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Before starting this Tartlet with Toffee Strawberries recipe, organise the necessary ingredients for the hazelnut rich shortcrust pastry.
Place the soft butter in the stand mixer recipient.
Add the salt, ground hazelnuts...
... and the icing sugar.
Place the bowl in the stand mixer and work to obtain an intimate mixing of the ingredients, making sure they don't 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 mixer and 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.
Sift the flour and baking powder together...
... over the preparation. It is important to sift the flour and baking powder together.
Resume mixing on low speed to avoid flour spatter.
Stop the food mixer when combined.
Remove the flat beater, scrape the preparation stuck on it with a rubber spatula...
... and transfer the preparation on a baking sheet lined with greaseproof paper. The pastry should be nice and 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 hazelnut shortcrust pastry the day before.
Roll out the hazelnut rich shortcrust pastry.
Line 6 tartlet rings with pastry.
Slide a knife blade along the edge of the ring to cut the pastry excess.
Bake at 170°C (gas 3) for 15 to 20 minutes.
When cooked, remove from the oven and leave to cool.
For the Chantilly cream: Organise all the necessary ingredients.
Beat the whipping cream until you obtain a whipped cream.
Add the icing sugar...
Scoop the whipped cream into a piping bag fitted with a fluted nozzle.
Remove the tart frames.
Fill the pastry cases with whipped cream. Reserve in the fridge.
For the cooked sugar: Organise all the necessary ingredients.
In a saucepan, pour the water...
... and the glucose syrup.
Bring to a boil.
When the sugar reaches 120°C, add water-soluble red colouring powder. The amount of colouring varies according to the colour intensity you like. Add some colouring with the tip of a knife.
Combine with the thermometer probe until dissolved.
Cook the syrup up to 155°C. The use of a probe thermometer is recommended for this operation.
At 155°C, remove the pan from the heat. Let it cool and thicken a little.
Stem the strawberries.
Insert a wooden pick in each strawberry.
Dip a strawberry in the cooked sugar...
... making sure it is completely immersed.
Remove the strawberry from the sugar and hold it vertically to let the excess drip into the pan.
When the sugar stops dripping and the thread starts to set, cut to the desired length with scissors.
Arrange the toffee strawberry carefully...
... on a Silpat baking mat, making sure not to break the sugar thread.
Repeat the operation with the remaining strawberries.
For best results, work with one strawberry at a time. Keep the sugar warm to ensure the consistency remains liquid.
Arrange the toffee strawberries over the tartlets, burying them gently in the whipped cream.
Arrange them in a vertical, stable position.
Sprinkle a few chopped caramelized pistachios over the strawberries.
Finish with a few pieces of gold leaf on the tip of the sugar threads.
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