Praliné Chocolat Glaçage Rocher Tartelettes by @bedouin_provence

1h15

6 servings

🍮

1 g

Gelatin

🥛

220 ml

Heavy cream

🥛

40 ml

Whole milk

🍫

260 g

White chocolate

🌰

140 g

Hazelnut praline

🧈

70 g

Butter

🍬

40 g

Icing sugar

🥜

40 g

Ground hazelnuts

🥚

40 g

Egg

🥜

20 g

Hazelnuts

🍫

150 g

Milk chocolate

🫗

30 g

Hazelnut oil

🍞

Shortcrust pastry

  1. Melt
    • White chocolate

    Melt the white chocolate for the domes.

  2. Pour
    • Gelatin
    • Whole milk
    • White chocolate

    Pour the hydrated gelatin into the hot milk, then add it to the melted white chocolate.

  3. Add
    • Hazelnut praline
    • White chocolate

    Add the hazelnut praline to the chocolate mixture.

  4. Fold
    • Heavy cream

    Once the mixture is lukewarm, fold in the whipped heavy cream.

  5. Pour

    Pour the mixture into the 6 silicone dome molds and freeze overnight.

  6. Mix
    • Butter
    • Icing sugar
    • Heavy cream

    Mix the softened butter and icing sugar together for the hazelnut cream.

  7. Add
    • Ground hazelnuts
    • Egg
    • Butter

    Add the ground hazelnuts, then the egg, to the butter and sugar mixture.

  8. Pour
    • Shortcrust pastry
    • Hazelnuts
    • Heavy cream

    Pour the hazelnut cream into the pre-baked, golden tartlet shells and top with a few hazelnuts cut in half.

  9. Bake

    Bake at 160°C for about 15 minutes.

  10. Melt
    • Milk chocolate
    • Butter
    • Hazelnut praline

    Melt the milk chocolate for the ganache, then add the butter and hazelnut praline.

  11. Pour
    • Heavy cream

    Pour in the hot heavy cream and mix well.

  12. Pour

    Pour the ganache into the tartlet shells and refrigerate for at least 2 hours.

  13. Melt
    • White chocolate
    • Hazelnut oil
    • Hazelnut praline

    Melt the white chocolate for the glaze, then add the hazelnut oil, praline and chopped hazelnuts.

  14. Pour

    Unmold the frozen domes and pour the glaze over them.

  15. Decorate
    • Hazelnuts

    Decorate with hazelnuts.

Praliné Chocolat Glaçage Rocher Tartelettes by @bedouin_provence

1h15

6 servings

🍮

1 g

Gelatin

🥛

220 ml

Heavy cream

🥛

40 ml

Whole milk

🍫

260 g

White chocolate

🌰

140 g

Hazelnut praline

🧈

70 g

Butter

🍬

40 g

Icing sugar

🥜

40 g

Ground hazelnuts

🥚

40 g

Egg

🥜

20 g

Hazelnuts

🍫

150 g

Milk chocolate

🫗

30 g

Hazelnut oil

🍞

Shortcrust pastry

Preparation Steps

  1. Step 1/15

    Melt the white chocolate for the domes.

    🍫White chocolate
    🍲Saucepan

  2. Step 2/15

    Pour the hydrated gelatin into the hot milk, then add it to the melted white chocolate.

    🍮Gelatin
    🥛Whole milk
    🍫White chocolate
    🥣Mixing bowl

  3. Step 3/15

    Add the hazelnut praline to the chocolate mixture.

    🌰Hazelnut praline
    🥣Mixing bowl
    🥄Spatula

  4. Step 4/15

    Once the mixture is lukewarm, fold in the whipped heavy cream.

    🥛Heavy cream
    🥣Mixing bowl
    🥄Whisk

  5. Step 5/15

    Pour the mixture into the 6 silicone dome molds and freeze overnight.

    Silicone dome molds

  6. Step 6/15

    Mix the softened butter and icing sugar together for the hazelnut cream.

    🧈Butter
    🍬Icing sugar
    🥣Mixing bowl
    🥄Spatula

  7. Step 7/15

    Add the ground hazelnuts, then the egg, to the butter and sugar mixture.

    🥜Ground hazelnuts
    🥚Egg
    🥣Mixing bowl
    🥄Spatula

  8. Step 8/15

    Pour the hazelnut cream into the pre-baked, golden tartlet shells and top with a few hazelnuts cut in half.

    🍞Shortcrust pastry
    🥜Hazelnuts
    🥄Spatula

  9. Step 9/15

    Bake at 160°C for about 15 minutes.

  10. Step 10/15

    Melt the milk chocolate for the ganache, then add the butter and hazelnut praline.

    🍫Milk chocolate
    🧈Butter
    🌰Hazelnut praline
    🍲Saucepan

  11. Step 11/15

    Pour in the hot heavy cream and mix well.

    🥛Heavy cream
    🥄Whisk

  12. Step 12/15

    Pour the ganache into the tartlet shells and refrigerate for at least 2 hours.

  13. Step 13/15

    Melt the white chocolate for the glaze, then add the hazelnut oil, praline and chopped hazelnuts.

    🍫White chocolate
    🫗Hazelnut oil
    🌰Hazelnut praline
    🥜Chopped hazelnuts
    🍲Saucepan

  14. Step 14/15

    Unmold the frozen domes and pour the glaze over them.

    Silicone dome molds

  15. Step 15/15

    Decorate with hazelnuts.

    🥜Hazelnuts

Composition

Ingredients

Types

Additives, Dairy, Sweets, Nuts, Eggs, Grains, Baked goods

Ingredients

Gelatin, Heavy cream, Whole milk, White chocolate, Hazelnut praline, Butter, Icing sugar, Ground hazelnuts, Egg, Hazelnuts, Milk chocolate, Hazelnut oil, Shortcrust pastry

Notes

Gelatin (hydrated, for the domes), Heavy cream (whipped, for the domes), Whole milk (hot, for the domes), White chocolate (for the domes), Hazelnut praline (for the domes), Butter (softened, for the hazelnut cream), Icing sugar (for the hazelnut cream), Ground hazelnuts (for the hazelnut cream), Egg (for the hazelnut cream), Hazelnuts (a few, cut in half, for topping the tartlets, chopped), Shortcrust pastry (hazelnut shortcrust, pre-baked tartlet shells, recipe referenced separately)

Allergens

Milk, Soy, Tree nuts, Eggs, Gluten

Dietetics

Dietary regimen

to inform

Calories

560 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 42g, Fat: 40g, Fiber: 2g, Sugars: 30g

Nutritional Information

Minerals

Calcium: 110mg, Magnesium: 55mg, Iron: 1.3mg, Sodium: 160mg, Potassium: 220mg

Vitamins

Vitamin E: 3.5mg, Vitamin A: 90mcg, Vitamin B2 (Riboflavin): 0.2mg

Preparation

Time Information

Preparation

1 hour 0 minutes

Cooking

15 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Expert (4/4)

Steps

15 steps

Equipments

Utensils

Silicone dome molds, Mixing bowl, Whisk, Spatula, Saucepan

Appliances

Oven

Type

Type

Type Of Dish

Dessert

Occasions

Dinner Party, Special Occasion, Autumn Dessert

Origin

Source

Platform

instagram

Original Creator

@bedouin_provence

Origin

Cuisine

French

Geographic

France, Provence

Various

Aspect

Texture

Creamy, Crunchy, Smooth, Melty

Flavors

Chocolatey, Nutty, Sweet, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigerated storage : 2-3 days (in an airtight container,keep cool to preserve glaze texture and ganache firmness), freezer storage (domes only, before glazing) : up to 1 month (well wrapped in an airtight container or freezer bag,glaze and assemble just before serving), room temperature : a few hours maximum (away from heat and direct sunlight,not recommended for long due to dairy-based ganache and cream filling)