More Great Recipes: Tart

Gianduja (Chocolate Hazelnut) Tartlettes


User Avatar
Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 recipe Pate Sucree, Chocolat-noisette
10 oz good quality semisweet chocolate, chopped
4 oz heavy cream
4 oz unsalted butter
3 oz praline paste


Bring cream to boil, remove from heat, stir in chocolate.


Strain mixture into bowl and allow to cool to room temp.


Beat butter & praline paste (using paddle attachment on mixer) on medium speed until light & soft.


Beat in ganache all at once, continue beating til light.


If the ganache is too thin, chill for a few minutes and rewhip by hand.


Assemble:


Pipe rosette of ganache into each shell.


Top each rosette with a chocolate decoration or whole roasted hazelnut.


Pairs Well With


Notes

(Recipe from Peter Kump's / Nick Malgieri)

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11137 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter