Tarte profiteroles, en parts individuelles

Prepare the pâte sablée à la noisette the day before by mixing flour, butter, icing sugar, hazelnut powder, salt, egg yolks, and baking powder, then refrigerate.

Prepare the pâte à choux the day before by boiling water and butter, then adding flour and salt, followed by incorporating whole eggs until smooth.

Prepare the craquelin the day before by mixing brown sugar, butter, and flour, then refrigerate.

Prepare the chocolate chantilly the day before by whipping cream with glucose and melted dark and milk chocolate until fluffy.

Prepare the nature and praliné chantilly by whipping cream with praliné and icing sugar until fluffy.

Assemble the profiteroles with the various chantillys and garnish with Cara Crakine, cocoa butter, gold flakes, and icing sugar.

Spice Level:

Dietary

Allergens