Impress your family or clients with an elegant and delicious Hazelnut tartlet!

Open class, starts on September 30th at 14:00 London time

HAZELNUT TARTLET CHALLENGE

Register now and get an article

about flour and its application for your creative shortcrust pastries!

DURING THIS OPEN CLASS YOU WILL

Learn how to make professional pastry textures and assemble them into an elegant Hazelnut tartlet with a rich nutty flavor!

1. Prepare a cocoa glaze
2. Make an almond shortcrust pastry
3. Make a reconstructed dough
4. Prepare a lime, ginger and milk chocolate mousse
5. Prepare a hazelnut and almond praline
6. Make 2 types of chocolate décor
7. Make a neutral glaze
8. Assemble and decorate the Hazelnut tartlet

Tartlet base:

Mousse:

Zester, silicone spatula
Bowl, strainer
Hand blender
Measuring cup
Planetary mixer with a whisk attachment
Pastry bag, Offset spatula
Pastry tip d=8 mm
Silikomart SF243 silicone mold

Praline:

TOOLS AND INGREDIENTS

The tools you need to make the Hazelnut tartlet:

The ingredients you need to make the Hazelnut tartlet:

Planetary mixer with a paddle attachment
Plastic scraper
Cling film, grater
Perforated silicone mat
Perforated baking tray
Knife, tablespoon
Cake ring d=7.5 cm
Tablespoon, Silicone spatula

Ingredients:

· Sugar
· Whipping cream 35%
· Flour 9-10.5% protein
· Water
· Butter 82%
· Milk chocolate gianduja
· Dark chocolate 55%
· Butter 82%
· Toasted almonds
· Toasted hazelnuts
· Milk chocolate Cacao Barry 40%
· Icing sugar

Grams:

280
250
200
150
110
200
200
110
95
95
85
80

Ingredients:

· Cocoa powder
· Whole eggs
· Ginger juice
· Almond powder
· Glucose syrup
· Milk 3.2%
· Powdered gelatine 200 Bloom
· Cocoa butter
· Sea salt
· Pectin NH
· Zest of half a lime
Citric acid powder

Grams:

65
40
35
30
44
25
14
6
3.5
2
1
0.1

Coating and decorating:

Saucepan, glazing rack
Heat-resistant spatula
Measuring cup, sieve, whisk
Hand blender, strainer
Cling film, Parisian spoon
Frozen baking sheet, cornet
Metal scraper, offset spatula
Small pastry brush, knife

Saucepan
Silicone spatula
Silicone mat
Food processor
Measuring cup
Silikomart SF053 hemisphere molds d=5 cm
Baking tray

MEET YOUR PASTRY CHEF

Aleksandr Trofimenkov

KICA Academy Brand Chef and Pastry Lab leader

Best French Pastry School Ecole Ducasse ENSP graduate

Opened and managed a large pastry production in Dubai, UAE

REGISTER FOR FREE

STUDENT REVIEWS OF OUR COURSES:

Starts on September 30th at 14:00 London time

SIGN UP FOR AN OPEN CLASS

Check what time the webinar starts in your city here

And learn how to make the Hazelnut tartlet!

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