HAZELNUT BRACELET

TARTLET
for 10 tartlets d=7.5 cm
 Hazelnut Bracelet Tartlet
for 10 tartlets d=7.5 cm

GELATIN MASS

Ingredients Total weight: ~ 98 g 100%

• Powdered gelatin 200 Bloom 14 g 14%

• Cold water 84 g 86%

1. Add the powdered gelatin and cold water to a clean container.

Gently stir with a spoon.

2. Place the mixture in the fridge and let it sit there for 10–15 minutes.
This will allow the gelatin to swell and bloom, after which it’s ready
to be used.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you have no powdered gelatin to hand, you can use gelatin
leaves instead. Simply use the same weight of gelatin leaves
as you would powdered gelatin and soak them in cold water.
Make sure the leaves are fully covered with water.
• Leave the gelatin leaves to soak for 15 minutes – during this
time, the leaves should absorb exactly the right amount of
water needed. Then squeeze the leaves to remove any excess
water and use immediately.

NEUTRAL GEL

Ingredients Total weight: ~ 126 g 100%

• Water 55 g 44%
• Sugar (1) 47 g 37%
• Sugar (2) 8g 6%
• Pectin NH 2g 2%
• Glucose/corn syrup 14 g 11%
• Citric acid powder 0.1 g <1%

1. Pour the water into a saucepan, and add the glucose syrup and
sugar (1).

2. Heat the mixture to 30 °C / 86 °F.

3. Mix together the sugar (2) and pectin NH.

4. Add the pectin and sugar (2) mixture to the saucepan filled with
water, glucose and sugar (1).

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 Hazelnut Bracelet Tartlet
for 10 tartlets d=7.5 cm

NEUTRAL GEL

5. Bring everything to a boil over medium heat, whisking occasionally.

6. Add the citric acid powder. If desired, it can be replaced with 1.5 g
of lemon juice.

7. Let the mixture simmer over low heat for about 2 minutes.

8. Strain the gel into a clean container, and cover it with cling film
touching the surface of the gel.

9. Place the neutral gel in the fridge at 4 °C / 39 °F for 6 hours.

COCOA GLAZE

Ingredients Total weight: ~ 705 g 100%

• Water 150 g 21%

• Whipping cream 35% 125 g 18%
• Sugar 175 g 25%
• Cocoa powder 65 g 9%
• Gelatin mass 85 g 12%
• Neutral gel 105 g 15%

1. Mix the sugar and cocoa powder in a bowl using a whisk.

2. In a saucepan, bring the water and cream to a boil. Pour the hot
cream and water mixture over the cocoa powder mixed with sugar.
Stir with a whisk until smooth and return to heat.

3. Bring the mixture to a boil over low heat, constantly stirring it with
a whisk, and let it simmer for about a minute.

4. Remove the saucepan from heat, add the gelatin mass and stir until
it is completely dissolved.

5. Strain the mixture into a measuring cup using a fine mesh sieve
and add the neutral gel.

6. Process the glaze with a hand blender at low speed, being careful
not to incorporate air bubbles, until the texture is glossy and
homogeneous.

7. Cover the finished glaze with cling film touching the surface and
put it in the fridge for 12 hours to stabilize.

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 Hazelnut Bracelet Tartlet
for 10 tartlets d=7.5 cm

HAZELNUT AND ALMOND PRALINE

Ingredients Total weight: ~ 272 g 100%

• Toasted almonds 95 g 35%

• Toasted hazelnuts 95 g 35%
• Sugar 50 g 18%
• Glucose/corn syrup 30 g 11%
• Sea salt 1.5 g <1%
• Dried vanilla (optional) 1 pod

1. Toast the nuts in the oven at 130 °C / 266 °F for 40 minutes. Leave
them to cool down at room temperature.

2. Pour the glucose syrup into a saucepan and then add the sugar.
Heat the mixture over medium heat until very intense caramel color
or 185 °C / 365 °F.

3. Pour the finished caramel over the nuts. To highlight the flavor of the
nuts, add sea salt. Optionally, you can add dried vanilla pod left after
making other pastries.

4. Leave the nuts to cool down at room temperature until the caramel
hardens.

5. Transfer the hardened nuts to the food processor and blend them
at low speed until a paste is obtained.

6. Pour the finished praline into a measuring cup and place 8 g of

praline into each indent of the Silikomart SF053 Krapfen molds
d=5 cm.

7. Put the molds with praline in the freezer until it solidifies.

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 Hazelnut Bracelet Tartlet
for 10 tartlets d=7.5 cm

ALMOND SHORTCRUST PASTRY

Ingredients Total weight: ~ 462 g 100%

• All-purpose flour 200 g 43%

• Butter 82% 110 g 24%
• Icing sugar 80 g 17%
• Almond powder 30 g 6%
• Sea salt 2g <1%
• Whole eggs 40 g 9%

1. Put the sifted flour, icing sugar, sea salt, almond powder and cold
diced butter in the mixer bowl. Mix it at low speed using a paddle
attachment until fine crumbs are formed.

TIP
• Almond powder can be substituted with another type of nut
powder, such as hazelnut, for example.

2. Once the butter has completely mixed in and fine crumbs have
formed, add the whole eggs. Mix the dough until combined and
pliable texture.

3. Shape the dough into a tube, wrap it with cling film and put it in the
freezer until it freezes completely.

RECONSTITUTED SHORTCRUST PASTRY

Ingredients

• Frozen almond shortcrust pastry 290 g

1. Grate the frozen shortcrust dough on a coarse grater on a

perforated baking sheet lined with a perforated silicone mat.

2. Spread the grated dough in a thin layer over the baking sheet
and bake it in the oven preheated to 140 °C / 284 °F for about
20 minutes until golden brown.

3. Let the baked dough crumbs cool down at room temperature.

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 Hazelnut Bracelet Tartlet
for 10 tartlets d=7.5 cm

LIME, GINGER AND MILK CHOCOLATE MOUSSE

Ingredients Total weight: ~ 279 g 100%

• Milk 3.2% 25 g 9%
• Ginger juice 35 g 12%
• Gelatin mass 8.5 g 3%
• Milk chocolate 40% 85 g 30%
• Whipping cream 35% 125 g 45%
• Lime zest 1g <1%

1. Zest half a lime into ginger juice and heat it to 60 °C / 140 °F. Cover
it with cling film and leave to infuse for 10 minutes.

2. Heat the infused ginger juice again to 60 °C / 140 °F and add the
gelatin mass.

3. Strain the mixture onto milk chocolate, melted to 40 °C / 104 °F,

and stir with a silicone spatula until combined.

4. Add milk, heated to 60 °C / 140 °F, and stir until smooth.

5. Pour the mixture into a measuring cup and process it with a hand
blender to emulsify.

6. Cool the ganache down to 28 °C / 82 °F.

7. While the mixture is cooling down, whip very cold cream in a mixer
bowl using a whisk attachment until soft foam at medium speed.

8. When the cream is whipped and the ganache has cooled down to
28 °C / 82 °F, combine both masses in several steps, gently stirring
them with the spatula until smooth.

GIANDUJA DÉCOR

Ingredients

• Milk chocolate Gianduja 200 g

1. Using a Parisian spoon, form swirls out of cold milk chocolate

Gianduja.

2. Put the décor in the fridge for 1 hour.

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 Hazelnut Bracelet Tartlet
for 10 tartlets d=7.5 cm

ASSEMBLING

Ingredients

• Lime, ginger and milk chocolate mousse

• Grated baked reconstituted shortcrust pastry 290 g
• Frozen hazelnut and almond praline
• Dark chocolate 60 g
• Cocoa butter 6g

1. Transfer the finished mousse to a piping bag with a round tip

d=8 mm, filling it 1/3 full.

2. Fill the Silikomart SF243 molds ⅔ full with the mousse. Push the
frozen hazelnut and almond praline in the center of each cavity,
pressing down lightly. Cover it with remaining mousse and level it
out using an offset spatula.

3. Put the molds in the freezer until completely frozen.

4. Melt chocolate and cocoa butter to 45 °C / 113 °F, then stir and
temper. Combine tempered chocolate, heated to a temperature of
30–31 °C / 86–88 °F, with grated baked reconstituted dough at
room temperature.

5. Prepare the base of the tartlets, evenly distributing 35 g of the

mixture in a tartlet ring d=7.5 cm. Try not to pack it in too tightly
so as not to ruin the texture.

6. Set the bases aside to crystallise at room temperature.

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 Hazelnut Bracelet Tartlet
for 10 tartlets d=7.5 cm

GLAZING AND DECORATING THE TARTLETS

Ingredients

• Frozen mousses filled with praline

• Stabilized cacao glaze
• Chocolate and shortcrust pastry bases
• Gianduja décor
• Cocoa powder Sufficient quantity

1. Once the mousses filled with praline have frozen, unmold and
place them on a wire rack to be glazed.

2. Coat the mousses filled with praline with the glaze, preheated to
30–32 °C / 86–90 °F and processed with a hand blender.

3. Put the frozen and glazed praline–filled mousses on the chocolate

and shortcrust pastry bases using an offset spatula.

4. Fill the cornet with the remaining cocoa glaze and use it to apply
the décor.

5. Sprinkle the gianduja décor with cocoa powder, and transfer the
décor to the tartlets.

6. Store the finished tartlets in the fridge at 3–5 °C / 37–41 °F in

a closed container for no more than 72 hours.

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