Dive into the world of gourmet patisserie with these Delectable Hazelnut Tartlets, each element crafted to offer a unique texture and flavor experience. Featuring a nutty hazelnut sweet pastry, a creamy hazelnut filling, a luscious gianduja ganache, and a light hazelnut montée ganache, these tartlets are a testament to the exquisite versatility of hazelnuts. Perfect for those who revel in creating and savoring sophisticated desserts.
Why You'll Love This Recipe:
These tartlets combine multiple layers of hazelnut flavors through different textures, from crunchy to creamy, offering a luxurious mouthfeel. The use of gianduja and white chocolate enhances the richness, making each bite irresistibly smooth and decadent.
Perfect Occasion:
Ideal for elegant afternoon teas, special occasions, or as a refined dessert at dinner parties. These tartlets are also wonderful for holiday celebrations or as a sophisticated treat for hazelnut lovers.
Decoration Tips:
For an impressive presentation, garnish these tartlets with toasted hazelnut pieces, a drizzle of melted chocolate, or even gold leaf for an added touch of luxury. Serve them on a sleek, modern dessert plate to highlight their artisanal beauty.
Ingredients for the Tartlets:
- Hazelnut Sweet Pastry
- Hazelnut Cream
- Gianduja Ganache:
- 25g dark chocolate
- 60g gianduja
- 7g milk
- 60g whole cream
- 10g honey
- 8g grape seed oil
Instructions for Gianduja Ganache:
- Heat the milk, honey, and cream together.
- Gradually pour the warm mixture over the melted chocolate in three parts, emulsifying each time.
- Stir in the grape seed oil.
- Pour immediately into the tart shells and allow to set quickly in the freezer.
Ingredients for Montée Ganache:
- 80g whole cream (heated)
- 150g whole cream (cold)
- 2.3g gelatin
- 55g white chocolate
- 65g hazelnut praliné
Instructions for Montée Ganache:
- Heat the first portion of cream.
- Add rehydrated gelatin.
- Pour over melted white chocolate and emulsify.
- Add the cold cream and hazelnut praliné, then blend.
- Cover and chill overnight.
- Whip at a slow speed the next day and pipe onto the half-sphere of praliné.
For Hazelnut Praliné:
- Roast 600g hazelnuts at 160°C for 20 minutes.
- Simultaneously, make a dry caramel with 300g sugar.
- Spread the caramel on a silicone mat, let cool, then blend with the roasted hazelnuts and a generous pinch of fleur de sel.
- Fill half-spheres and freeze.
Enjoy! Assemble these tartlets with precision and care, layering each component to create a harmonious flavor profile. Each tartlet is a masterpiece, ready to dazzle your palate and your guests with its intricate blend of textures and rich hazelnut flavor.