{"id":4167,"date":"2018-05-17T10:33:09","date_gmt":"2018-05-17T08:33:09","guid":{"rendered":"http:\/\/blog.matferbourgeat.com\/?p=4167"},"modified":"2022-10-04T14:11:35","modified_gmt":"2022-10-04T12:11:35","slug":"tartelet-karamel-of-toasted-nutsby-nicolas-haelewyn","status":"publish","type":"post","link":"https:\/\/blog-staging.matferbourgeat.com\/en\/2018\/05\/17\/tartelet-karamel-of-toasted-nutsby-nicolas-haelewyn\/","title":{"rendered":"Tartelet \u201cKaramel of toasted nuts\u201dby Nicolas Haelewyn"},"content":{"rendered":"\t\t
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Ingredients<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Makes: 6 tartlets
Preparation time: 2.30 h
Cooking time: 1 h<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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For pecan sweet pastry doughp\u00e2te sucr\u00e9e noix de P\u00e9can<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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80 g butter
30 g egg
45 g powdered sugar
125 g flour
1.5 g fleur de sel
15 g pecan meal<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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For vanilla Karamel fondant & fleur de sel<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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100 g sugar
15 g water
20 g glucose
60 g butter
50 g cream
1 g fleur de sel
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For mixed toasted nutsm\u00e9lange fruits grill\u00e9s<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Pine nuts \u2013 35g
Unblanched almonds \u2013 75g
Whole pecans \u2013 50g
Pistachios \u2013 75g
Skinned hazelnuts \u2013 50g<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Syrup<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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30\u00b0B syrup \/ Water \u2013 100g \/ Sugar \u2013 100g<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Pecan sweet pastry dough<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Soften the butter, and work it in a stand mixer using a flat beater. Add the powdered sugar and blanch the mixture. Gradually add the tempered egg.<\/p>

Combine the dry ingredients (flour and pecan meal, sifted together) into the mixture. Wrap the obtained dough in plastic wrap and refrigerate for 6 hours.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Vanilla Karamel fondant & fleur de sel<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Put the water and sugar in a saucepan and cook to a blond caramel (185\u00b0C).<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Infuse the vanilla in the hot cream, and deglaze the caramel with the hot infused cream.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Cook together for approximately 1 minute.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Add the butter in pieces and the fleur de sel. Keep at room temperature.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Toasted fruits<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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In a bowl, combine all the nuts by hand with 30 g of 30\u00b0B syrup*.
On a black baking sheet with baking paper, spread out the mixed nuts to toast in the oven for approximately 8 minutes at 170\u00b0C. They need to be toasted all the way through.
Leave to cook at room temperature.<\/p>

* 30\u00b0B syrup = water + sugar brought to a boil<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Assembly<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Line Exoglass\u00ae tartlet rings<\/a> with the dough.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Blind-bake the tartlet cases for 20 minutes at 150\u00b0C.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Make a very thin melted milk chocolate base (chablonne), sprinkle with a pinch of fleur de sel and reserve.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\n\nGently combine the vanilla Karamel fondant while still warm with the nuts, also warm.\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Use a tablespoon to place this mixture in the pecan sweet pastry cases. Garnish generously and be careful to put equal amounts of caramel and nuts (the nuts should be completely covered).<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Finish with a little pinch of fleur de sel. Store and consume at room temperature. Do not refrigerate.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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the essentials of the chef<\/strong><\/span><\/h2>

[vc_row][vc_column width=”1\/2″][vc_hoverbox image=”4340″ primary_title=”” primary_align=”right” hover_title=”” shape=”round” el_width=”80″ hover_btn_title=”+ details” hover_add_button=”true” hover_btn_link=”url:http%3A%2F%2Fe-catalogues.matferbourgeat.com%2Fcurrent%2Fmatfer%2Ffr%2F168%2F||target:%20_blank|”]<\/p>

Alphamix 5-litre beater<\/a><\/p>

\u201cThanks to the protective guard, I can add eggs without them going everywhere. It\u2019s an extra security measure! The stainless steel bowl has a good 5 liter capacity, and it\u2019s also pretty and robust.\u201d<\/em><\/p>

[\/vc_hoverbox][vc_hoverbox image=”4322″ primary_title=”” hover_title=”” shape=”round” el_width=”80″ hover_btn_title=”+ details” hover_add_button=”true” css=”.vc_custom_1527174819122{margin-top: 5px !important;border-top-width: 5px !important;padding-top: 5px !important;}” hover_btn_link=”url:http%3A%2F%2Fe-catalogues.matferbourgeat.com%2Fcurrent%2Fmatfer%2Ffr%2F358%2F||target:%20_blank|”]<\/p>

SCRAPERS<\/a><\/p>

\u201cThese are the best scrapers in the world! They\u2019re really flexible and an ideal size to hold them easily. Also, you can use both sides of them. Mine must be at least 10 years old and indestructible! It\u2019s timeless (Laughs)!\u201d <\/em><\/p>

[\/vc_hoverbox][vc_hoverbox image=”4377″ primary_title=”” hover_title=”” hover_align=”right” shape=”round” el_width=”80″ hover_btn_title=”+ details” hover_add_button=”true” hover_btn_link=”url:http%3A%2F%2Fe-catalogues.matferbourgeat.com%2Fcurrent%2Fmatfer%2Ffr%2F316%2F||target:%20_blank|”]<\/p>

EXOGLASS MOLDS<\/a>
\u201cI\u2019ve been using Exoglass moulds for the past 4 years, and was using them at Ladur\u00e9e. I\u2019ve never had a problem with turning out. With Exoglass, no need to grease them and cooking is really good, leaving no marks. What\u2019s also good is that you can use the mold on both sides: if you want a straight edge in a cake, you can simply just work on the flat side. You can even obtain a rounded edge, like for a pear and almond cream tartlet by simply using the other side.\u201d<\/em><\/p>

[\/vc_hoverbox][\/vc_column][vc_column width=”1\/2″][vc_hoverbox image=”4321″ primary_title=”” primary_align=”right” hover_title=”” shape=”round” el_width=”80″ hover_btn_title=”+ details” hover_add_button=”true” hover_btn_link=”url:http%3A%2F%2Fe-catalogues.matferbourgeat.com%2Fcurrent%2Fmatfer%2Ffr%2F44%2F||target:%20_blank|”]<\/p>

ELVEO SPATULA<\/a><\/p>

\u201cThese spatulas are indestructible!\u201d<\/em><\/p>

[\/vc_hoverbox][vc_hoverbox image=”4323″ primary_title=”” hover_title=”” shape=”round” el_width=”80″ hover_btn_title=”+ details” hover_add_button=”true” css=”.vc_custom_1527174858860{margin-top: 5px !important;border-top-width: 5px !important;padding-top: 5px !important;}” hover_btn_link=”url:http%3A%2F%2Fe-catalogues.matferbourgeat.com%2Fcurrent%2Fmatfer%2Ffr%2F326%2F|||”]<\/p>

EXOGLASS\u00ae CUTTERS<\/a><\/p>

\u201cThere used to be only stainless steel cutters and the problem, is that it is something that will deform. With Exoglass cutters, you don\u2019t have that problem. They\u2019re also more hygienic: cleaning them is simple \u2013 just with water.\u201d<\/em><\/p>

\u00a0<\/p>

[\/vc_hoverbox][vc_hoverbox image=”4770″ primary_title=”” hover_title=”” shape=”round” el_width=”80″ hover_btn_title=”+ details” hover_add_button=”true” hover_btn_link=”url:http%3A%2F%2Fe-catalogues.matferbourgeat.com%2Fcurrent%2Fmatfer%2Ffr%2F6%2F||target:%20_blank|”]MATFER SAUCEPANS<\/a>
“To make a dry caramel, these saucepans are ideal as sugar melts in them evenly with even heat distribution. These are truly good saucepans!”<\/em><\/p>

\u00a0[\/vc_hoverbox][vc_hoverbox image=”4326″ primary_title=”” hover_title=”” shape=”round” el_width=”80″ hover_btn_title=”+ details” hover_add_button=”true” hover_btn_link=”url:http%3A%2F%2Fe-catalogues.matferbourgeat.com%2Fcurrent%2Fmatfer%2Ffr%2F234%2F||target:%20_blank|”]<\/p>

PASTRY SHEET CLOCHES 60×40<\/a>
\u201cWith a cloche cover, fresh products are protected from humidity. I can even stack them to save space!\u201d<\/em><\/p>

[\/vc_hoverbox][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]Read our interview with chef Nicolas Haelewyn<\/a>[\/vc_column_text][\/vc_column][\/vc_row][vc_column][\/vc_column]<\/p>

\u00a0<\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Tartelet \u201cKaramel of toasted nuts\u201dby Nicolas Haelewyn<\/p>\n","protected":false},"author":6,"featured_media":4170,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[90],"tags":[224,125],"post_folder":[510],"class_list":["post-4167","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chefs-recipes","tag-modern","tag-pastry"],"aioseo_notices":[],"yoast_head":"\nTartelet \u201cKaramel of toasted nuts\u201dby Nicolas Haelewyn<\/title>\n<meta name=\"description\" content=\"Tartelet \u201cKaramel of toasted nuts\u201dby Nicolas Haelewyn\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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