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Hazelnut delight

Updated: Dec 29, 2023




Absolutely obsessed with the rich aroma and flavour of roasted hazelnuts! This dessert is a celebration of all things hazelnut. But hey, don't shy away from getting creative! For a surprising twist, swap out the chocolate marquise for a fresh passion fruit gel.


Required recipes



It's recommended to have the preparations above ready before starting with this recipe. Both the sable and the praline can be prepared even more than 1 week before, while the marquise can be prepared the day before starting or on Day 1.


Equipment



 

Day 1


Hazelnut ganache


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

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.


 

Day 2


Assembly pt. 1


  1. Place the pastry cutter on parchment paper and coat the inner surface with an acetate stripe.

  2. Fill the pastry cutter with hazelnut ganache, a disc of chocolate marquise and then the praline. Be careful with the height here. The whole cylinder indeed should fit into the mold. Exaggerating with praline or ganache might prevent that.

  3. Freeze overnight. You can speed up the process if you have a blast freezer or if you do this preparation in the morning and let it rest in the freezer for at least 6 hours before proceeding to the next steps.


 

Day 3


Assembly pt. 2


  1. Fill half of the mold with the hazelnut ganache, then put inside the frozen cylinder with ganache, marquise and praline. Make sure that the praline will be the top layer when removing the tart from the mold.

  2. Optionally add a disc of chocolate sable.

  3. Freeze overnight. You can speed up the process if you have a blast freezer or if you do this preparation in the morning and let it rest in the freezer for at least 6 hours before proceeding to the next steps.

 

Day 4


Assembly pt. 3


Remove the tart from the mold. You can use a velvet spray to give color or pour a mirror glaze. Let it unfreeze in the refrigerator for at least 1 hour before serving.

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