Complexity level  

Makes 6 desserts


1 Shortbread
  • Butter 300 g
  • Eggs 100 g
  • Brown sugar 90 g
  • Coconut sugar 90 g
  • Hazelnut in Powder PatisFrance 90 g
  • Flour T55 400 g
  • Belcolade Cocoa Powder 22-24% Cacao-Trace 46 g
  • Salt 5 g

Roast the hazelnut in powder until getting a homogeneous brown color. Cool down. Cream the butter, sugars then add the eggs, the flour and the salt. Spread out and let rest for a whole night in the fridge. Cut out 12-cm circles. Bake in a ventilated oven for 10 minutes.

2 Hazelnut Chocolate Shortbread
  • 50 g
  • Butter 12 g
  • 60 g
  • Baked shortbread 160 g
  • Roasted and crushed Noisettes Blanchies PatisFrance 35 g

Blend the melted chocolate with the soft butter. Add the hazelnut pure paste and the praliné. Add the baked shortbread and the crushed hazelnuts. Spread out in circles of 7-cm of diameter at 3-mm thickness. Set aside at 4°C.

3 Chocolate Ganache
  • Liquid cream 125 g
  • Whole milk 125 g
  • 100 g
  • Egg yolks 50 g
  • Sugar 25 g

Bring to a boil the cream with the sugar then pour on the chocolate. 

At 45°C, add the butter and blend.

4 Almond Orange Cremeux
  • Liquid cream 180 g
  • Vanilla Pod PatisFrance 1 pc
  • Sugar 15 g
  • Egg yolks 30 g
  • Whole eggs 15 g
  • Linnolat Couverture Amande Cacao-Trace 75 g
  • 7 g
  • Butter 35 g
  • Flower blossom 3 g

Soak the gelatin in the cold water. Mix the egg yolks, whole eggs and sugar. Bring to a boil the cream, vanilla and pour on top of the previous preparation. Make a custard cream. Pour on top of the chocolate and the cocoa butter. Blend, then once the cream reaches 35°C, add the butter and the flower blossom. 

Pour the required quantity in each mold, let crystallize in the fridge then freeze. 

5 Chocolate Mousse
  • Chocolate ganache 200 g
  • Whipped liquid cream 100 g

Blend the ganache at 30°C with the whipped cream.

6 Assembly & Finishings
  • In 7-cm diameter and 1.5-cm high tart circles, place the hazelnut shortbread to a 2-mm thickness. 
  • Fill with the chocolate ganache. 
  • Place the disk of chocolate shortbread. 
  • Using the Miroir Plus Chocolat Blanc Cacao-Trace PatisFrance, glaze the sphere of orange cremeux
  • Using the Miroir Plus Chocolat Noir PatisFrance, glaze the sphere of chocolate mousse. 
  • Decor with a gold leaf.

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