Ingredients : 10 tarts of 7.5cm
Sweet pastry dough
Milk chocolate discs
Whipped hazelnut ganache
Milk velvet flocking
SPECIALIST TIP FOR THE DECORATION
Whip the remaining the ganache (not too firm).
Stick a knife on the flat part of the half-sphere. Dip it in the whipped ganache and make three back and forth strokes from bottom to top to obtain a nice tip.
Place in the centre of the chocolate disc then return to the freezer.
Once frozen, spray the domes with the flocking to achieve a velvet effect.
Place on the filled tartlets then decorate with the toasted hazelnut halves and hazelnut skins.
Alexis is a young French Pastry Chef.
He discovered his passion for pastry at the age of 14 and decided to make it his profession.
He trained at the Notre-Dame de la Providence technical college in Orchies (Dept. 59) from the age of 15.
He began his professional career at the age of 19 with Christophe MICHALAK in Paris and then went to work with Marie SIMON (Championne du Monde des Arts Sucrés) in Beaune where he is now.
Having been highly competitive and anxious to prove himself since his earliest years, he competed in the MAF (Best Artisan in France) Pâtissier and MAF Chocolatier during his training and is now preparing for the national final of the Worldskills competition which will be held in Lyon (Eurexpo) in early 2022.