To make 6 tarts
40g of cream
1 sheet of gelatine
80g cold cream
Heat the 40g of cream with the coffee extract. Mix the yolk and sugar in a bowl. Pour the hot cream on top. Mix and return to the pan. Cook until the mixture is smooth, then remove from the heat and add the gelatine, softened in cold water and squeezed out. Set aside. Whip the 80g of liquid cream with a mixer and gently fold it into the previous mixture. Fill the mould and place in the freezer for at least 3 hours.
Hazelnut sweet pastry
10g wholemeal hazelnut flour (@maisondelanoisette)
45g icing sugar
1 egg yolk
Mix all the ingredients together. Roll out the dough thinly between 2 sheets of baking paper and put it in the fridge for 30 minutes. Prick the pastry with a fork. Place in the freezer for 10 minutes. Bake the tartlets at 180°C for 18 to 20 minutes.
Homemade hazelnut praline
Roast the hazelnuts on a baking tray for 15 minutes in the oven at 150°C. Make a caramel with the sugar and pour it onto baking paper. When it has cooled, break it into pieces and put it in the bowl of a blender. Add the hazelnuts, which you have rubbed to remove as much skin as possible. Blend until you have a praline. Be careful, you need a good blender.
For the hazelnut cream
½ leaf gelatine (1g)
35g hazelnut paste (@maisondelanoisette)
50g of cream
Heat the cream in a saucepan. In a bowl, mix the sugar, the yolk and the hazelnut paste. Pour the hot cream over this mixture and return the mixture to the pan. As soon as the mixture thickens slightly, remove from the heat and add the gelatine, wrung out and previously softened in a bowl of cold water. Set aside.
For the coffee biscuit
70g egg whites
Mix the sugar, coffee extract, yolks and egg. Add the melted butter. Beat the egg whites, adding the 20g of sugar in two stages to stiffen them. Gently add the whites to the previous mixture. Sift in the flour and stir. Pour onto a baking tray lined with baking paper and bake for 12-13 minutes at 180°C. Leave to cool, then cut the biscuit into smaller pieces than your tartlet.
For the caramel glaze (the day before)
3 sheets of gelatine
Soften the gelatine in a container of cold water. In a bowl, mix the cornflour with the 25g of water. In a saucepan, make a dry caramel with the 150g of sugar. Decook it with the heated water and cream. Add the cornflour and bring to the boil. Remove from the heat and add the gelatine. Mix, strain and chill.
Garnish the tartlet bases with a tablespoon of praline. Place the coffee biscuit on top and brush it with coffee. Cover with the hazelnut cream and smooth out to the edge of the tartlet. Place the milk chocolate (melt 100g of milk chocolate, spread it between two sheets of guitar paper, cut it out using the tartlet mould and leave it to crystallise). Frost the mousse, bringing it to 27-28°C before placing it on the tartlet.