Made with Azélia 35%

An original École Valrhona recipeMakes 6 tarts 

6 steps

Recipe Step by Step



200g Liquid whipping cream 35%
20g Glucose
20g Inverted sugar
300g AZELIA 35%
550g Liquid whipping cream 35%

Heat the smaller portion of liquid whipping cream, the glucose and the inverted sugar.

Slowly pour this hot mixture over the melted couverture chocolate.

Immediately mix using an electric mixer to make a perfect emulsion.

Add the larger portion of cold liquid whipping cream.

Use the electric mixer to mix again. Leave to stiffen in the fridge, ideally overnight.

Whip until firm.



120g Whole milk
6g Gelatin
420g Liquid whipping cream 35%

Heat the milk and add the rehydrated gelatin.

Slowly pour the hot milk onto the praline.

Immediately mix using an electric mixer to make a perfect emulsion.

Add the cold liquid whipping cream bit by bit, mixing all the while.

Leave to stiffen in the fridge.



510g Dry butter 84%
10g Fine salt
380g Confectioner's sugar
130g Toasted powdered hazelnut
210g Whole eggs
250g All-purpose flour
740g All-purpose flour

First mix the creamed butter, salt, icing sugar, powdered hazelnut, eggs and the smaller portion of flour.

Do not beat this mixture.

Once the mixture is well incorporated, add the remaining flour.

Store in the fridge or roll out immediately.

Bake at 300°F (150°C).



120g Sugar
10g Egg white powder
340g Egg white
240g Sugar
70g All-purpose flour
210g Powdered hazelnut

Mix the powdered egg white with the smaller portion of caster sugar.

Beat the whites at a medium speed until the air bubbles are evenly distributed, adding the sugar and powder mix at the same time.

Sieve the remaining powder ingredients then finish the mixture by carefully incorporating them. Bake at 355°F (180°C).



40g Dry butter 84%
40g Brown sugar
40g French white pastry flour
40g Powdered hazelnut

Use an electric whisk to beat the powdered ingredients with the cubed cold butter.

Sieve the cold pastry through a 4mm sieve or wire rack to obtain evenly sized granules. Store in the fridge or freezer until you are ready to cook.

Bake at 300-320°F (150/160°C) with the oven door slightly ajar to ensure an amber color.



100g Blanched hazelnuts
50g Sugar
20g Water
3g Fleur de sel

Toast the hazelnuts at 300°F (150°C). Cook the sugar and water at a heat of 240°F (115°C).

Add the hazelnuts and fleur de sel to the sugar syrup.

Break the mixture up into pieces and leave to chill on a tray.

Assembly and finishing

Prepare the whipped ganache and praline cream mix in advance. Prepare then roll out the hazelnut shortbread to a thickness of 2.5mm.  Cut out with a De Buyer mold (ref.: 3099.86) Blind bake at 320°F (160°C) for approx. 12 minutes. Leave to cool. Place the shortbread in  a coated mold in butter and sugar, then fill with 140g of dacquoise mix. Bake at 355°F (180°C) for approx. 15 minutes. Remove from mold and freeze. Finish the whipped ganache and use to fill rounded molds of your choice with about 25g each. Freeze. Place a quenelle  of whipped ganache at the center of each section.Using a piping bag with a 6mm diameter nozzle, pipe approx. 230g of praline cream mix around the quenelles.Freeze. Spray with Absolu Cristal using a spray gun. Decorate with streusel pieces and candied hazelnuts.For the chocolate decorations: Spread the cooled milk couverture chocolate between 2 sheets of confectionery dipping paper. Check the thickness. Before it hardens, cut into droplet shapes. Cut a hole in their center. Curve using U molds (ref.: 2171).  Leave to harden at 60°F (17°C). Place the decoration on the quenelles.TIP: If in season, decorate with segments of fresh apricot.