Hazelnut & Passion fruit

I love desserts based on roasted hazelnuts. With this tartellette I've elevated the hazelnut experience by infusing it with the vibrant taste of passion fruit! I love the combination. Hazelnut is round and bold, while passion fruit gives freshness. Give it a try and let me know what you think!

Required recipes

• Chocolate sable

• Hazelnut praline

It's recommended to have the preparations above ready before starting with this recipe. Both the tart shell and the praline can be prepared in advance (even more than 1 week before).

Equipment

• Tart ring. Here I'm using DeBuyer oblong tart ring Ht 2cm

• Round nozzle. Here I'm using ⌀ 14 mm

Suggested schedule

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Day 1

Passion fruit gel

100g Passion fruit juice. You can buy it, extract it from fresh fruit or get it from frozen passion fruit. Note that buying the juice is more convenient but most likely there will be added sugar, which is something that you might want to avoid.

1g Agar agar

1. In a small pot warm up the passion fruit juice.

2. When it starts to simmer, gradually add the agar agar and stir for 1 minute

3. Remove from the heat and let it rest in the fridge in a container covered with kitchen film

4. Once the juice has set, cut it in small pieces and blend with an electric coffee grinder (or a hand blender) till smooth

5. Pass through a sieve to remove eventual lumps

Hazelnut ganache

90g Hazelnut praline

65g Heavy cream

65g White chocolate

2g Salt

1. Add hazelnut praline, salt and heavy cream to a saucepan on a low heat

2. Remove from the heat, then add the white chocolate and stir until fully incorporated

3. Optionally pass through a sieve depending on the texture that you wish to get

Whipped hazelnut ganache

45g Heavy cream 35% fat (1)

20g Whole milk

45g Hazelnut praline

1 Gelatine sheet

50g White chocolate

105g Cold heavy cream 35% fat (2)

1. Re-hydrate the gelatine in cold water

2. Add hazelnut praline, milk and heavy cream (1) to a saucepan on a low heat

3. Add the white chocolate and the re-hydrated gelatine and mix with a spatula

4. Add the cold cream (2) and mix with a hand blender. Target is just to incorporate (and not to emulsify) so a few seconds are enough.

5. Let to set in the fridge overnight.

6. Whip to medium peak when you are ready to assemble the tartellette.

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Day 2

Assembly

1. Whip the hazelnut ganache to medium peak and pour it into a piping bag with ⌀ 14 mm round nozzle.

2. Fill the tart with a layer of passion fruit gel, then proceed with hazelnut praline and hazelnut ganache.

3. Pipe the hazelnut whipped ganache on top. Do that keeping the piping bag perpendicular to the tartellette top surface and at a distance that is approximately the same as the nozzle diameter.

4. Decorate by adding roasted hazelnut. In my case I also added snowflake chocolate cookies and golden leaves, which are optional.