RECIPE - Caramelly Hazelnut Tartlet | Patisserie Ireland

At Co-Lab, your go-to Patisserie school in Ireland, we believe that the finest ingredients make all the difference in creating amazing dishes. By using top-quality products from our favourite brands: Le Patissier, Valrhona, and Sosa we have created four exceptional tartlet recipes and we would love to share these with you! These recipes can be used as inspiration to create your own tartles, or follow them exactly as they are.

Today, we’re excited to introduce the Caramelly Hazelnut Tartlet — a rich treat made with a chocolate tart shell, filled with caramel and Valrhona chocolate. You can find all the ingredients on the Odaios website by searching the names or using the provided codes.

Step 1: Hazelnut Crunch

125307	Bahibé 46% Valrhona	150g
111702	Hazelnut Praliné 60% Valrhona	450g
118548	Feuilletine	150g

Method:

• Temper the Bahibé chocolate.

• Add the hazelnut praliné and the feuilletine.

• Spread between 2 sheets of parchment paper and allow to crystallise.

• Cut in the necessary size using a round cutter and store in a cool dry place.

Step 2: Caramel Ganache

132185	Whole Milk	150g
127226	Cream	100g
100199	Salt	4g
116471	Sugar	100g
118168	Caramélia 36% Valrhona	320g
112073	Cocoa Butter	50g

Method:

• Heat the milk, cream, and salt. Bring it to the boiling point.

• Caramelise the sugar and deglaze with the hot liquids.

• Allow the mixture to cool and emulsify with the Caramélia chocolate and cocoa butter.

• Set aside in a container and allow to crystallise in the fridge for 3 - 4 hours.

Step 3: Praliné Mousse

139678	Gelatine Powder Sosa	5g
	Water	25g
132185	Whole Milk	320g
	Potato Starch	10g
112073	Cocoa Butter	60g
111702	Hazelnut Praliné 60% Valrhona	270g
127226	Cream	220g

Method:

• Bloom the gelatine powder in the water.

• Heat the milk to 40°C, add the potato starch, stir well and bring to the boil.

• Melt the cocoa butter.

• Add the bloomed gelatine, allow to cool and emulsify with the hazelnut praliné and melted cocoa butter.

• Add the cream and emulsify again. Allow to crystallise in the fridge for 12 hours.

Step 4: Absolu Glaze

116230	Absolu Cristal Valrhona	300g
	Water	30g

Method:

• Bring the Absolu Cristal to a simmer with the water.

• Use at 40°C.

Step 5: Assembly

1. Place a disc of the hazelnut crunch at the bottom of the tart.

2. Pipe a layer of the caramel ganache on top of the crunch and perfectly level using a pallet knife.

3. Pipe irregular dots of the praliné mousse on top.

4. Place the tart upside down on a guitar or acetate sheet and blast-freeze it.

5. Remove the tart from the sheet and immediately spray with the absolu glaze.

6. Decorate with a chocolate disc and roasted pecan nuts.

   
   

If you enjoyed this recipe, there are three more coming soon! Make sure to subscribe to our newsletter to be the first to receive them (subscribe here). We’d love to see your creations —share them with us on Instagram @odaiosfoods!