This is the last recipe missing from this tray of mini petits fours..We assume you know how to make a praline paste. Otherwise I suggest you make one because it always tastes better than the store-bought stuff unless you buy a Valrhona pot. And if you are willing to make one, please find the recipe at the end of this post, because it’s cheaper and you know what goes in it.
Dark choco ganache and praline tartlets topped with almond nougat, in the middle of the tray
I have indeed bought a small pot of praline because the brand remains a trusted one among most of the famous French Pastry Chefs when it comes to chocolate so I thought why not try the praline paste.
I think Valrhona people are very innovative and they bring to our palates a spread of chocolate notes from around the world (This post is not sponsored by Valrhona by the way! I just happen to like it).
Anyway, since I’m breast-feeding and I should stay away from nuts (my baby seems to be developping some allergies). I have decided to used the about-to-expire pot to make some sweets for my friends, these tartlets where one of them (please check the previous posts for the rest of the recipes shown in this tray, do not miss them out because they’re very nice).
Makes 6 mini tartlets
Prep: 5 min (with everything pre-made)
6 sweet pastry shells, pre-baked and cooled (recipe here)
2 tbsp of praline paste (50% hazelnuts – 50% almonds)
50 g Almond nougat (brittle) for topping or just crushed roasted nuts
Tartlets with dark chocolate ganache and praline along with the apple ginger tartlets and financiers with matcha tea
Line up the pastry shells.
Mix the chocolate ganache after it’s been just about cooled (otherwise place it in bain marie or microwave to bring it to a malleable texture but not too runny).
Stir in the praline.
Pipe into the pastry shells. Place in the fridge until you need to serve them (I take them out of the fridge 10 to 15 min prior to serving them).
Top with crushed almond/hazelnut brittles or nougat or just decorated with a roasted nut.
Serve at room temperature to appreciate the chocolate taste properly..
Making praline paste (50% hazelnuts, 50% almonds in this case)
Please see my previous post in French documented with pictures and an extended explanation or just follow this one..
Ingredients for a decent praline pot
250 of hazelnuts
250g of almonds with skin
500g of caster sugar
2 tbsp of oil (optional)
Just oven roast hazelnuts and almonds with skin in equal quantities in a preheated oven at 180 degrees, for about 10 min or until the skin begins to colour. Do not forget to stir at least once.
Once the nuts are out, I wait a couple of minutes and then rub them in bulk with a kitchen towel to get rid of most of the hazelnut skin.
Now, either you make a dry caramel (without adding water) or a wet caramel ( using sugar and water, mixed in the beginning). In either cases, leave on medium high heat, and do not stir. After about 10 minutes, it will reach a lovely golden brown. This is where you are supposed to stir in the nuts.
Reduce the heat and stir for about 3 minutes.
Knock off the heat and pour the mixture on a oiled surface (marble, or a greased bottom of a baking sheet).
Use a spatula to spread the caramel mixture in 1 layer to make it easy for you to break it later.
Once cooled, break the caramel- nut into pieces to fin in your food processor, start by giving pulses and then process until they’re ground.
In the beginning, the mixture will look like “couscous” but as you go it will turn into paste: It will get smooth (which depends on the quality of your food processor by the way, but in this recipes it does not matter if it’s not too smooth). This steps usually takes me about 5 min but I have to warn you: you need to stop every time you feel that your food processor is heating up especially if you are using a cheap one.
Start adding oil (hazelnut oil, walnut oil or just any neutral oil) and process for a couple of minutes.
Note: if you want to make a spread and use it for breakfast, just add a couple of spoons of butter, process until combine and keep in a jar. (No suspicious additives unlike Nutella).
Nada Kiffa is an Expert in Moroccan cooking and her recipes are coming from a lineage of Moroccan home and professional cooks.
Cooking classes and posted articles are inspired by her family life in Morocco and elsewhere. You will learn what makes a dish Moroccan before learning how to execute it. You will also learn how to work around recipes and cut corners without missing on the flavour.
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