Crown tart base: Pre-bake the tart base for 15 to 20 minutes at 150°C.
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Pecan pastry: Melt the butter in a saucepan. Dissolve the glucose in the hot butter. In a bowl, mix the eggs, brown sugar and salt. Pour the butter-glucose mixture into the latter and mix. Gently fold in the pecans.
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Hazelnut cracker: Using a mixer, mix all ingredients to obtain a smooth dough. Spread thinly between two baking sheets or a siliconised sheet. Set aside in the freezer.
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Choux pastry: In a saucepan, pour the water, butter and salt. When it boils, add the flour. Dry the mixture over the heat until the dough is completely detached from the pan. Pour into a bowl. Stir in eggs in 4 batches.
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Hazelnut praline mousseline: Heat the milk and half the sugar in a saucepan. Meanwhile, pour the other half of the sugar and the hot cream powder into a bowl. Stir dry and add the two eggs. When the milk-sugar mixture boils, pour some of the milk into the sugar-starch-egg mixture. Bring the milk back to the boil and pour the entire mixture into the pan. When it boils, continue cooking for 1 minute. Remove from the heat and add the first 300g of butter in small pieces. Make the mixture homogeneous and keep it cold. Using a mixer, add the cream and the second part of the butter. Whip the mixture to obtain a fluffy, airy cream. At low speed, add the hazelnut praline.
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Black gianduja ganache : Boil the cream and pour over the gianduja. Mix everything together. Set aside at 4°C and mix with a mixer to obtain a fluffy ganache.
ASSEMBLY
1: Trim the crown tart base to obtain a smooth, clean appearance.
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2: Pour the pecan mixture evenly into the tart base.
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3: Bake for 35 minutes at 180°C.
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4: Cool to room temperature and set aside in the refrigerator.
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5: Make small choux of different sizes and place hazelnut cracker discs.
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6: Garnish the choux with the gianduja ganache and sprinkle with icing sugar.
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7: Poach the whipped cream.
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8: Using a piping bag with a plain tip, fill the tart base with the praline mousseline cream and place the choux in a random and elegant fashion.
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9: Decorate with caramelised hazelnuts and pecans.