Gianduja Tart

CREUSOIS

• 100g coarsely chopped hazelnuts
• 100g sugar (can be reduced)
• 25g flour
• 4 egg whites
  

1. Beat the egg whites until stiff and slowly incorporate them into the rest.
2. Line the bottom of a 20cm mold, butter the edges.
3. Cooking 20/30 minutes 180°
   

GANACHE GIANDUJA

• 340g cream
• 100g butter
• 100g gianduja
• 270g dark chocolate
  

1. Melt the chocolate + the butter + the gianduja
2. Pour over half of the cream brought to the boil. Emulsify.
3. Add the remaining cold cream.
4. Mix and leave in the fridge for 12 hours
5. Poaching with a nozzle 104 

 Recipe by chef @cedricgrolet ,prepared by the talented @laetice_patisse