Hazelnut and dulcey tart composed of
– a sweet hazelnut pastry,
– a hazelnut cream,
– a hazelnut praline crunch,
– a dulcey ganache,
– a hazelnut praline pastry cream.
Materials used
– Silikomart perforated tart mould
– Micro-perforated baking mat
– Pastry bag
– Plain Tip
Ingredients
Hazelnut praline
✔150g hazelnuts
✔75g caster sugar
Hazelnut pastry cream
✔250g milk
✔50g caster sugar
✔3 egg yolks
✔25g cream powder
✔120g hazelnut praline
✔1 leaf gelatine (2g)
Hazelnut sweet pastry
✔110g flour
✔25g hazelnut powder
✔45g sugar
✔70g butter
✔1 yellow
✔1 pinch of salt
Hazelnut cream
✔30g butter, ointment
✔30g egg
✔30g icing sugar
✔30g hazelnut powder
Hazelnut praline crisp
✔30g chocolate praline
✔60g homemade hazelnut praline
✔35g crêpes dentelles
Dulcey ganache
✔125g dulcey chocolate
✔125g liquid cream
Baking
175 / 180°C
20 to 25 minutes
The recipe
Serves 6
Hazelnut praline
✔150g hazelnuts
✔75g caster sugar
Pour the hazelnuts onto 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.
Hazelnut custard
✔250g milk
✔50g caster sugar
✔3 egg yolks
✔25g cream powder
✔120g hazelnut praline
✔1 sheet of gelatine (2g)
Heat the milk. In a bowl mix the yolks, sugar, cream powder.Pour the hot milk over it.Stir.Pour back into the pan.Stir until thickened.Out of the heat add the wrung out gelatine and the praline. Mix well. Pour into a bowl, filter it and set aside in a cool place.
Sweetened hazelnut paste
✔110g flour
✔25g hazelnut powder
✔45g sugar
✔70g butter
✔1 yellow
✔1 pinch of salt
Mix all the ingredients together, wrap and refrigerate for 1 hour. Spread the pastry between two sheets of greaseproof paper, line your tart tin and place in the freezer for 10 minutes while you preheat your oven to 175°C.
Hazelnut cream
✔30g butter
✔30g egg
✔30g icing sugar
✔30g hazelnut powder
Mix the butter with the icing sugar. Add the hazelnut powder and the egg. Mix well. Pour into the tart base then bake for 20/25 minutes. Leave to cool.
Hazelnut praline crisp
✔30g chocolate praline
✔60g homemade hazelnut praline
✔35g crêpes dentelles
Melt the chocolate. Add the crêpes dentelles and the praline. Mix gently. Spread over the tart and place in a cool place.
Dulcey ganache
✔125g dulcey chocolate
✔125g liquid cream
For the dulcey chocolate, I used white chocolate. Place the white chocolate in an ovenproof pan with a little oil and bake at 120/130°C, stirring frequently, every 5 minutes, until it colours. Heat the cream in a saucepan and pour it over the dulcey chocolate in batches. Stir well, allow to cool slightly before pouring over the tart. Place in a cool place.
Assembly
Take the cooled hazelnut custard, loosen it a little and fill a piping bag with a plain tip. Poach on the tart. Decorate with caramelised hazelnuts all around, halved hazelnuts and hazelnut skins. Place in a cool place until ready to eat.
