Chocolate Hazelnut Tartlet
Ingredients
- 36 Pidy Trendy Round Chocolate 8cm (641.27.036)
- 238g milk chocolate 38%
- 360g hazelnut paste 100%
- 180g dentelle crepe crumbs
- 1.3kg UHT cream
- 40g inverted sugar
- 138g unsalted butter 82%
- 349g dark chocolate 64%
- 148g white chocolate 34%
- 106g mascarpone
- 32g gelatin mass
- 11g cocoa powder
- 180 edible dried flowers
Chef's Tips
To create a perfect flower, pipe a dot in the center of the tartlet before piping the petals outward.
Preparation
-
1
Melt milk chocolate at 40°C, add 260g hazelnut paste and mix well with whisk.
-
2
Add dentelle crepe crumbs then mix with spatula.
-
3
Spread a thin layer on tartlet bases and let harden.
-
4
For dark chocolate ganache, bring to boil 525g cream, inverted sugar and butter.
-
5
Pour over dark chocolate then mix with whisk and blend.
-
6
Pour dark chocolate ganache into tartlet bases and let set in fridge.
-
7
Heat 680g cream with 80g hazelnut paste until boiling.
-
8
Pour mixture over white chocolate and wait 2 minutes before mixing.
-
9
Add gelatin mass, emulsify well with whisk thoroughly, then blend until smooth and refrigerate overnight.
-
10
The next day add mascarpone and whip until smooth.
-
11
Pipe whipped ganache petal by petal using a 104 nozzle, then sprinkle special decorative cocoa powder and place 5 dried flowers per tartlet.
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