Chocolate Salted Caramel Hazelnut Tart

INGREDIENTS LIST

Savor the exquisite taste of our Chocolate Salted Caramel Hazelnut Tart. Made with a crisp Tegral Patacrout base, this tart is filled with Festipak and Patisfrance Hazelnut, layered with a crunchy Crousticrep, and topped with Belcolade Blanc chocolate. Perfect for those who enjoy a blend of rich chocolate, salted caramel, and nutty flavors, it offers a delightful and satisfying bite that caters to modern tastes.

PREPARATION

BROWNIE BASE

Combine all ingredients in a mixing bowl and mix for 3 minutes at low speed using a paddle attachment.
Transfer to a 12x16, jelly roll pan.

CHOCOLATE TART

Combine all the Ingredients together then mix until homogenous.
Laminate to 5mm then transfer to the desired mold.
Transfer to a sheet tray lined with silpan then bake at 180c for 20 minutes.

STRAWBERRY JELLY

Bloom Gelatin powder with cold water then set aside.
Combine the remaining ingredients then bring to simmer. Mix in melted gelatin.
Pour on top of the frozen cream cheese mousse then freeze for 2 hours. Garnish with chocolate decorations and fresh strawberries.

MILK CHOCOLATE GLAZE

Heat water, milk and glucose. Pour over the chocolate.
Mix gelatin, Red colorant and Miroir Neutre a blend until smooth.
Let it set at room temperature for 24 hours. Melt to 35-40C then pour over the frozen mousse.

HAZELNUT CRUNCH

Melt Patis France Hazelnut Praline and Belcolade Lait Selection Cacao-Trace, mix with the chopped speculoos cookie.

WHITE CHOCOLATE SALTED CARAMEL GANACHE

Heat the cream. Make a dry, light colored caramel with the sugar. Add the
warm cream to deglaze the caramel. Add the glucose and
reheat to 85°C. Then, pour the caramel cream directly onto the chocolate and create
an emulsion with a temperature between 35°C and 38°C.
Add the butter when the ganache reaches a temperature of 35°C and blend
using an immersion blender to make the filling smooth and homogeneous
(avoid incorporating air).

DARK CHOCOLATE MOUSSE

Whip the cream to soft peaks then chill.
Heat the Festipak to 80-100C then pour onto the chocolate. Mix until homogenous.
Combine and fold the ganache and cream once the ganache is at 35C until well incorporated.
Fill onto the quenelle silicone mold then freeze overnight.
Remove from the mold then heat the mirror glaze at 40C, dip the mousse, transfer on top of the tart.

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