{"id":4167,"date":"2018-05-17T10:33:09","date_gmt":"2018-05-17T08:33:09","guid":{"rendered":"http:\/\/blog.matferbourgeat.com\/?p=4167"},"modified":"2026-03-23T13:57:02","modified_gmt":"2026-03-23T12:57:02","slug":"tartelet-karamel-of-toasted-nutsby-nicolas-haelewyn","status":"publish","type":"post","link":"https:\/\/blog.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
1 vanilla bean<\/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 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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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\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":{"_acf_changed":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"],"acf":[],"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, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.matferbourgeat.com\/en\/2018\/05\/17\/tartelet-karamel-of-toasted-nutsby-nicolas-haelewyn\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" 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