Don't blame me, but I couldn't resist posting this delight to you during lockdown. I had talked about it several times in facebook live, and here is the promised recipe.…]]>
Tartlets with milk ganache, hazelnut praline and cocoa nibs
Don't blame me, but I couldn't resist posting this delight to you during lockdown. I had talked about it several times in facebook live, and here is the promised recipe. So yes, you will surely miss the grué, because we don't all have it in the cupboard, but you can replace it with roasted and chopped almonds or hazelnuts, even if the grué gives an incredible result and you can find beans quite easily in the organic stores. The result is ultra-crisp, moist and crunchy tarts with milk ganache and hazelnut praline...
Tried this recipe?Let us know how it was!
Shortbread "Feuillantine
Ingredients
Shortbread dough:
- 225 g flour
- 175 g soft butter
- 100 g semi-salted butter
- 130 g almond powder
- 100 g crushed gavottes
Ganache:
- 75 g dark chocolate
- 75 g milk chocolate
- 110 g full cream
- 35 g butter
- 35 g invert sugar (or creamy white honey)
Instructions
- Start by preparing the shortbread dough.Place room temperature butter, sugar and almond powder in a kitchenaid or kenwood container or bowl.
- Start mixing to make it creamy. Add the flour and mix just enough to incorporate it but not more!
- Finally, add the crushed gavottes.
- Stir to mix well.
- The result is a speckled shortbread dough.
- Spread it between two sheets of parchment paper (to keep the work surface clean) to a thickness of 6mm.
- Let stand for one hour in a cool place. Take the dough out, remove the two sheets of parchment paper and cut out small shortbread with a cookie cutter.
- Set all the shortbread aside on a baking sheet and let it rest in a cool place while you preheat the oven to 180°C.
- Place the shortbread on a baking sheet lined with parchment paper, spacing sufficiently, as the shortbread will spread out during baking.
- Bake for 15 minutes.
- Remove the shortbread and let it cool on a wire rack.
- When the shortbread is cold, leave it in an airtight lock&lock box.Prepare the ganache.Place both chocolates in a large bowl.
- Put the butter, invert sugar (or creamy white honey) and cream in a saucepan.
- Heat and bring to a boil.
- Pour over chocolate and mix well.
- When the ganache is ready and starts to crystallize, put it in a bag fitted with a nozzle.
- Garnish half of the shortbread with ganache.
Nutrition
Serving: 15shortbreadsCalories: 343kcalCarbohydrates: 18gProtein: 4gFat: 29gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 53mgSodium: 273mgPotassium: 82mgFiber: 2gSugar: 6gVitamin A: 637IUVitamin C: 0.1mgCalcium: 60mgIron: 2mg
Tried this recipe?Let us know how it was!