Gianduja (Chocolate Hazelnut) Tartlettes
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.
Pipe rosette of ganache into each shell.
Top each rosette with a chocolate decoration or whole roasted hazelnut.
Pairs Well With
(Recipe from Peter Kump's / Nick Malgieri)