DAY 1

Hazelnut Praline – Part 1

• Preheat the oven to 150 °C fan assisted.
• Roast the hazelnuts on a baking tray for 20 minutes, give them a mix after 10 minutes.
• Mix sugar and water into a small saucepan.
• Heat on medium heat until it caramelises fully at 179 °C. It should have a deep golden/ amber color.
• If you heat it to much it will burn and taste bitter, so be careful and watch the temperature. Best with a digital thermometer or a laser thermometer works also.
• When the caramel is finished add in the salt and pour it onto a silicone mat or parchment paper.
• Let it cool down to room temperature for at least an hour, because its very hot and sticky in the beginning.

Pailleté Feuilletine

• Preheat the oven to 150 °C fan assisted.
• Into a stand mixer with a paddle attachment add all the ingredients except the milk.
• Mix on medium speed (Kitchen Aid 4) for 2 minutes.
• Add the milk and beat on higher speed (Kitchen Aid 6) until becomes paler and nearly white.
• Spread really thin onto a silicone mat and bake for 10-12 minutes.

Hazelnut Praline – Part 2

• Put the hazelnuts into a blender or food processor and mix for 30 seconds.
• Break the cooled caramel and add it into the blender.
• Blend until it becomes a smooth hazelnut praline paste.
• Do not exceed 50 °C, otherwise the oils from the nuts could separate. If the Praline is getting to hot before you are finished with blending, let it chill in the fridge for 20 minutes and continue afterwards.

Hazelnut Crunch Inserts

• Crumble the Pailleté Feuilletine into a bowl with your hands.
• Safe 100 g of the hazelnut praline for the ganache and add the remaining around 160 g of praline into the bowl.
• Fill the half sphere Silicone Molds with it and freeze overnight. This should make around 12 half spheres.
• Cover them with cling film and freeze over night.

DAY 2

Whipped Roasted Hazelnut Ganache – Part 1

• In a small saucepan add the first part of the cream with scraped vanilla seeds and the pod itself.
• Let it infuse on lowest heat for 20 minutes.
• Put in a high container (I use a glass measuring cup) the white chocolate, invert sugar and hazelnut praline.
• Heat the cream and vanilla to almost boiling and take out the pods.
• Pour the cream in the high container and let it sit for 2 minutes.
• Blend with a hand blender on high speed for 1 minute.
• Pour in the cooled second part of the cream and blend again until everything is mixed well.
• Cover the surface directly with cling film and cool in the fridge for at least 2 hours.

Hazelnut Financier

• Preheat the oven to 175 °C convection.
• Beat the butter with the white and brown sugar for a few minutes, until it becomes more airy.
• Add the ground hazelnuts flour, baking powder and milk.
• Mix until the dough comes together, but don’t overmix it.
• Prepare a small cake ring of around 22-24 cm diameter.
• Line the bottom of it with parchment paper, to make it easy removable after baking.
• Pour the batter into the cake ring and bake for around 20 minutes.
• Let it cool down completely, then cover so it doesn’t dry out.

Whipped Roasted Hazelnut Ganache – Part 2

• Put the Ganache into a mixing bowl and whisk with a whisk attachment on highest speed (Kitchen Aid 10) until medium peaks are formed. The Ganache should form a medium soft V shape when lifting up the whisk attachment.
• Fill the Ganache into a piping Bag.

Layering the Tartlets

• Fill half of the half sphere mold with the ganache and use a spatula to scrape it up the sides of the silicone mold.
• Place the frozen praline inserts in it.
• Cut out circle from the hazelnut financier with the cookie cutter and place it also into the molds.
• Push the Financier dough down until it is level with the silicone mold.
• Scrape of any excess ganache.
• Cover them with cling film and freeze over night.

DAY 3

Chocolate Mirror Glaze

• Put water and sugar into a small saucepan.
• Heat to 110 °C.
• Add in cream, invert sugar and the vegan gelatine mix.
• Whisk and heat until boiling.
• Pour it over the vegan dark chocolate in a high container (preferably glass).
• Let it sit for 2 minutes.
• Blend with a hand blender until smooth. Don’t blend to close to the surface, because you don’t want to incorporate any air.
• Let it cool down to 45-50 °C.
• Get the Frozen Tartlets out from the freezer and the mold.
• Pour over the mirror glaze and scrape the bottom edges with a spatula to get rid of the glaze drip noses.
• Top the tartlets with roasted hazelnuts (crushed or whole).
• Let the tartlets thaw in the fridge and enjoy!