- 90g Unsalted Butter (diced)
- 45g Confectioner’s Sugar
- 20g Ground Almonds
- 185g Flour
- 15g deZaan Rich Terracotta cocoa powder
- 15g Egg Yolks
- 20g Egg Whites
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Mix the butter, sugar, ground almonds, flour, and cocoa powder together.
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Add the egg yolk & whites and mix.
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Once the dough is just combined, transfer to a clean tabletop & knead by hand.
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Roll to 3mm thickness.
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Rest in refrigerator for approx. 30min.
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Line your tart shells with sable & freeze until firm. Cook from frozen at 160°C/320°F for 16 minutes.
__Choux Buns: __
- 110g Water
- 60g Unsalted Butter (diced)
- 50g Flour
- 15g deZaan Rich Terracotta cocoa powder
- 100g Whole Eggs
__Craquelin: __
- 40g Unsalted Butter (diced)
- 50g Granulated Sugar
- 35g Flour
- 15g deZaan Rich Terracotta cocoa powder
__Choux Buns __
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Bring to a simmer water & butter.
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Add flour & cocoa powder & stir to combine to a paste.
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‘Cook out’ the paste for a minute before placing in a mixer and beating whilst adding in the eggs.
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Once combined, transfer into a piping bag. Reserve until ready to use.
__Craquelin __
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Combine all ingredients into a stand mixer fit with a paddle attachment until well combined.
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Allow to come together before removing and rolling until 2mm thick between parchment.
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Freeze until ready to cut to relevant shapes and sizes.
- 275g Cream 35%
- 30g Milk Powder
- 30g Hazelnut Paste
- 2 Gelatine Sheets (hydrated)
- 30g deZaan Stellar Cocoa Butter Drops
- 15g deZaan Rich Terracotta cocoa powder
- 275g Cream 35% (Cold)
-
Add gelatine with the cocoa powder & cocoa butter into a container. Reserve.
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Combine and heat the first part of cream, milk powder & hazelnut paste until simmering.
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Pour the liquid into the container and process with a blender until smooth.
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Add 2nd cream & blend until smooth. Reserve in refrigerator.
- 150g Espresso
- 125g Water
- 30g Granulated Sugar
- 30g deZaan Rich Terracotta cocoa powder
- Ultratex, by eye
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Combine all ingredients excluding the ultratex. & Heat to dissolve sugar.
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Remove from the heat & emulsify with an immersion blender.
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Add ultratex until desired consistency is achieved. Reserve in refrigerator until needed.
- 225g Whole Milk
- ½ Vanilla Pod, Seeded
- 15g Hazelnut Paste
- 15g deZaan Rich Terracotta cocoa powder
- 40g Egg Yolks
- 20g Granulated Sugar
- 15g Cornflour
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Heat the milk, vanilla, hazelnut paste & cocoa powder until simmering.
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In a bowl, combine egg yolk, sugar and cornflour until smooth.
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Pour milk mixture over ingredients in bowl. Mix until combined.
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Return to heat & transfer to a heat-proof container. Reserve in refrigerator until ready to use.
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Once tart shells have been pre-baked & cooled, fill with the choux paste & place the craquelin disc over the top of the choux.
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Bake at 170°C/338°F for 17 minutes until risen and firm to the touch.
-
Cool choux tarts completely before filling with pastry cream. I chose to also pipe an additional helping of hazelnut paste in mine for an extra
‘kick’ of hazelnut when bitten.
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Lightly whip your whipped ganache and pipe decoratively on top of choux. Leaving a space in the center.
-
Pipe coffee gel in the center of the whipped ganache.
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Finish with roasted hazelnuts over the top.
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