Chocolate Fondant Tartlet Recipe
Shay Cooper's stunning chocolate fondant tartlet recipe has a surprise at its core – a delicious hazelnut praline paste that melts as it cooks.
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Cooking tools:
- Piping bag
- Tart pan
- Refrigerator
- Oven
Ingredients
- 200g of butter, soft
- 130g of icing sugar
- 70g of egg
- 40g of ground almonds
- 20g of cocoa powder
- 330g of T45 flour
- 2g of fine salt
- 560g of hazelnuts
- 190g of cacao nibs
- 500g of caster sugar
- 150g of water
- 5g of fine salt
- 100g of chocolate, Shay uses Tropilia 70% dark chocolate
- 100g of butter
- 2 eggs
- 80g of caster sugar
- 20g of T55 flour
- 3g of baking powder
- 10g of cocoa powder
- 25g of cacao nibs, toasted
- 25g of nibbed almonds, toasted
- 25g of pistachio nuts, chopped (Shay uses Iranian pistachios)
- 25g of pearl sugar
- 4 tbsp of crème fraîche, Chantilly cream or mascarpone
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