Chocolate & Mascarpone Tartlets - Illustrated recipe
Indulge in these decadent Chocolate and Mascarpone Cream Tartlets. With a crisp hazelnut rich shortcrust pastry, a rich layer of praliné, and a smooth mascarpone cream topping, these elegant...
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Cooking tools:
- Stand mixer
- Whisk
- Mixing bowl
- Baking sheet
- Plastic wrap
- Rolling pin
- Parchment paper
- Leveling strips
- Silicone baking mat
- Stainless steel tart frames
- Release spray
- Chef's knife
- Ruler
- Paring knife
- Immersion blender
- Saucepan
- Spatula
- Microwave
- Piping bag
- Spring silicone mold
- Cranked spatula
- Oven
- Refrigerator
- Freezer
- Scraper
- Palm
- Measuring cup
- Kitchen scale
Ingredients
- 280g type 55 flour
- 200g softened butter
- 100g icing sugar
- 100g raw hazelnut powder
- 90g egg yolks
- 8g baking powder
- 2g fine salt
- 150g mascarpone
- 150g whipping cream 35% fat
- 75g whole eggs
- 45g caster sugar
- 1/2 Bourbon vanilla pod
- 3g gelatin powder 200 bloom
- 15g hydrating water
- 38g Jivara milk chocolate 40%
- 6g Caraibe dark chocolate 66%
- 90g hazelnut praline 70%
- 1,6g Mycryo cocoa butter (or cocoa butter)
- 25g caramelized hazelnuts
- 128g whole milk
- 128g whipping cream 35% fat
- 100g Guanaja dark chocolate 70%
- 3 egg yolks
- 36g caster sugar
- 1 white velvet spray
- 100g caramelized hazelnuts
- Gold powder colouring
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