Today, I made a mousse tart with homemade hazelnut praline.
But even if you don’t have homemade praline, commercially available witch hazel powder is just as good.
It would actually be easier to do that, wouldn’t it?
This tart is made with two kinds of mousse, so the taste and flavor will be better.
It goes well with a hot cup of coffee.
●Standard measuring cup
237 ml = 1 cup
15ml = 1Tbsp
5ml = 1 teaspoon
1 egg (without shell) 53g
Heavy cream (35% milk fat)
(Chocolate, powdered before sifting)
● Finished Size Caramel Hazelnut Tart
[Mold size: 20cm*3cm (height)]
130g all-purpose flour (3/4 cup + 2 tablespoons)
45g powdered sugar (1/3 cup)
20g almond powder (100% almonds) – (2 tbsp + 1 tsp)
A little salt
80g unsalted butter (1/3 cup + 2 teaspoons)
30 g eggs (2 tablespoons)
● Homemade Hazelnut Praline
43g sugar (3 tablespoons + 1 teaspoon)
15 g (1 tablespoon) water
45g hazelnuts (1/3 cup)
A little salt
● Anglaise Sauce
2 yolks
25g sugar (2Tbsp)
3ml vanilla extract
80g milk (1/3 cup)
80g heavy cream (1/3 cup)
4 g gelatin (1 tablespoon)
● White Chocolate Mousse (Feat: Vanilla)
60g white chocolate (1/3 cup + 1 tablespoon)
1/2 Anglaise sauce
70g heavy cream (50% whipped) (1/4 cup + 2 teaspoons)
● Caramel Hazelnut Mousse (Feat: Coffee)
25g milk chocolate (2 tablespoons + 1 teaspoon)
40g hazelnut praline (2 tbsp + 2 tbsp)
(10g hot cream + 1g instant coffee)
1/2 Anglaise sauce
70g heavy cream (50% whipped) – (1/4 cup + 2 teaspoons)
● Caramel mirror glaze
32g sugar (3 tablespoons)
26g water (1 tablespoon + 2 teaspoons)
30g starch syrup (1 tbsp + 1 tbsp)
18g sweetened condensed milk (1 tbsp)
30g white chocolate (3 tablespoons)
2 g powdered gelatin (1/2 teaspoon)
10 g (2 teaspoons) water
●
Cocoa butter
Wash eggs (eggs: milk = 2:1)
100g heavy cream
10g sugar
● Cocoa Butter?
Cocoa butter is a fat extracted from cocoa mass.
Cocoa butter is known to be one of the most stable oils.
The melting point of cocoa butter is around 34-38°C, and it remains solid at room temperature.
Cocoa butter contains natural antioxidants to prevent rancidity, so it can be stored for 2 to 5 years.
