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
  1. Bring cream to boil, remove from heat, stir in chocolate.
  2. Strain mixture into bowl and allow to cool to room temp.
  3. Beat butter & praline paste (using paddle attachment on mixer) on medium speed until light & soft.
  4. Beat in ganache all at once, continue beating til light.
  5. If the ganache is too thin, chill for a few minutes and rewhip by hand.
  6. Assemble:
  7. Pipe rosette of ganache into each shell.
  8. Top each rosette with a chocolate decoration or whole roasted hazelnut.
(Recipe from Peter Kump's / Nick Malgieri)