Hazelnut and vanilla tartlet made with
– sweet pastry,
– a hazelnut cream,
– hazelnut praline,
– hazelnut cream,
– vanilla mousse,
– a mirror glaze,
– roasted and caramelised hazelnut chips.
Material used
– Silikomart perforated tart moulds
– Silikomart Swirl Silicone Mould x15
– Silikomart Klassik ring tart silicone mould
– Micro-perforated baking mat
Ingredients
Vanilla mousse (The day before)
50g of liquid cream50g white chocolateVanilla pod or vanilla powder100g of cold liquid cream (30% fat)3g gelatine
Homemade hazelnut praline
✔100g hazelnuts
✔50g caster sugar
Hazelnut cream
✔25g of butter
✔25g icing sugar
✔25g hazelnut powder
✔25g of eggs
Hazelnut cream
✔1g gelatine
✔50 ml cream
✔1 egg yolk
✔10g caster sugar
✔30g hazelnut praline
Sweet dough
✔70 g soft butter
✔130 g flour
✔45 g icing sugar
✔1 pinch of salt
✔1 egg yolk
Hazelnut praline mirror glaze
✔45g sugar
✔45g glucose
✔25g water
✔40g white chocolate
✔20g hazelnut praline
✔2 sheets of gelatine (4g)
✔30g unsweetened condensed milk
+ Roasted and caramelised hazelnut flakes
The recipe
For 4 100% hazelnut tarts
Homemade hazelnut praline (The day before)100g hazelnuts50g powdered sugar
Place the hazelnuts on 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.
Vanilla mousse (The day before)50g of liquid cream50g white chocolateVanilla pod or vanilla powder100g of cold liquid cream (30% fat)3g gelatine
In a bowl of cold water, soften the gelatine leaves. In a saucepan, heat the cream and vanilla. Remove from the heat and add the wrung-out and softened gelatine and the melted white chocolate. Mix well. Set aside. Whip the cold cream with an electric mixer. Gently add the cooled mixture. Pour into your silikomart ring Klassik tart mould. Place in the freezer.
Sweet dough
✔70 g soft butter
✔130 g flour
✔45 g icing sugar
✔1 pinch of salt
✔1 egg yolk
Mix all the ingredients together. Roll out the dough thinly between 2 sheets of baking paper then put in the fridge 30 mins. Line the circles and prick the pastry with a fork. Bake the tartlets at 160°/170°C for about 10 minutes.
Hazelnut cream
✔25g of butter
✔25g icing sugar
✔25g hazelnut powder
✔25g of eggs
Mix the butter with the icing sugar. Add the hazelnut powder and the eggs. Mix well. Pour into the bottom of the tartlets, 25g per tartlet, then bake for 10 to 15 minutes. Leave to cool. Cut out the middle of the tartlets with a pastry bag and place a spoonful of hazelnut praline in each hollow. Set aside.
Hazelnut cream
✔1g gelatine
✔50 ml cream
✔1 egg yolk
✔10g caster sugar
✔30g hazelnut praline
In a bowl, mix the egg yolk with the sugar until slightly white. In a saucepan, bring 50ml of cream to the boil, remove from heat and pour the hot cream over the previous mixture. Return to the saucepan and cook over a low heat until 82ºC. Remove from the heat and add the wrung-out gelatine. Pour the hot cream over the hazelnut praline and mix. Allow to cool slightly and then pour over the tarts. Place in a cool place.
Hazelnut praline mirror glaze
✔45g sugar
✔45g glucose
✔25g water
✔40g white chocolate
✔20g hazelnut praline
✔2 sheets of gelatine (4g)
✔30g unsweetened condensed milk
Place the gelatine sheets in a bowl of cold water. In a saucepan, heat the sugar, water and glucose to 110°C. Remove from the heat and add the wrung-out and softened gelatine. Pour this mixture over the melted chocolate. Stir well. Add the praline and condensed milk. Use a hand blender to mix the mixture evenly. When the temperature is close to 35°C, proceed with the icing of the frozen domes. Place the dome on the tartlet.
I decorated it with a swirl made of dark chocolate using the Silikomart mini swirl mould. I placed roasted and caramelised hazelnut chips in a pan all around.
