Yield = 1 portion
Ingredients
1 ea Tartelette 4”
3 oz Caramel Cream
2 oz Hazelnut pieces, toasted
1 oz Bourbon Royal Sauce Vanille
1 ea Chocolate Quill, Marbled
Whipped cream
Vanilla cream
Chocolate Topping
Preparation
Warm Caramel Cream in pot and add hazelnut pieces. Fill Tartelette shell with caramel nut mixture and bake at 163°C/325°F in oven for 2 to 3 minutes until caramel begins to bubble.
Setting
Place Tartelette on plate with 1 ounce of Bourbon Royal Sauce Vanille.
Decoration
Decorate with whipped cream or vanilla cream on top of tart and one Marbled Quill. Finish with Chocolate Topping.
Specialty Ingredients
#31306 FELCHLIN-Swiss CARAMEL CREAM
#31351 FELCHLIN-Swiss BOURBON ROYAL SAUCE VANILLE
#31312 FELCHLIN-Swiss CHOCOLATE TOPPING
#20165 Tartelette 4”
#90252 Chocolate Quills, Marbled
