“HAZELNUT BRACELET”

TARTLET

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 2

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 “HAZELNUT BRACELET” TARTLET
for 10 tartlets d=7.5 cm

GELATINE MASS

Ingredients Total weight: ~ 98 g 100%

Powdered gelatine 200 Bloom 14 g 14%

Cold water 84 g 86%

1 Pour the powdered gelatine into a clean container and add cold water. Gently stir with the whisk.

2 Put the mixture in the fridge for 10-15 minutes for the gelatine to swell and bloom.

3 Then take the mass out of the fridge and melt it. If there is foam, remove it with a sieve.

4 Put the mass back into the fridge to set completely. Then cut it into cubes with scissors for more
convenient weighing and work. The ratio of gelatine and water is always 1:6. One part of gelatine
and six parts of water.

5 You may make the gelatine mass in advance and store it in the fridge for 2 days.
TIP
If you use the gelatine leaves, take the same amount as the gelatine powder and soak them in a large quantity of cold
water for 10 minutes. The gelatine leaves will absorb the amount of water they need. Then squeeze them out and use them
as indicated in the recipe.

NEUTRAL GEL (NAPPAGE)

Ingredients Total weight: ~ 126 g 100%

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

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

2 Heat the mixture to 30 °C / 86 °F.

3 Mix sugar (2) and pectin NH.

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

5 Bring everything to a boil.

6 Then add citric acid powder.

7 Continue cooking for about 3 minutes.

8 Strain the gel into a clean container and refrigerate for at least 6 hours.
3

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 “HAZELNUT BRACELET” TARTLET
for 10 tartlets d=7.5 cm

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%
Gelatine mass 85 g 12%
Neutral gel (nappage) 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 spatula 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 gelatine mass and stir until it is completely dissolved.

5 Strain the mixture into a measuring cup and add the nappage.

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

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

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 syrup 30 g 11%
Sea salt 1.5 g <1%

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 salt. Optionally,
you can add dry vanilla pods left after making other pastries.

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

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 “HAZELNUT BRACELET” TARTLET
for 10 tartlets d=7.5 cm

HAZELNUT AND ALMOND PRALINE

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 pour 8 g of praline into each indent of the
Silikomart SF053 Krapfen mold d=5 cm.

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

ALMOND SHORTCRUST PASTRY

Ingredients Total weight: ~ 462 g 100%

Flour 9-10.5% protein 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 First, prepare all the ingredients. Sift the flour, icing sugar and almond powder. Cut the butter into
cubes and use it chilled.

2 Put the sifted flour, icing sugar, salt, almond powder and cold butter cubes 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.

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

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

RECONSTRUCTED DOUGH

Ingredients

Frozen almond shortcrust pastry 290 g

1 Grate the frozen shortcrust dough on a coarse grater on a 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 20 minutes until golden brown.

3 Let the baked dough crumbs cool down at room temperature. 5

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 “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%
Gelatine mass 8.5 g 3%
Milk chocolate 85 g 30%
Cacao Barry Ghana 40%
Whipping cream 35% 125 g 45%
Zest of half a lime 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 gelatine mass.

3 Strain the mixture onto milk chocolate, melted to 40 °C / 104 °F, and stir with a 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 AND CHOCOLATE DÉCOR

Ingredients

Milk chocolate gianduja 200 g

Untempered dark chocolate Barry Callebaut 811 200 g

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

2 Pipe fine lines of untempered dark chocolate on a cold baking sheet that has been placed in the
freezer for a couple of hours using a cornet. Twist them into a small ball and transfer to another
cold baking sheet.

3 Leave the décor to crystallize at room temperature for 1 hour.

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 “HAZELNUT BRACELET” TARTLET
for 10 tartlets d=7.5 cm

ASSEMBLING

Ingredients

Lime, ginger and milk chocolate mousse

Grated baked reconstructed dough 290 g
Frozen hazelnut and almond praline
Tempered dark chocolate Barry Callebaut 811 60 g
Cocoa butter 6g

1 Transfer the finished mousse to a piping bag with a tip d=8 mm, filling it 1/3 full.

2 Fill the Silikomart SF243 molds 2/3 full with the mousse. Push the frozen praline in the center of
each cavity, pressing down lightly. Cover it with remaining mousse and level it out.

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 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.

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 “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 and chocolate décor
Gold dust

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 glaze and use it to apply the décor.

5 Sprinkle the gianduja décor with cocoa powder and the chocolate swirls with gold dust, 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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Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva