Tag Archives: feuilletine

A tale of two tarts: salted caramel or hazelnut?


1. Chocolate mousse, hazelnut and nutella tart 2. Salted caramel, chocolate mousse and strawberries tart

It’s the school holidays and J wanted to make chocolate mousse, while I wanted to test out my newly purchased Gobel tart rings. I usually make tarts with ganache but thought hey I could use mousse! We discussed the elements and J came up with a plan, a cross-sectional drawing of her mousse design.

After a bit of debate, we had two ideas:

  1. Chocolate mousse, hazelnut, Nutella tart
  2. Salted caramel, chocolate mousse and strawberries tart

For the hazelnut tart, a thin layer of Nutella (you can of course use chocolate ganache) was spread on the base of the tart, then a thin layer of roasted hazelnut paste and then topped with the chocolate mousse.

For the salted caramel tart, a thin layer of salted caramel was first spread on the base of the tart, then topped with chocolate mousse. Some freeze dried strawberries were added to give a contrasting taste to the sweet and salty caramel.

For both, cocoa nibs, crunchy chocolate pearls and feuilletine shards were added for texture.

I like how I can do the components separately (to fit in with school holiday activities) and then assemble right before serving.

Hope you will enjoy these!

Sweet almond tart base
Makes 10 x 9″ ring tart bases
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200g all-purpose (plain) flour
40g ground almonds
100g icing sugar
100g butter, cold and cubed
1 egg (I use size 8)

  1. Sift and combine all the dry ingredients in a large bowl.
  2. Add the butter and ‘rub in’, working the butter into the dry ingredients with your fingertips until it resemble small crumbs
  3. Add the egg and incorporate it into the dry ingredients.
  4. Work the dough lightly by gathering the dough with your fingertips and folding it over with a downward push of your palm. Work quickly and lightly, till it comes together.
  5. Wrap up the dough inside a folded sheet of baking paper, gently roll flat with a rolling pin and refrigerate until firm, about 30 minutes.
  6. While the dough is resting, prepare the tart rings by buttering them.
  7. When the dough is ready, lightly sprinkle some flour on your bench or chopping board.
  8. Roll out the dough on the board with a rolling pin to a thickness of 2-3mm. You may need to add more flour to keep it from sticking as it is a very soft dough.
  9. Cut out a circle of dough larger than your ring and place onto the buttered tart ring or mould.
  10. Press well onto the sides. Use a glass to flatten the bottom and sides to ensure you have straight edges.
  11. Cut off excess dough by going over the top of the tart ring with the rolling pin.
  12. Pinch the edges up slightly.
  13. Prick holes at the base with a fork.
  14. Rest in the fridge for 30 – 60 minutes to stop it from shrinking.
  15. Preheat the oven to 180C.
  16. Using ceramic baking beads or rice, blind bake at 180 degrees C for 15-20 minutes or when browned all over. Set aside to cool completely

1. Chocolate mousse, hazelnut and nutella tart 2. Salted caramel, chocolate mousse and strawberries tart

Putting it all together
Chocolate mousse, hazelnut, Nutella tart

  • Cooled tart base
  • Nutella (or melted chocolate)
  • Roasted hazelnut paste (Equagold)
  • Chocolate mousse (Mousse recipe)
  • On the top – Chocolate crunchy shards, pearls, cocoa nibs

Salted caramel, chocolate mousse and strawberries tart

1. Chocolate mousse, hazelnut and nutella tart 2. Salted caramel, chocolate mousse and strawberries tart

These turn out more rustic than elegant 😉 still delicious regardless!

Chocolate hazelnut crunch bar with feuilletine


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Oh dear something as addictive as macarons and needed to be available in the fridge at all times! I’m just glad these are super easy to make and can be whipped up within the hour. Didn’t even need to use the mixer.

What makes these chocolate bars so irresistible? Two things: the hazelnut taste and the biscuit crunch. Devine combination, if you ask me.

If you are unsure what ‘feuilletine’ is, here’s a photo of them. A pile of crunchy ‘leaves’. These are quite hard to source – I’ve found recipes for making them so would be giving that a try next. In its place you can use Gavottes crepes or by crumbling waffle ice cream cones. It will be similar in taste and texture.
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Regarding the hazelnut-chocolate combination, you can certainly change it to suit your latest cravings. I know I would be trying peanut butter, salted caramel, macadamia butter, almond cacao and also peppermint to name a few.

You can dress the bars up with whatever you like: a dusting of cocoa powder; hazelnut; hazelnut praline crunch; fresh-dried berries. Or left naked. Your options are endless which makes this an ideal ‘bring-a-dessert’ that *potentially* satisfies everyone.

Makes one square tray, cut bars sized to your liking. I got 39 (3 rows of 13 bars of  about 1.5 cm by 8cm)

For the crunchy Bottom layer:
250g milk chocolate (33% cacao), melted

100g roasted hazelnut paste (Nocciola from Equagold)

125g (about half cup) chocolate-hazelnut spread (instead of the hazelnut paste and chocolate-hazelnut spread, you can use the same amount of Forty Thieves’ Cacao Hazelnut butter instead.)

2 cups feuilletine (crunchy leaves)

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For the filling:
300g dark chocolate (70% cacao) broken into small pieces, (I used Equagold)
300ml cream
50g unsalted butter, cut into small cubes

  1.  For the bottom layer, line a square tray with 2 pieces of baking paper, with the paper hanging over the sides of the tray. (This will help you lift the slab off from the tray effortlessly.)
  2. Melt chocolate over a pot of simmering hot water. Once smooth, add the roasted hazelnut paste and  chocolate-hazelnut spread; stir until smooth. 
  3. Fold in the feuilletine until the chocolate is combined with the flakes (It should look like a mess!) Scoop the chocolate mixture to the prepared tray. Press the mixture down into a smooth, even layer. Let it chill in the fridge while you make the filling. 
  4. To make the ganache, place the broken chocolate pieces in a heatproof bowl. Heat the cream till it is just simmering and pour over the chocolate. 
  5. Shake the bowl a little and let this sit for about 2 minutes, this is so that the chocolate melts smoothly, avoiding any lumps in your final product. 
  6. Add the cubed butter and whisk until ganache is smooth. As you whisk, the cream will magically homogenize with the melted chocolate to form a shiny smooth, pourable ganache.
  7. Pour the ganache over the feuilletine and smooth with a spatula. Leave in the fridge to set, about 1 – 2 hours. 
  8. Decorate with whole hazelnuts, hazelnut praline crunch or anything you wish! Slice into bars before serving. 

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*if you prefer a sweeter bar, you can make your ganache with a combination of dark and milk chocolate. The total chocolate to cream ratio will need to be altered for the ganache to work, to about 1: 0.8. (for example, 100g  total chocolate to 80g cream.) This ratio will work if you keep the milk chocolate in a smaller proportion to the dark chocolate. I would suggest for 200g dark chocolate and 100g milk chocolate to 300ml cream.

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Styled by my little chef.

 

Valrhona chocolate, salted caramel and crunchy feuilletine entremet


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Ever since trying out entremet desserts from Milse, I’ve been planning on making some. The making of entremets involve several more elements than other desserts. With cakes you may have cake batter, cream and ganache. With macarons you have the shells and the filling, be it buttercream or chocolate ganache. Entremets typically involve layers of mousse, cake, some ‘surprise’ element within and then a chocolate glaze or cocoa powder.

There was a missing ingredient that had taken me a long time to find, but thanks to Equagold I finally got my hands on some feuilletine – crunchy ‘leaves’ – for my ‘surprise’ element.

It also took me a while to find and master the perfect glaze as the shiny coating for these little domes. It wasn’t until recently when I flipped open Darren Purchese’s Sweet Studio book that I realised the perfect recipe had been lying around the house all along!

I urge you not to be put off by the steps and the number of elements. The list looks long but if you plan ahead, like baking (or buying!) the sponge one night, making whatever filling (e.g. Salted caramel) another, you will have everything ready to assemble easy peasy. I looked at it as a massive mise en place and the assembling is truly the highlight and most fun part. The result is amazing and all the time spent in preparation worthwhile.

So excited when I finally got them done, I had a goofy smile all day and could hardly wait for my colleagues to try.

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Chocolate mousse domes – makes 6

Chocolate mousse
60 g dark chocolate – melted
45 ml full cream milk
1 leaf of gold strength gelatin – softened in water
175 ml cream – lightly whipped

1) Combine dark chocolate and milk
2) Mix in gelatin
3) Fold in cream until just mixed

Chocolate Genoise/ sponge cake – you can use your own sponge cake recipe or store-bought cakes!

Salted caramel
See my recipe from the Salted Caramel Macaron post. I almost always have a jar of this in my fridge, so this element is ready whenever I need it.

Crunchy chocolate Crisp * you will have lots of left overs for other desserts, these keep well in an airtight box
60 g dark chocolate – melted
25 g crunchy feuilletine

1) Line baking tray with a sheet of baking paper. Spread feuilletine on baking paper.
2) Melt chocolate and pour over feuilletine.
3) Spread out and leave to cool.
4) Using a round cutter, cut out small discs. Alternatively, you can break them up into small pieces.

Chocolate Glaze*prepare this 45 minutes before you unmold the domes as you need the glaze to be cool but still liquid.
50 g water
50 g cream
45 g sugar
20 g cocoa powder
1 leaves of gold strength gelatin – softened in water

1) Combine water, cream, sugar and cocoa powder in a saucepan.
2) Bring to a boil
3) Add in gelatin and combine with a whisk
4) Cool to room temperature

Assembly
These little entremets are layers of mousse, cake, some crunchy, tasty element and more mousse. What you put in it entirely depends on your taste. To finish it off a shiny chocolate glaze is poured on the frozen domes.

1) Using cookie cutters, cut cake into small and medium rounds
2) Add a dollop of salted caramel on the small cake circle
3) Add about 2 tablespoons of mousse per dome mold
4) Place small cake circle on top and press lightly to half submerge in mousse
5) Top with more mousse to hide the small cake circle
6) Add crispy chocolate disc pieces
7) Add the medium cake circle
8) Freeze well, preferably overnight
9) Unmold
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10) Pour glaze over domes, letting the glaze drip down over covered trays (you can reuse the glaze)
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11) Decorate to your heart’s content. I’ve used Godiva chocolate pearls, more crispy chocolate feuilletine and freeze-dried raspberries here.

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Enjoy!