Hazelnut Cream Puff Tart

Flavor: Sweet; Technique: Baked; Time: One hour; Difficulty: Moderate.

Step-by-Step Cooking Instructions for Hazelnut Cream Puff Tart

Start by making the tart crust: Soften the butter at room temperature, add powdered sugar, and beat with an electric mixer until smooth and no granules remain.

Beat the eggs, pour them into the whipped butter in two batches, and mix well with an electric mixer.

Sift in the cake flour, and mix evenly with a spatula.

Knead into a dough, let it rest for 10 minutes, and set aside.

Take 50g of dough, place it between plastic wrap, and roll it into a circular shape.

Place the dough in the mold, trim off the excess dough around the edges, and use a fork to poke holes in the pastry.

Preheat the oven to 170 degrees Celsius, bake for 20 minutes, then remove and let cool.

Next, make the cream puff part: Heat water and butter in a pot over medium heat until the sugar and butter melt.

Bring to a boil, reduce heat, and quickly stir in the cake flour until no dry flour remains. Once the flour and water are fully mixed, turn off the heat.

Cool slightly, then gradually add the beaten eggs, stirring until the batter is fully absorbed.

Lift the batter to form a triangular shape.

Transfer the batter to a piping bag, line a baking sheet with parchment paper, and pipe out circular batter shells.

Now, make the puff pastry part: Soften the butter in advance, add powdered sugar, and beat with an electric mixer until smooth.

Sift in the cake flour and cocoa powder, knead into a smooth dough without lumps.

Roll out to a thickness of 0.3mm, cut into the same size as the batter.

Place the puff pastry on top of the cream puff batter.

Preheat the oven to 180 degrees Celsius, bake for 40 minutes until golden brown. Once done, let it cool.

Prepare the filling: Mix egg yolks with granulated sugar and cake flour until well combined.

Heat milk, bring to a simmer, then pour into the egg mixture while stirring.

Return to heat, cook until thickened.

Cool slightly, then mix in hazelnut spread until well combined.

Whip the whipping cream until stiff peaks form.

Combine with hazelnut spread until mixed well.

Transfer to a piping bag.

Pipe onto the tart, top with large cream puffs.

Melt chocolate over a double boiler.

Pipe chocolate on the surface and sprinkle with powdered sugar.

Enjoy the finished product.