Ferrero Rocher TartFrom ahmed1 6 years ago
- hazelnut Mousse (adapted from Baking and Pastry, Culinary Institute of America) shopping list
- 375 grams milk shopping list
- 75 grams caster sugar shopping list
- 3 eggs shopping list
- 37 grams cornflour shopping list
- 80 grams hazelnut praline (or nutella) shopping list
- 250 grams cream shopping list
- 5 grams gelatin melted in 2 tbsp boiling water shopping list
- Base Crispy layer shopping list
- 150 g/1 cup hazelnut praline shopping list
- 90 g/ 3 oz milk chocolate shopping list
- 20 g/ 1 ¼ tbsp butter shopping list
- 60 g/ 4 tbsp Feuilletine or crushed corn flakes shopping list
- 50 g/ ¼ cup Peeled, toasted and chopped hazelnuts shopping list
- caramelized hazelnuts shopping list
- 100 grams sugar shopping list
- 50 grams water shopping list
- 200 grams toasted hazelnuts shopping list
- chocolate hazelnut Thing (adapted from David Chang’s Momofuku Cookbook) shopping list
- 55 grams hazelnut praline paste (or nutella) shopping list
- 55 grams gianduja or milk chocolate shopping list
- 1/4 teaspoon grapeseed oil or any neutral oil shopping list
- pinch of salt shopping list
- 10 grams smallish pieces bittersweet chocolate, ideally 70% to 72% cacao range shopping list
- 1/2 teaspoon light corn syrup shopping list
- 4 tablespoons crushed caramelized hazelnuts shopping list
- (I have to admitt that I made this mixture , but I didn’t like it much . So I used chocolate ganche shopping list
- Mixture with a caramel syrup flavor) shopping list
How to make it
- Mix the sugar and cornflour into a bowl and slowly add the eggs. Ensure that this is well mixed, removing any lumps.
- Bring the milk to the boil. Once the milk is boiling, pour the milk slowly into the bowl with the egg mixture.
- Pour the egg and milk mixture back into the pan and cook on medium heat for a few minutes until the custard becomes thick. Remove from heat and allow to cool. Cover with a plastic wrap and place in the refrigerator until ready to use.
- In the meantime, mix the hazelnut praline (or nutella) with the custard using a whisk.
- Semi-whip the cream.
- Mix the gelatin with the custard.
- Fold the custard into the semi-whipped cream.
- Cover with plastic wrap until ready to use.
- Base crispy layer
- In a bowl mix the praline , the melted milk chocolate, then the butter at room temperature, and then add the feuilletine.Spread a thin layer over the tart base and set aside.
- Chocolate Hazelnut Thing (adapted from David Chang’s Momofuku Cookbook)
- Place all the ingredients in a microwave proof bowl and microwave in 20 second intervals on high until the chocolate has melted.
- Add the caramelized hazelnuts until ready to use.
- Caramelized Hazelnuts
- Bring the sugar and water to a boil in a heavy based pan and let the temperature reach 115c (using a candy thermometer)
- Add the toasted hazelnuts and take the pan off the heat.
- Mix the nuts until the texture changes to become sugary like and bring back the pan on the heat.
- Mix carefully until the sugar turns into a golden caramel colour and place on a silpat or baking paper to cool.
- To assemble the tart, pipe hazelnut mousse on to the chocolate tart shell and then top with the Chocolate Hazelnut mixture (I used caramel flavored chocolate ganache), and a few caramelized hazelnuts.
The Cookahmed1 Cairo, EG
The Rating10 people
Many steps, but it sounds fabulous (and professional). How are you, my friend?nightkitchen in Claremont loved it
Chef, you did it again! This really looks sooo good... I can taste the glorious hazelnuts...hmmm... the candy is a favorite... for sure this will be a hit in your shop!sugarmama in Chicago loved it
wow this is a total keeper thanks for sharing this wonderful recipe!hunnee in Nanaimo loved it