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coffee roll cake
4 March, 14:00 GMT

HAZELNUT TARTLET CHALLENGE

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


Register now and get an article
00:15:00
Sec
Min
THIS OFFER EXPIRES IN:
Hours
about flour and its application for your creative shortcrust pastries!
As a result of this master class
You will 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
coffee roll cake
TOOLS & INGREDIENTS
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
    icon
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    Ingredients:
    · Sugar
    · Whipping cream 35%
    · Flour 9-10.5% protein
    · Water
    · Butter 82%
    · Milk chocolate gianduja
    · Dark chocolate Barry Callebaut
    · Butter 82%
    · Toasted almonds
    · Toasted hazelnuts
    · Milk chocolate Cacao Barry 40%
    · Icing sugar
    · Cocoa powder
    Grams:
    280
    250
    200
    150
    110
    200
    200
    110
    95
    95
    85
    80
    65
    Ingredients:
    · Dark chocolate Barry Callebaut 811
    · 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:
    60
    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
    icon
    • 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
      aleksandr trofimenkov
      STUDENT REVIEWS OF OUR COURSES:
      MORE REVIEWS
      Starts on March 4th at 14:00 GMT
      REGISTER FOR A FREE WEBINAR
      Check what time the webinar starts in your city here
      And learn how to make the Hazelnut tartlet!
      FREQUENTLY ASKED QUESTIONS
      Tools and ingredients
      Check the lists of tools and ingredients for making the Hazelnut tartlet by following the link:

      List of tools and ingredients
      Where can I find the Hazelnut tartlet recipe?
      The link to the recipe will be sent to your email address after Hazelnut tartlet open class.
      Register for the open class to get the Hazelnut tartlet recipe:

      Register to the Hazlenut tartlet open class
          Will I be able to access the learning materials after the open class?
          You can purchase the Hazelnut tartlet open class recordings
          with access for 1 week here
          What do I need to participate in the open class?
          All you need is to register with a valid e-mail to get the letter with link to the web and other notice.
          Who can help me if I have problems or questions?
          Professional pastry chef and KICA tutor Aleksandr Trofimenkov will answer
          all your questions related to the Hazelnut tartlet during the open class.

          You can contact our technical support in the event of any technical issues
          via messengers Whatsapp, Telegram, Viber on +38 068 86 315 86
          Message us:
          +38 068 863 1586

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          For all questions, please contact: info@kica-online.com
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