Recipe of the month

TROPICAL HAZELNUT TARTELETTE

Recipe for 9 tartelettes.

Hazelnut shortbread

• Icing sugar 50 g
• Hazelnut powder 50 g
• Fine salt 0.5 g
• Flour T55 140 g
• Butter 100 g
• Egg yolks 45 g

Rub dry ingredients with butter before adding yolks without over mixing the dough. Roll out to 2 mm thick and line 9 rings of 8 cm diameter. Bake at 160°C for approximately 15 minutes. Out of the oven, unmould hot.

Soft hazelnut sponge

• Butter 48 g
• Hazelnut paste 75 g
• Hazelnut powder 122 g
• Caster sugar 75 g
• Eggs 207 g
• Egg whites 40 g
• Caster sugar 22 g
• Hazelnuts, crushed 50 g

Prepare a baking tray, lined with a silicon mat and a 20 cm square frame. Cook a beurre noisette (brown butter) with the butter and pour onto hazelnut paste. Whip powders with 75 g sugar and eggs to form a ribbon texture. Whip whites with remaining 22 g sugar and fold into previous egg mixture and butter/hazelnut mixture. Spread into frame and sprinkle with crushed hazelnuts. Bake at 180°C for 12 minutes. Cool and cut 6 cm diameter discs.

Hazelnut cream

• Cream 35% fat 187 g
• Glucose syrup 40 g
• Gelatin powder (200 Bloom) 3.2 g
• Water (for gelatin) 17 g
• Hazelnut praline 50% 95 g
• Hazelnut paste 95 g

Boil cream with glucose, add soaked gelatin and pour onto hazelnut praline and paste. Emulsify with hand blender and refrigerate for assembly.

Mango passionfruit Mousse

• Mango puree 85 g
• Passionfruit puree 105 g
• Lime juice 75 g
• Butter 50 g
• Egg yolks 105 g
• Caster sugar 60 g
• Gelatin powder (200 Bloom) 5.5 g
• Water (for gelatin) 33 g
• Cream 35% fat 150 g

Heat purees and juice with butter. Mix yolks with sugar and add into previous mixture and boiling. Whisk well and add gelatin and blend. Cool to 20°C and fold in lightly whipped cream. Pour into 85 Stone (Silikomart) moulds and blast freeze.

Whipped inspiration passion ganache

• Passionfruit puree 110 g
• Glucose syrup 12 g
• Invert sugar 12 g
• Inspiration passion (Valrhona) 310 g
• Cream 35% fat, cold 360 g

Heat puree with glucose and invert sugar. Gradually pour onto melted inspiration and blend to perfect the emulsion. Add cold cream, blend again and refrigerate overnight.

Mango glaze

• Mango puree 250 g
• Lime juice 50 g
• Pectin NH 5 g
• Caster sugar 100 g
• Gelatin powder (200 Bloom) 1 g
• Water (for gelatin) 6 g
• Neutral glaze 200 g

Heat puree and juice to 40°C. Add pectin mixed with sugar and boil before adding soaked gelatin and neutral glaze. Refrigerate to cool and set aside for assembly.

Finishing

• Roasted hazelnuts 30 g

Assembly

Place soft hazelnut sponge discs into tartelettes with the hazelnuts facing upwards. Fill to the top with hazelnut cream and quickly blast freeze. Boil mango glaze and glaze passionfruit mousse stones. Place passionfruit mango inserts with an offset spatula into the centre of the tarts. Whip ganache and pipe with a straight N°6 tip. Slice hazelnuts with a truffle slicer and place onto tartelettes. Refrigerate.