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

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

22 Recipes

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

6 Recipes

11109 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze