Chocolate fondant tartlet, cacao nib and hazelnut praline

Ingredients

Dairy

  • 200g of butter, soft
  • 70g of egg
  • 100g of butter
  • 2 eggs
  • 4 tbsp of crème fraîche, Chantilly cream or mascarpone

Store Cupboard

  • 130g of icing sugar
  • 40g of ground almonds
  • 20g of cocoa powder
  • 560g of hazelnuts
  • 190g of cacao nibs
  • 500g of caster sugar
  • 100g of chocolate, Shay uses Tropilia 70% dark chocolate
  • 80g of caster sugar
  • 20g of T55 flour
  • 10g of cocoa powder
  • 25g of cacao nibs, toasted
  • 25g of nibbed almonds, toasted
  • 25g of pistachio nuts, chopped (Shay uses Iranian pistachios)

Bakery

  • 330g of T45 flour
  • 3g of baking powder
  • 25g of pearl sugar

Spices & Dried Herbs

  • 2g of fine salt
  • 5g of fine salt

Beverages

  • 150g of water