AVELANA TART

Heat the smaller portion of liquid whipping cream, the glucose and the inverted sugar.



Slowly pour this hot mixture over the melted couverture chocolate.



Immediately mix using an electric mixer to make a perfect emulsion.



Add the larger portion of cold liquid whipping cream.



Use the electric mixer to mix again. Leave to stiffen in the fridge, ideally overnight.



Whip until firm.

Heat the milk and add the rehydrated gelatin.



Slowly pour the hot milk onto the praline.



Immediately mix using an electric mixer to make a perfect emulsion.



Add the cold liquid whipping cream bit by bit, mixing all the while.



Leave to stiffen in the fridge.

First mix the creamed butter, salt, icing sugar, powdered hazelnut, eggs and the smaller portion of flour.

Do not beat this mixture.

Once the mixture is well incorporated, add the remaining flour.

Store in the fridge or roll out immediately.

Bake at 300°F (150°C).

Mix the powdered egg white with the smaller portion of caster sugar.

Beat the whites at a medium speed until the air bubbles are evenly distributed, adding the sugar and powder mix at the same time.

Sieve the remaining powder ingredients then finish the mixture by carefully incorporating them. Bake at 355°F (180°C).

Use an electric whisk to beat the powdered ingredients with the cubed cold butter.

Sieve the cold pastry through a 4mm sieve or wire rack to obtain evenly sized granules. Store in the fridge or freezer until you are ready to cook.

Bake at 300-320°F (150/160°C) with the oven door slightly ajar to ensure an amber color.

Toast the hazelnuts at 300°F (150°C). Cook the sugar and water at a heat of 240°F (115°C).

Add the hazelnuts and fleur de sel to the sugar syrup.

Break the mixture up into pieces and leave to chill on a tray.