Difficult
Containing: 5 Components
Hazelnut Cake
Ingredients: Hazelnut Cake
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0.2 ozApple Cider Vinegar
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4.2 ozOat milk
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3.5 ozAll purpose flour
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2.1 ozhazelnut flour
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0.1 ozTöufood Potato Protein
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2.5 ozsugar
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0.1 ozsalt
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0.1 ozbaking powder
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15.4 grBaking Soda
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1.1 ozvegan butter
Preparation: Hazelnut Cake
- Mix vinegar with oat milk
- Combine all dry ingredients in a stand mixer bowl with a whisk attachment
- Add oat milk mixture and melted butter. Mix until smooth
- Spread onto a silicone baking mat and transfer to a baking tray
- Bake at 170°C (338°F) for about 10 minutes
- Once completely cool portion into shapes to fill the bottom of the tart shells
Tools
- Offset spatula
- Sheet Tray
- Bowl (s)
- Stand Mixer
- Rubber Spatula
- Whisk Attachment
- Silicone Baking Mat
Hazelnut Sablé
Ingredients: Hazelnut Sablé
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3.5 ozvegan butter
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3.2 ozConfectioners sugar
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7.1 ozAll purpose flour
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2.1 ozhazelnut flour
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0.4 ozcorn starch
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1.4 ozwater
Preparation: Hazelnut Sablé
- Soften the butter in a stand mixer bowl with a paddle attachment
- Add confectioners sugar and mix until homogeneous
- Add dry ingredients and continue to mix for a few minutes. Scrape down the sides and continue to mix until a sandy texture forms
- Add water and mix until the dough comes together
- Place the dough in between sheets of acetate then roll to 2.5mm
- Freeze until solid
- Line the tart rings and place them onto a silicone baking mat
- Fill centers with weights and bake at 150°C (302°F) for 12 minutes
- Remove shells from rings and use a tamis to sand down the edges until a uniform level is achieved
- Paint the inside of the baked shells with a layer of melted cocoa butter
Tools
- Knife
- Rolling pin
- Sheet Tray
- Acetate sheets
- Paddle attachment*
- Pastry brush
- Stand Mixer
- Tamis
- Rubber Spatula
- Tart Rings
Lime Cream
Ingredients: Lime Cream
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8.1 ozlime puree
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4.9 ozwater
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2.5 ozsugar
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0.7 ozTöufood Modified Starch
Preparation: Lime Cream
- Allow the vegan butter to come to room temperature
- Mix the 230g of lime puree with water in a tall-sided container
- Combine the sugar with the Stabilizers
- While mixing with a hand blender, slowly add the sugar mixture
- Transfer into a saucepan and heat to 40°C (104°F) while whisking constantly
- Cool down the mixture to 30°C (86°F)
- Add the vegan butter with the second batch of the lime puree and fresh zest from the lime
Tools
- Whisk
- Immersion blender
- Bowl (s)
- Microplane
- Sauce pot
- Rubber Spatula
- Tall-Sided Container
Hazelnut Chantilly
Ingredients: Hazelnut Chantilly
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1.1 lbwater
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2.1 ozinvert sugar
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0.1 ozsea salt
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2.3 ozNPN-HA1BY
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4.6 ozNCB-HDO3
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0.7 ozTöufood Glycë
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6.3 ozvegan butter
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0.2 ozTöufood Sucro
Preparation: Hazelnut Chantilly
- Combine the cocoa butter with the Töufood Glycë and heat to 60°C (140°F)
- Combine water with the invert sugar, hazelnut paste, and salt in a saucepan then heat to 60°C (140°F)
- Pour the water mixture over the chocolate and butter into a tall-sided container. Use an immersion blender to emulsify
- Pour the cocoa butter mixture into the chocolate mixture and continue to blend
- Finish by adding Töufood Sucro while blending
- Divide into containers and refrigerate for a minimum of 12 hours
Tools
- Immersion blender
- Piping Bag
- Scissors
- Sauce pot
- Stand Mixer
- Rubber Spatula
- Whisk Attachment
- Tall-Sided Container
Assembly
- Place a layer of hazelnut cake into the bottom of the tart shells
- Pipe a layer of lime cream over the cake and level the tops with an offset spatula. Freeze
- Pipe whipped hazelnut chantilly over lime cream. Freeze
- Place tarts back into ring molds to protect the sides and spray with a 50/50 mixture of cocoa butter and chocolate for a velvet effect
- Garnish with hazelnut skins and gold leaf
Tools
- Offset spatula
- Spray gun
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