CHEF’S CORNER: GIANDUJIA TART

For the crunchy base:
Ingredients:
100 g hazelnut paste
50 g feuilletine
50 g milk chocolate
Method:
Melt the chocolate in a bain-marie or microwave.
Add the hazelnut paste and mix well until the ingredients are fully combined.
Finally, add the feuilletine and gently fold it in.

For the Gianduja Crème:
Ingredients:
125 g heavy cream (35% fat)
125 g milk
50 g egg yolk
225 g milk chocolate
75 g hazelnut paste
5 g gelatin

Method:
In a saucepan, prepare a crème anglaise using
the heavy cream, milk, and egg yolk, heating it to 82°C. Then, add the pre-soaked gelatin,
milk chocolate, and hazelnut paste. Blend the mixture using an immersion blender until smooth.

Assembly:
In a 9 cm chocolate tart shell, spread a thin layer of the feuilletine base. Fill the tart shell with the Gianduja crème and place it in the freezer briefly to set.
On an acetate sheet (guitar sheet), spread a thin layer of tempered milk chocolate.Before it fully sets, cut out 9 cm circular discs and place them on top of the tarts. Dust lightly with cocoa powder.