Professional

Bahia Tart

Makes four 60 x 10 cm stainless-steel frames to serve 24 (around 12 entremets)

6 steps

Recipe Step by Step

Basic Hazelnut Sweet Shortcrust

360g dry butter 84% fat
6g salt
270g icing sugar
90g roasted ground hazelnuts
150g whole eggs
180g cake flour
525g cake flour

Combine the softened butter with the salt, icing sugar, ground hazelnuts, eggs and smaller quantity of flour. Take care not to over-process. As soon as the mixture is combined, quickly fold in the remaining flour. Set aside in the refrigerator. Roll out the pastry and bake in a 60 x 10 cm frame at 150-160°C (302-320°F) until it is an even golden color.

Hazelnut Cream

770g dry butter 84% fat
770g icing sugar
770g ground hazelnuts
80g potato starch
420g whole eggs

Cream the butter, taking care not to add too much air, and then add the sugar, hazelnuts and starch. Gradually fold in the eggs. Use immediately or set aside in the refrigerator.

Hazelnut Praliné Crémeux

250g whole milk
15g powdered gelatin
1725g PRALINE NOISETTE 55% FRUITE
860g whipping cream 35% fat

Soften the gelatin (in five times its own weight in water). Heat the milk and add the gelatin. Pour a little of this mixture onto the praliné. Initially, it will split. Emulsify by gradually adding the remaining milk and then the cold cream to obtain a very elastic texture with a glossy appearance, signifying the emulsion process is underway. Blend to perfect the emulsion, taking care not to incorporate any air. Pour the crémeux into a candissoire and set aside in the refrigerator.

Whipped Opalys Coffee Ganache

85g Arabica Coffee beans
460g whipping cream 35% fat
50g glucose
50g invert sugar
5g instant coffee
315g OPALYS 33%
695g whipping cream 35% fat

Roast the coffee beans at 160°C (320°F) for three minutes. Take the first quantity of cream and heat until warm. Add the coffee beans and infuse, covering the pan with food wrap. Check the weight of the cream and top up if necessary. Combine this cream with the invert sugar and glucose and bring to the boil. Add the instant coffee and then slowly pour the hot liquid onto the melted couverture and stir in the center to create an elastic texture with a glossy appearance, signifying the emulsion process is underway. Blend to perfect the emulsion. Add the chilled whipping cream and blend again. Set aside in the refrigerator and leave to set overnight if possible.

Sweet And Salty Candied Hazelnuts

125g sugar
50g water
250g roasted hazelnuts
8g fleur de sel

Roast and peel the hazelnuts. Cook the sugar and water to 115°C (239°F). Add the hazelnuts and salt to the cooked sugar. Candy the nuts and leave to cool on a baking sheet.

Absolu Cristal Spray Glaze

500g ABSOLU CRISTAL NAPPAGE NEUTRE
50g water

Bring the Absolu Cristal glaze to the boil with the water and blend. Spray immediately using a spray gun at around 80°C (176°F).

Assembly and finishing

When the pastry has cooled, remove the frame and use a piping bag with a 10 mm nozzle to pipe around 700g of Hazelnut Cream in balls onto the tart. Bake at 180°C (356°F). When cool, unmold and use a 10mm nozzle to pipe around 700 g of Praliné Crémeux in droplets on the tart. Whip the Opalys Ganache and use a St. Honoré nozzle to pipe around 400g per strip. Blast freeze. Use the Absolu Cristal Spray Glaze to spray the strips of tart. Finish decorating the tarts by tempering a little milk chocolate couverture. Use some oil to stick some acetate sheets to some very flat baking sheets. Place some couverture in the center of the sheets and cover with a second acetate sheet. Use a rolling pin to smooth out the couverture towards the dges. Check the thickness is even and cut out circles of different sizes. Leave to set at 17°C (62.6°F). When set, remove the decorations from the acetate sheets and use a little melted couverture to stick a few Candied Hazelnuts on top. Decorate the tart with the chocolate decorations and a few Candied Hazelnuts.

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