Gianduja (Chocolate Hazelnut) Tartlettes

Ingredients

• • 1 recipe Pâte Sucrée Crust
• • 10 ounces Semisweet chocolate
• • 4 ounces Heavy cream
• • 4 ounces Unsalted butter
• • 3 ounces Praline paste

Instructions

1. Prepare a recipe of pâte sucrée crust and press into tartlet molds according to the original recipe. Bake and allow to cool.
2. Heat the heavy cream in a saucepan over medium heat until just boiling, then remove from heat.
3. Add the chopped semisweet chocolate to the hot cream and stir until the chocolate is fully melted and smooth.
4. Strain the mixture into a clean bowl and allow to cool to room temperature.
5. In a stand mixer fitted with the paddle attachment, beat the unsalted butter and praline paste on medium speed until light and fluffy.
6. With the mixer still running, add the cooled ganache mixture to the butter and praline paste, beating until the mixture is light and well-combined.
7. If the ganache is too thin for piping, chill it in the refrigerator for a few minutes, then rewhip by hand until the desired consistency is achieved.
8. Pipe a rosette of ganache into each prepared pastry shell.
9. Decorate the top of each tartlette with a chocolate decoration or a whole roasted hazelnut.

Recipe from BakeBot • 11/1/2026