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
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
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
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
· 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
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
· 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
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
STUDENT REVIEWS OF OUR COURSES:
MORE REVIEWS
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!
FREQUENTLY ASKED QUESTIONS
Check the lists of tools and ingredients for making the Hazelnut tartlet by following the link:
List of tools and ingredients
List of tools and ingredients
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
Register for the open class to get the Hazelnut tartlet recipe:
Register to the Hazlenut tartlet 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.
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
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
Join us in social media to get our latest offers:
WhatsApp | Viber | Telegram
For all questions, please contact: info@kica-online.com
UKRAINE
BC PROTASOV
2/1 N. GRINCHENKO ST. KYIV
BC PROTASOV
2/1 N. GRINCHENKO ST. KYIV