Combine a lot of sublime milk chocolate, a cup of Huehuetenango Guatemala coffee with rich chocolate, fruity taste and some sweet and buttery hazelnuts from Piedmont and you’ll get always a blissful, mouth-watering tart!
The recipe requires:
- Hazelnut and chocolate sablée crust
- Spongy chocolate, hazelnut and coffee frangipane cream
- Light and velvety milk chocolate and coffee mousse
- Rich and creamy hazelnut namelaka cream
- Chocolate macarons with milk chocolate ganache
If you make this recipe, be sure to leave a comment or tag me on Instagram. I’d be more than happy to hear from you! And, of course, if you have any questions or doubts, I’m absolutely willing to respond you as quickly as possible. ♡
Ingredients
Hazelnut and chocolate sablée
150 g type 2 whole wheat flour (150-180W)
6 g cocoa powder 22-24%
96 g butter, cold
59 g icing sugar
20 g hazelnut flour
31 g eggs
⅛ tsp (a pinch) Maldon salt (sea salt)
Chocolate, hazelnut and coffee frangipane cream
60 g soft butter (room temperature, 20-25°C)
60 g icing sugar
6 g Huehuetenango ground coffee
¼ tsp (1,25 g) Pirano salt (sea salt)
60 g eggs, room temperature
60 g hazelnut flour
18 g type 1 whole wheat flour (150-180 W)
6 g cacao powder 22-24%
English custard coffee cream (for the milk chocolate mousse)
50 g Huehuetenango espresso coffee
50 g heavy cream 35% fat content
20 g egg yolks
20 g caster sugar
⅛ tsp (a pinch) Fleur de sel (sea salt)
Milk chocolate and coffee mousse
100 g coffee custard cream
183 g Jivara 40% milk chocolate
150 g heavy cream 35% fat content
Gianduja namelaka
50 g whole milk
40 g hazelnut paste
1 g gelatin sheets (gold strength, 200 Bloom)
5 g cold water to soak the gelatin sheets
2 g glucose syrup
87 g Jivara 40% milk chocolate
100 g heavy cream 35% fat content
Chocolate macaron
125 g white almond flour
25 g cocoa powder 22-24%
150 g icing sugar
50 g egg whites (A), aged* and room temperature
150 g caster sugar
50 g water
50 g egg whites (B), aged* and room temperature
Bahibé milk chocolate ganache
100 g Bahibé 46% milk chocolate
73 g heavy cream 35% fat content
5 g glucose syrup
⅛ tsp (a pinch) Fleur de sel (sea salt)
Assembly and decoration
edible flowers
cocoa powder 22-24%
Caramélia milk chocolate crispy pearls
Instructions
Hazelnut and chocolate sablée
- Put flour, cocoa powder, cubes of butter, icing sugar and hazelnut into the bowl of your freestanding mixer with paddle attachment. Work until mix resembles fine breadcrumbs. Meanwhile, whisk together eggs with salt.
- Add the eggs to the mix of flour-butter and work until the dough comes together.
- Wrap in clingfilm and chill for a night.
- Roll out the sablée to a thickness of 3/4mm and line a greased 20x2cm perforated tart ring. Prick the pastry all over with a fork, put in the fridge and make the chocolate frangipane cream.
Chocolate, hazelnut and coffee frangipane cream
- Put butter, icing sugar and salt into the bowl of your freestanding mixer with paddle attachment. Beat until pale and fluffy. In the meantime, mix together whole wheat flour, hazelnut flour, cocoa powder and ground coffee in a bowl.
- Add the eggs little by little and work until the batter is homogeneous and smooth.
- Add the powder ingredients and work until obtain a creamy batter.
- Pipe the frangipane cream into the chocolate sablée halfway, spread evenly with a palette knife and bake in preheat oven (convection mode) to 160°C for about 15 min, until golden.
English custard coffee cream (for the milk chocolate mousse)
To create the anglaise, heat the cream and espresso coffee in a saucepan. In a bowl mix together the egg yolks with the caster sugar and a pinch of salt. Pour the hot mixture over the egg yolks in three times, mix with a whisk and then return the mixture to the same saucepan. Heat this to 82-85°C, stirring continuously with a spatula, then strain and set aside.
Milk chocolate and coffee mousse
- Once you have strained the custard cream, weight 100 g. Melt the milk chocolate to 45°C.
- Pour the anglaise over the melted milk chocolate, in three times, stirring with a spatula just to obtain a velvety, glossy cream.
- Pour the cream into a mixing glass or a measuring cup a measuring cup for hand blender and mix with the hand blender to obtain the best and most silky smooth consistency. Pour the cream in a bowl and cool down to 35-40°C.
- Semi-whip the heavy cream and fold it into the lukewarm milk chocolate cream.
- Transfer the mousse to a disposable piping bag and cut a small tip off the end. Pipe the mousse into the half spheres shaped silicone moulds (4 cm wide) and freeze for at least 2 h.
Gianduja namelaka
- Soak the gelatin sheets in cold water.
- Melt the milk chocolate to 45°C then add the hazelnut paste. Heat the milk with glucose syrup without boiling and add the gelatin sheets.
- Pour the hot milk over the chocolate in three times, stirring with a spatula in a circular pattern until the cream is well combined, smooth and glossy.
- Pour the cream into a mixing glass or a measuring cup and mix with a hand blender to obtain the best and most silky smooth consistency.
- Add slowly the cold heavy cream, mixing with the hand blender. Cover with clingfilm pressed on the top of the cream and put in the fridge overnight.
Chocolate macaron
- *For a perfect macaron shells, the egg whites must be aged and room temperature. You can do this by separating the egg whites (make sure that you leave no traces of egg yolks) into a clean bowl, then cover it with clingfilm and poke a few holes with a knife. Store the bowl in the fridge for minimum 24h and maximum 4 days. This process helps to dehydrate and relax the proteins inside the whites and create a strong meringue with stiff peaks. Set the bowl out at room temperature for 1h.
- Place the icing sugar, almond meal and cocoa powder into a food processor and grind to a fine powder. Sieve into a bowl and discard any big pieces of almond that can't be sifted. Add the egg whites (A) and stir with a spatula until a paste forms.
- In a small saucepan bring water and caster sugar to boil. Let boil until the syrup reaches 118°C.
- In the meantime, whisk the remaining egg whites (B) with a freestanding mixer to medium-high speed, until stiff peaks form. Slowly add the warm syrup to the egg whites while constantly whisking to low speed. Increase the speed to high and whisk until form a thick and shiny meringue.
- Using a spatula, carefully fold the meringue into the almond paste until the batter becomes honey-like consistency. Transfer the batter into a piping bag fitted with a round tip (Wilton n°12) and pipe small shells onto baking tray lined with parchment paper or silicone baking mat. Tap the tray once you have finished piping to level the surface of the macaron.
- Wait until the shells become completely dry before baking. Bake at 140°C for about 10 minutes in the preheat-oven (convection mode). Leave at room temperature to cool.
Bahibé milk chocolate ganache
- Heat the heavy cream with the glucose syrup in the microwave without boiling.
- Pour over the melted milk chocolate (45°C) in three times, stirring with a spatula in a circular pattern until the ganache is well combined, smooth and glossy. Add the salt.
- Pour the ganache into a mixing glass or a measuring cup and mix with a hand blender to obtain the best and most silky smooth consistency.
- Cover with clingfilm pressed on the top of the ganache and leave to room temperature overnight. The result is a creamy, velvety ganache with a spreadable texture. It will be the macaron filling.
Assembly and decoration
- Place the frozen half spheres mousse over the frangipane cream and put in the fridge to defrost for at least 2h. Dust some half spheres with cocoa powder.
- Pipe the Gianduja namelaka with star tips.
- Fill the macaron with the milk chocolate ganache using a round tip (Wilton n°12) and place beside the mousse.
- Finish the decoration with milk chocolate crispy pearls and pansy flowers.
