Recipe for the Chocolate Praliné Tartlet by Julien Dechenaud

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THE chocolatier new generation of Vincennes in Paris. To accompany his chocolate grands crus , Julien Dechenaud imagined this chocolate praline tart gourmet and comforting now iconic.

Chocolate Praline Tart

4 people - preparation 1h30 - rest 1h - cooking 14min

Ingredients for the chocolate tartlet:

For the cocoa shortcrust pastry :

• 100g cold butter
• 155g flour
• 65g icing sugar
• 20g ground almonds
• 15g cocoa powder
• 50g egg
• 1g flower of salt

For the hazelnut praline :

• 180g Piedmont hazelnuts
• 120g of sugar

For the chocolate cream :

• 330g 35% liquid cream
• 55g egg yolk
• 20g of sugar
• 90g 75% dark chocolate

For the chocolate disc :

• 200g 70% chocolate
• QS of cocoa powder

Julien Dechenaud's Recipe

Cocoa Shortcrust Paste :

Put all the powders (flour, sugar, cocoa, salt, almond powder) in the mixer bowl, add the cold butter in small cubes and sand all the ingredients together.

Add the egg at speed 1 then mix at speed 2.

Do not mix the cocoa paste too much so as not to give it too much body.

Roll out the dough to 3mm thickness between 2 sheets of baking paper (without flour) and set aside in the refrigerator. You can use two Plexiglas rulers to spread the dough evenly. Let the dough rest in the refrigerator for 15 to 20 minutes before rolling .

Prick the dough quickly with a spade or a fork to prevent it from puffing up during cooking, then cut out circles of dough with a cookie cutter 8cm in diameter if possible.

Using a ruler, cut out strips 1.5 cm wide to make the edges of the tartlets .

Grease 9cm diameter tart circles with butter. Darken the circles : first put the strip on the inside walls of the metal circle , then place the pie shell and gently weld the two together with your fingers. Blind-bake the pie shells for 2 consecutive 7 minutes at 150°C, turning the plate halfway through baking.

Hazelnut Praline :

Make a dry caramel : pour the sugar into a saucepan and melt it gently, mixing as little as possible to avoid bringing in air.

As soon as the caramel smokes and you feel a slight bitterness, stop the cooking and pour the caramel over the hazelnuts , previously roasted and placed on a silicone mat or baking paper.

To enhance the aromas, you can add a pinch of fleur de sel and a dried vanilla pod. Leave everything to cool on the silicone mat , until the caramel has hardened.

Coarsely crush the caramel and the hazelnuts and put the pieces in a blender and mix the whole until you obtain a praline .

Chocolate Cream :

Make a custard : in a saucepan, boil the cream and sugar while mixing.

Once the cream is boiling, pour one-third over the egg yolks, stirring well.

Remove from the heat, pour the egg/cream mixture into the rest of the cream and resume cooking without ceasing to stir to reach a maximum of 85°C.

Keep stirring for 30/40 seconds off the heat so that the cream doesn't stick to the bottom and the eggs don't coagulate.

Pass the custard through a sieve, pouring it directly onto the chocolate, previously crushed and placed in a mixing bowl.

Mix gently with a spatula starting from the center so that the preparation is very smooth, avoiding incorporating air. You can then mix the cream to smooth it.

Assembling the Chocolate Praline Tartlets :

Pipe a thin layer of hazelnut praline in the bottom of the tartlets, about 25 to 30g per tartlet.

Pour the still hot chocolate cream into a carafe, then pour it gently into the center of each tartlet to the brim for a slightly rounded result. Chill the tartlets for 15 to 20 minutes.

The Chocolate Disc :

Bring the chocolate to 32°C and pour it onto a plate covered with guitar paper or baking paper. Spread it thinly using a large angled spatula . Let crystallize.

Cut out discs with an 8cm cookie cutter, going fast enough not to give the chocolate time to harden.

Place a sheet of baking paper on the chocolate, turn the plate over and peel off the sheet of guitar paper.

Remove the chocolate scraps and keep only the chocolate discs on the plate.

Generously sprinkle the chocolate discs with the cocoa powder using a strainer.

Tap them on the edge to remove the excess and obtain a homogeneous result.

Apply the cocoa disk to the creamy chocolate of the tartlet which has not yet completely crystallized: this will allow adhesion and prevent the chocolate disk from coming off.

Our Tips and Tricks :

The custard is made with milk but for more indulgence and a creamier result, use only cream in this recipe.

If making Julien Dechenaud 's chocolate disc is too complicated for you, then sprinkle cocoa directly on the chocolate cream just before serving the tarts.

With your cocoa shortcrust pastry scraps, you can make delicious chocolate biscuits to accompany your coffee break.

Discover our equipment and pastry utensils for the realization of this tartlet recipe by clicking on the image below: