Profiteroles Tart in Individual Tartlets

Before starting this Profiteroles Tart in Individual Tartlets recipe, organise all the necessary ingredients for the hazelnut rich shortcrust pastry.

Place in the stand mixer and work to obtain an intimate mixing of the ingredients for the base not to emulsify, which would make the base more difficult to work later in the recipe.

When the butter, ground hazelnuts and icing sugar are combined, stop the stand mixer. Add the egg yolks.

Resume mixing on low speed, without working the preparation too much.

Stop the mixer and remove the pastry from the flat beater.

Mix the flour and baking powder, then sift over the preparation. It is essential to sift the flour and baking powder together.

Resume mixing on low speed to avoid flour spatter.

Stop the food mixer when combined.

... and transfer the pastry onto a baking sheet lined with cling film. The pastry should be rather smooth.

Cover with cling film...

... and flatten evenly. Refrigerate to obtain a firm consistency which will be easier to work with a rolling pin.
I recommend making this rich shortcrust pastry the day before.

For the chocolate Chantilly cream: Organise all the necessary ingredients.

Pour the whipping cream in a saucepan. Add the glucose syrup. If you're handling the glucose with your fingers, dip them in cold water beforehand to avoid it from sticking.

When the preparation starts boiling, remove the saucepan from the stove and let the temperature go down to 80°C.

Pour the preparation over the dark and milk chocolate...

... so that the pistoles are completely immersed.

Wait for about one minute before stirring; the chocolate will start to melt in the hot cream...

... then combine gently with a whisk until homogeneous.

Refrigerate for about 4 or 5 hours.

For the craquelin topping: Organise all the necessary ingredients.

In a mixing bowl, tip the sifted flour, the sugar and the soft butter.

Combine well.

Using a rolling pin, spread into a thin layer to a thickness of 2mm between 2 sheets of greaseproof paper. Freeze until ready to use.

For the choux pastry: Organise all the necessary ingredients.

Place the butter, salt and water in a saucepan on the heat.

Bring to a boil.

Remove from the heat and pour all the flour at once.

Stir with a wooden spatula, making sure that lumps do not form. The resulting dough is called 'panada'. Dry off the panada on the heat, stirring with a wooden spatula, until the paste comes away from the sides of the saucepan and forms a ball.

Transfer into a cold recipient and set aside to cool for 5 minutes. You can also place the panada into the stand mixer recipient, and beat for a brief moment with the flat beater to let it cool down.

One by one, add the eggs and combine with a wooden spatula (or in the stand mixer a low speed). Transfer the preparation into a piping bag fitted with a plain nozzle (diameter 10mm).

Remove the craquelin topping from the freezer and cut discs with a plain pastry cutter (diameter 3cm). Make sure to proceed quickly, as the craquelin discs won't take long to defrost.

Place one craquelin disc on top of each bun.

Bake at 180-200°C (gas 4-6). Make sure you do not open the oven while cooking.

When cooked, reduce the oven temperature to 150°C and leave to dry in the warm oven. If you open the oven too soon, the choux puffs will collapse.

Remove from the oven when dry and leave to cool.

For the pastry cases: Roll out the hazelnut rich shortcrust pastry...

... to a thickness of 3mm, using a rolling pin.

Arrange rounded oval rings on a Silichef perforated baking sheet.

Line 5 rings with the pastry. The rings don't need to be greased.

Shape the pastry following the mould edges. Remove any pastry excess with the tip of a knife.

Bake at 170°C (gas 3) for about 20 minutes, in a fan-assisted oven.

When cooked, remove from the oven and slightly sprinkle with Mycryo cocoa butter, which will make it resistant to moisture. Leave to cool.

For the plain and praline Chantilly cream: Beat the whipping cream until you obtain a whipped cream. Transfer 200 grams of whipped cream in a separate bowl and add the icing sugar...

... and flavour the remaining 100 grams of whipped cream with praline paste.

Cut off the top one-third of each bun.

Fill 6 choux puffs with praline chantilly cream.

Place the craquelin-coated caps back on top. Reserve in the fridge.

Fill 12 choux buns with the plain chantilly cream.

Place the craquelin-coated caps back on top. Reserve in the fridge.

Melt the Cara Crakine in the microwave (medium power) for a few tens of seconds until soft.

Pour the Cara Crakine into a piping bag...

... and pipe at the bottom of the pastry cases into a thin layer. Of course, if you wish to have a stronger caramel flavour in your dessert, you use a larger quantity of Cara Crakine.

Place the chocolate chantilly in the stand mixer bowl and whip with the flat beater. The result should be pale and thick.

Scoop the chocolate cream into a piping bag fitted with a large fluted nozzle.

Pipe 3 large swirls of chocolate Chantilly on top of the caramel filling.

Repeat the same operation with the remaining tartlet cases.

Sprinkle with gold flakes over the chocolate cream...

... and arrange one choux bun on top of each chocolate swirl, with one praline puff in the centre and two plain chantilly buns on the sides.

Drizzle icing sugar over the cakes and reserve in the fridge until ready to serve.