Praline tartlet
INSTRUCTIONS PRALINE CREME ANGLAISE (BASE)
STEP 01
Combine the milk and hazelnut praline in a pot and bring to the boil.
STEP 02
In another bowl, combine the sugar and the egg yolks.
STEP 03
When the milk begins to boil, pour part of it over the egg yolk mixture, put back on heat and cook until it reaches 85°C.
STEP 04
Remove it from the heat and add the gelatin. Divide up mixture for the nexts steps.
INSTRUCTIONS HAZELNUT MILK CREAM
STEP 01
Pour the still-warm crème anglaise in a jug over the chocolate and cocoa butter.
STEP 02
Emulsify with a blade mixer.
STEP 03
Pour into a container and chill to 4°C.
INSTRUCTIONS HAZELNUT BAVARIAN CREAM
STEP 01
Pour the still-warm crème anglaise over a mix of the gelatin, white chocolate and cocoa butter drops.
STEP 02
Emulsify with a blade mixer.
STEP 03
Cool the mixture to 30°C and add the semi-whipped cream.
STEP 04
Pour into the hemisphere moulds; blast chill to remove from the mould.
HOW TO COMPOSE
Inside the hazelnut sweet shortcrust pastry, pour on the bottom the rifrigerated milk chocolate cream (40°C is the ideal pouring temperature). Remove the hemisphere of Bavarian cream, spray them to create a velvet effect and place on the tartlette.
