Hazelnut Praline tart
Turko 18cm (8 pieces for 4 tarts)
Sugar (800g for cream, 100g for nougatine)
Water (200g for cream, 10g for nougatine)
Egg yolk 300g
Butter (1000g for cream, 100g for nougatine)
Vanila 1 stick
Hazelnut paste 120g
Dobla chocolate decoration
Gold (for decoration)
Cream au beurre: Bring the sugar and water to the boil to 120°C. Mix with
the lightly whipped egg yolk. Lightly whip and add the hazelnut paste
and butter at 40°C.
Hazelnut nougatine: Melt the glucose with sugar and water. Mix gently
with the butter (in smaller pieces). Spread the mixture in a baking tin and
bake for 10-15 minutes at 160°C.
Spread a layer of the cream au beurre on a Turko disc, and place another
disc on top. Then, add a smaller layer of cream au beure and place
the hazelnut nougatine on top. Decorate with gold, hazelnut and chocolate.
Want to see more recipes and inspiration?
On our inspiration page you will find recipes especially created for our different sorts of ready-to-fill pastry. Next to that, we have created various serving suggestions for different occasions.Go to the inspiration page