Chocolate Salted Caramel Hazelnut Tart

Combine all ingredients in a mixing bowl and mix for 3 minutes at low speed using a paddle attachment. Transfer to a 12 x 16, jelly roll pan.

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

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

• 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).

• 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.

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