Mix the softened butter with the sugar and the salt, followed by the eggs. Next, mix in the flour. Cover with cling film and keep in the refrigerator. Roll out the dough to a thickness of 2.5 mm. Cut out circles that are 7 cm across and 1 cm high. Leave in the refrigerator to set for an hour. Bake for 6 minutes at 120°C (fan-assisted oven), then for 9 minutes at 165°C
Heat the cream to 70°C and emulsify over the Gianduja
Make a ganache using the cream and chocolate. Combine the dry ingredients in a stand mixer. Add the eggs, followed by the ganache, and finally, the 42°C melted butter. Pour the mixture into a 60 x 40 cm mould on a baking sheet, and bake at 165ºC for 15 minutes. Chill, then cut out 4 cm diameter circles
Melt and temper the chocolate, then spread thinly into a rectangular 35 x 50 cm frame sprinkled with chopped roasted hazelnuts. Leave tocrystallise, then cut out 7 cm diameter circles
Beat the eggs, milk, sugar and salt, then add in the flour and the yeast. Knead in the machine on the lowest speed setting for 8 minutes, then on the second lowest speed setting for 4 minutes. Next, incorporate the butter on the lowest speed setting for 6 minutes, then continue on the second lowest speed setting for 3 minutes. Set aside at room temperature for 1 hour, then place in the blast chiller. Next, bake at 180°C for 25 minutes. Cut into thin slices, then bake in the oven at 200ºC.
Whip the Sublime cream and combine with the cream spread, then pipe
Add a little of the cream spread into each tartlet base, then affix a chocolate cake round on top. Finish with the cream spread. Smooth, chill, then arrange a chocolate and roasted hazelnut round wafer on top. Using a PF14 nozzle, pipe a rosette of the chocolate & hazelnut Chantilly. Pipe a raindrop of the cream spread onto a brioche crisp and arrange this on top
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