Hazelnut tart
Hazelnut shortcrust pastry
Quantity:
423.7 gr flour T 55
254.2 gr soft fresh butter
161.0 gr icing sugar
50.8 gr hazelnut powder
12.7 homemade vanilla sugar
4.2 gr fine salt
93.2 gr whole eggs
1000.0 gr total gross weight
PROCEDURE:
In a mixer with the sheet, mix together the ointment butter, sifted flour, hazelnut powder, sifted icing sugar, vanilla sugar and salt. Sand the mixture then gradually add the eggs. Mix without spicing up the dough. Divide into a 500 gr filmed package then reserve 2 hours in the refrigerator. Roll out the dough to 1.3 with a rolling mill, prick each sheet with the quick spade then set aside in the freezer. Cut out discs of 200 mm in diameter then bake 12 to 14 minutes at 160 ° C by re-detailing the discs halfway through cooking.
Recipe: Praline Mix
Quantity:
243.8 gr Praline in grains
81.3 gr Hazelnut paste
65.0 gr Ointment butter
390.0 gr total gross weight
PROCEDURE:
Mix the ingredients and pour 120 g in circles of 200 mm in diameter.
Recipe: Hazelnut Diplomat
Quantity:
100.0 gr Liquid cream
55.0 gr Egg yolks
44.0 gr Ivory cover
5.0 gr Gelatin sheet
120.0 gr Hazelnut paste
2,0 gr Tahiti liquid vanilla
274.0 gr Foamy whipping cream
600.0 gr total gross weight
PROCEDURE:
"Soften the gelatin in cold water. Put the ivory cover in a double boiler. Hazelnut paste
Assemble the frothy whipping cream. Put in a saucepan, the cream, the liquid vanilla, the
egg yolks and bake at 83 ° C. Add the softened and wrung gelatin, mix with bamix and filter. Pour the
custard on the cover and the hazelnut paste, mix and at 40 ° C, add the frothy cream.
Gently mix and pour into circles of 200 mm diameter 180 g of device. Freeze
for the assembly of the pie. "
Recipe: Hazelnut Frosting
Quantity:
145.2 gr Whole milk
210.5 gr Liquid cream
139.4 gr Neutral topping
348.4 gr Ivory cover
145.2 gr Hazelnut paste
8.1 gr Gelatin sheet
2.9 gr Mineral water
0.3 gr Brown dye
2.0 gr Strawberry red coloring
1000.0 gr total gross weight
PROCEDURE:
"Heat the bain-marie the ivory cover and the hazelnut paste. Dilute the brown dye with mineral water. Soak the gelatin in cold water. Heat the cream, the whole milk, the
neutral topping, and simmer. Add the wrung gelatin, mix and pour over the mixture
ivory cover and hazelnut paste. Mix everything without bubbles, crumple, and store in a box
plastic. Count 100 g of icing per 200 mm pie. "
Recipe: Crunchy Hazelnut
Quantity:
355.6 gr Whole hazelnut, blanched
113.8 gr Caramelized milk jam
5.3 gr Icing sugar
5.3 gr mineral water
480.0 gr total gross weight
PROCEDURE
Crush the hazelnuts with a knife and roast the fairs in the oven on a baking sheet at 170 ° C. In a saucepan put the caramelized milk jam, icing sugar, mineral water, mix, and just heat. Once the hazelnuts are roasted, the fairs cool and put them in the bowl of the mixer with the leaf, pour the hot mixture over the warm hazelnuts and just mix on low speed. Immediately place 150 g of filling in 200 mm diameter circles and freeze.
for the assembly of the recipes, I leave it for you guys because everyone has a way to do it ;)
.....
***********************
***********************
