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Le Cordon Bleu News, 10/12/2015
Chocolate - Hazelnut Soufflé - Tartlets
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About this recipe

In the fall, longings for chocolate appear. The perfect timing for a comforting moment with this soufflé tartlet. A recipe from the “Chocolate Bible” which associates cocoa and hazelnuts so perfectly.

Chocolate - Hazelnut Soufflé - Tartlets

Serves: 10 tartlets

Preparation time: 1 hour 45 minutes

In this recipe:

  • unsweetened cocoa powder
  • hazelnut liqueur
  • ground hazelnut, sifted
  • butter
  • milk





Hazelnut Sweet pastry dough
100 g soft butter
40 g powdered sugar
1 pinch salt
¼ packet of vanilla sugar
1 egg
200 g flour, sifted
40 g ground hazelnut, sifted
Chocolate pastry cream
25 g unsweetened cocoa powder
50 ml water
200 ml milk
3 egg yolks
15 g sugar
20 g flour
1 tbsp hazelnut liqueur
3 egg whites
50 g sugar
powdered sugar

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  1. Hazelnut sweet pastry dough: Beat the unsalted butter with powdered sugar, salt, hazelnuts and vanilla sugar combine well. Blend in the egg then the sifted flour and roughly mix to combine. Press the crumbs into a ball then, on a lightly floured work surface, use the heel of the hand to push bits of dough away from you, smearing them across the work surface to blend the butter and flour. Work quickly; repeat if necessary. Form into a ball, flatten slightly and wrap in cling film. Refrigerate for 30 minutes.
  2. Preheat the oven to 180°C. Butter ten 8 cm tartlet moulds. Dust the work surface with flour. Roll out the dough to a thickness of 3 mm. Using a 10 cm pastry cutter, stamp out 10 rounds of dough; line the moulds with dough and prick the bases with a fork. Refrigerate 10 minutes. Bake the dough-lined moulds for 15 minutes, or until lightly golden. Cool before turning out onto a rack; set aside.
  3. Chocolate pastry cream: Put the unsweetened cocoa powder and water into a saucepan and stir to combine. Add the milk and bring to the boil; remove from the heat. Put the egg yolks and sugar into a bowl and beat until pale yellow and creamy; add the flour. Stir half the hot chocolate milk quickly into the eggs and sugar and mix well to combine. Add the remaining milk and return the mixture to the saucepan. Cook over low heat, stirring continuously with a wooden spoon until the cream thickens. Boil for 1 minute while continuing to stir. Pour the chocolate cream into a bowl; cover the surface with cling film. When cool, add the hazelnut liqueur.
  4. Preheat the oven to 180°C. Beat the egg whites until foamy. Gradually add the sugar, beating until the egg whites are smooth, shiny and stiff peaks form. Stir 1⁄3 into the chocolate pastry cream, carefully fold in the remainder using a spatula. Divide the mixture evenly between the tartlet shells to come 2⁄3 up the sides. Bake for 15 minutes, or until the chocolate soufflé has risen in each tartlet. Dust with sifted powdered sugar and serve immediately.

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