This delicious dessert is a chocolate tartlet with Chantilly cream and caramel.
Sift 310 grams flour, 50 grams cocoa powder and 1/2 tsp baking powder together in a separate bowl. Transfer into a mixing bowl and add 150 grams sugar, salt; start mixing on a low-speed w/ paddle attachment - about 15 seconds. Grate 150 grams cold/frozen butter, add it to the flour mixture. Add 4 egg yolks. Add 50-80 ml whipping cream and let the mixer mix the mixture into a "ball".
Put a sieve over the bowl with 250 grams of chocolate. Set aside.
In a medium pot heat 300 grams whipping cream and butter, almost to a boil. Keep warm.
In a heavy bottomed, medium sized pot cook caramel; first adding 15 grams glucose and then 180 grams of sugar. Let the sugar melt and acquire a golden/brown color.
Add 300 grams whipping cream into the caramel, pouring it slowly and keeping your hands out of the way of the steam. Using a long-handled whisk, keep whisking the caramel until it's smooth and even consistency. Pour the caramel, over the sieve (that's over the bowl with the chocolate). Add the salt. Thoroughly mix everything, to reach consistency of an emulsion. Do not over-mix, or the ganache will break.
Whip 300 grams heavy cream until soft peaks. Continuing to whip, add 50 grams of sugar and a couple drops of hazelnut extract.
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