PRALINÉ
TART

Complexity level

Makes 20 pieces 80 mm diameter

Composition

Shortbread
Almond Cream
Praliné Cremeux
Almond Chantilly

Steps

1 Shortbread

Ingredients

Roasted Blanched Almond in Powder PatisFrance 100 g

Butter 250 g

Icing sugar 170 g

Salt 2 g

Whole eggs 100 g

Flour 390 g

Preparation

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.

2 Almond Cream

Ingredients

Roasted Blanched Almond in Powder PatisFrance 150 g

Sugar 150 g

Butter 150 g

Eggs 150 g

Preparation

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.

3 Praliné Cremeux

Ingredients

Beef Gelatin in Powder PatisFrance 3 g

Fluid Praliné Almond Hazelnut 50% 300 g

Pralirex Hazelnut 100 g

Cream 60 g

Water 15 g

Cream 250 g

Salt 3 g

Preparation

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.

4 Almond Chantilly

Ingredients

Blanched Almond in Powder Patisfrance 150 g

Beef Gelatin in Powder PatisFrance 3 g

Cream 700 g

Water 18 g

Preparation

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.

5 Assembly and Finishings

Ingredients

Preparation

Fill the baked tart with 35 g of praliné cremeux and leave to set at 4°C.
Take the chantilly ring and glaze with Puratos Miroir Glassage Neutre, put on top of the crémeux.
Decor with some roasted nuts and gold leaves.

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