Hazelnut Vanilla Tart | Hazelnut Financier, Hazelnut Praline & Vanilla White Chocolate Ganache Tart скачать в хорошем качестве

Hazelnut Vanilla Tart | Hazelnut Financier, Hazelnut Praline & Vanilla White Chocolate Ganache Tart

If you missed my first tart tutorial earlier this summer, make sure to check that out so you can learn about how to make these sucree dough tart shells! Click the link here for that video:    • Pate Sucree & Lemon Tarts | French Sw...   This tart has three main components inside the tart shell: hazelnut financier (baked into the shell), hazelnut praline (piped on top of the financier), and vanilla whipped ganache (piped on top of the tart). You can adjust the amount of each that you add into your tart, depending on the flavors and textures that you would like to have more or less of, and then add any additional toppings or decorations that you like! Note: I usually do not like to add a yield to my recipes because I find that everybody prefers drastically different amounts of fillings, ratios of fillings, sizes of tart shells, etc. Even if you make the exact same size of tart that I did, if your dough is thicker or thinner than mine, if you add more or less financier, want more or less cream, use a different piping tip, end up with a different texture, etc, you can end up with a different yield! Just like any of my other recipes, if it is important for you to make the exact amount of a recipe for the yield you want, I recommend you calculate your own recipes and keep those notes for yourself as you bake in the future! Thank you! Hazelnut Financier: 105g Powdered Sugar 50g Cake Flour 1.5g Baking Powder 1g Salt 70g Hazelnut Flour Vanilla to taste 75g Brown Butter 45g Honey 115g Egg Whites 1. First make your brown butter by bringing butter to a boil in a small saucepan and cooking until brown bits form in the bottom of the pan. Set the brown butter aside to cool. 2. Place all of the dry ingredients into your bowl and mix well. 3. Add the honey and egg whites into your dry ingredients and mix until thoroughly combined. 4. Stream the slightly cooled brown butter into your batter and mix until homogenous. 5. Transfer the batter into a container and refrigerate for at least 30 minutes before baking it. 6. Bake the financier inside your pre-baked tart shell. I used about 35g of financier per individual tart pan, and baked the financier at 350 F for about 20 minutes, or until lightly golden brown and baked through. Vanilla Hazelnut Praline: 120g Hazelnuts 150g Sugar 1x Vanilla Pod or 1tsp vanilla paste 1. Roast the hazelnuts, and remove the skin if you prefer. 2. Create a dry caramel with your sugar. 3. Pour the dry caramel over the hazelnuts and vanilla. I recommend using a pre-scraped or whole vanilla pod, cut into pieces, but you can use whatever vanilla you prefer. If you are using vanilla paste or extract, you can wait to add it until you blend the nuts. 4. Allow the caramel to cool completely before you break up the hazelnuts and caramel and blend it into a paste using a food processor. If for some reason the praline isn't coming together, you can add a small amount of grapeseed or other neutral oil to help it emulsify. Vanilla Whipped Ganache: 80g Cream # 1 2g Gold Gelatin 80g White Chocolate Vanilla Paste to taste 180g Cream # 2 1. Bloom the gelatin in cold water. 2. Heat the first cream and vanilla to a scald. 3. Add the gelatin to the hot cream and pour it over the chocolate. 3. Emulsify the ganache with an immersion blender and continue blending as you add in the second cream. 4. Cover the ganache with plastic wrap and refrigerate for at least a few hours, or until the gelatin sets up. 5. Use a large whisk or mixer to whip the ganache to a medium or medium stiff peak. Pipe the ganache immediately after you whip it. Note: Tarts need to be refrigerated after they are made if they aren't going to be eaten within a couple hours. These tarts are best consumed within two days, but are still edible within about four days if properly stored in the refrigerator. However the longer you wait to eat the tarts, the more the whipped ganache will dry out! Thanks for watching and I'll see you next time! Maddie Filmed on my iPhone 13 and Sony a7iii Edited in iMovie Music from artlist.io Find me on Instagram! @maddiebrehm —   / maddiebrehm   Find me on TikTok! @macaronsbymaddie — https://www.tiktok.com/@macaronsbymad...