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Granics Tartlets (Hazelnut and Green Apple)
Granics tartlets inspired by chef Thierry Bamas, combining a hazelnut shortcrust pastry, a hazelnut cream, a moist biscuit, a Granny Smith apple compote with vanilla, orange, and a 70 % dark chocolate decoration with gold dust. A refined pastry, both crunchy, creamy and fruity.
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Cost Breakdown
Critical Success Points
- • Obtain a soft apple compote without being too liquid.
- • Toast the hazelnuts without burning and peel them properly.
- • Do not over‑work the shortcrust dough to avoid a rubbery texture.
- • Precisely bake the bases so they stay crisp but not hard.
- • Perfect emulsion of the hazelnut cream (smooth, glossy texture).
- • Temper the dark chocolate for shine and a clean snap.
Safety Warnings
- • Handle hot pans with oven mitts.
- • Use a sharp knife to avoid slipping.
- • Melted chocolate can reach 45 °C: risk of burns.
- • Glucose and invert sugar become very hot during boiling.
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