € 45.90 € 37.50
    Flash sale
     70 ratings
    Available in our boutique
    Comfort Disposable Piping Bags - 59cm (x 10) - Matfer
    € 5.50
    Video
     112 ratings
    Available in our boutique
    Kitchenaid K45 stand mixer - Whole set - Kitchenaid
    € 665.35
     22 ratings
    Available in our boutique
    Stainless Steel Cranked Spatula - Blade 20,5cm - Matfer
    € 20.50
    Available in our boutique
    Spatula - Exoglass® - 30cm - Matfer
    € 6.90
     47 ratings
    Available in our boutique
    Microplane® Classic Zester Grater - Black - Microplane
    € 23.90
    Video
     137 ratings
    Available in our boutique
    Maïzena 700g - Corn Starch
    € 8.40
     2 ratings
    Available in our boutique
    Hazelnut Tartlet Silicone Mould - Cédric Grolet Line - 40 x 30cm - Pavoni
    € 32.90
    Video
    Soft butter
    Butter that has been kneaded in order to obtain a creamy consistency.
    Blanching
    Beating egg yolks. Refers to the vigorous beating of a mixture of egg yolks and caster sugar until it becomes light and fluffy.
    Line, to
    To cover the bottom and sides of a mould or tart ring with a layer of pastry.
    Sift, to
    To pour a substance (flour) through a sieve in order to remove lumps.