PRALINÉ
TART
Makes 20 pieces 80 mm diameter
Makes 20 pieces 80 mm diameter
Mix all ingredients together until obtaining a good texture. Roll out to a 3-mm thickness and cut in the shape of the ring. Pre-bake at 160°C for 15 minutes in a convection oven.
Mix all the ingredients with the paddle and fill 25 g in the pre-baked tart. Put back in the oven for 10 minutes at 160°C.
Heat the cream and melt the pre-soaked gelatin in it. Mix the praliné, pure hazelnut paste and hot cream. Pour the remaining cream to get a perfect emulsion.
Mix the cream and the roasted almond, let infuse overnight. Pour through a sift and add the melted, hydrated gelatin. Whip the cream until you get a soft smooth cream. Fill a 4-cm metal ring with the chantilly and freeze.
