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Le Cordon Bleu News, 03/30/2012
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About this recipe
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It’s almost the Easter holidays! Now is the perfect time to have a go at making a pastry recipe. Why not try this one using the season’s star ingredient, chocolate?
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Serves: 6
In this recipe:
- Sweet pastry dough
- Caramelized hazelnuts
- Dark “couverture” chocolate
- Small candy Easter eggs
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Ingredients
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- Sweet pastry dough
- 120 g butter
- 2 g salt
- 75 g powdered sugar
- 25 g ground almonds
- ½ tsp vanilla sugar
- 1 eggs
- 200 g flour
- Caramelized hazelnuts
- 250 g skinned hazelnuts
- 125 g sugar
- 25 ml water
- Chocolate ganache
- 50 ml milk
- 100 g butter
- 200 g dark “couverture” chocolate 70 %
- 1 egg
- 3 egg yolks
- 50 g sugar
- Decoration
- 1 packet small candy Easter eggs
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Method
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- Sweet pastry dough: Soften the butter with the salt. Add the powdered sugar, ground almonds and vanilla sugar. Mix well and pour in the eggs, mixing quickly. Add the flour and combine without kneading the dough. Flatten the dough, wrap it in plastic film and place in the refrigerator for 2 hours.
- Preheat the oven to 180 °C. Roll out the dough to 3 mm thick and cut 6 x 14 cm diameter disks. Line the tart molds with the disks of dough and blind bake for 15 minutes. Remove from the oven but do not turn the oven off.
- Caramelized hazelnuts: Oil a baking sheet. Toast the warm hazelnuts in an oven preheated to 180 °C for 5 -10 minutes. Remove from the oven but do not turn the oven off. Place the sugar and water in a pan and cook until a pale golden caramel is obtained. Tip the hazelnuts into the caramel and mix to combine. Pour the mixture onto the oiled baking sheet, leave to cool and chop into pieces with a knife. Divide caramelized hazelnuts between the blind baked tartlets.
- Chocolate ganache: Melt the chocolate, heat the milk and butter together and pour over the melted chocolate while whisking. Blanch the egg, yolks and sugar, then mix into the ganache. Pour into the tartlets. Bake at 180 °C for 5 minutes. Leave to cool.
- To serve: Decorate with a few candy Easter eggs.
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“kimy” chocolate and hazelnut tartlets by Le Cordon Bleu International BV, all rights reserved
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