Luis Troyano - GBBO finalist at The Co-operative HQ 1 Angel Square

Look who was at our HQ, 1 Angel Square, Luis Troyano! 2014’s Great British Bake-Off finalist came to our Taste Centre kitchens to host a masterclass for a lucky few of our blogger friends to help promote our expanded home baking range.

Luis Troyano - GBBO finalist at The Co-operative HQ 1 Angel Square

Luis demoed his fabulous chocolate praline tart creation, bursting with orange and hazelnut goodness. He then helped the class create their own – see how they got on in the video below.

Feeling inspired? Try the recipe yourself at home…

Luis Troyano’s Chocolate Praline Tart

This is a quick and easy tart to make. There is no blind baking of the pastry required.

A round short crust pastry tart filled with a chocolate orange hazelnut frangipane. Topped with a whipped liqueur cream, candied hazelnuts and sliced oranges.

You will need a 23cm loose bottom tart tin greased and lined with non-stick baking parchment.

For the tart filling:
500g ready made short crust pastry block
120g Chocolate Hazelnut Spread (warmed slightly in a microwave)
125g unsalted butter (room temperature)
125g caster sugar
2 medium eggs (whisked in a bowl)
1 tbsp plain flour
Finely grated zest of 2 oranges
125g ground hazelnuts
50g plain chocolate chips

For the candied hazelnuts:
20 whole hazelnuts
150g caster sugar
150ml water

For the topping:
350ml double cream
2 tbsp icing sugar
2 tbsp orange liqueur such as Cointreau
2 oranges

Method

  • Preheat oven to 160c fan/180c/Gas 4
  • Spray the tin with cooking mist to grease. Place a round piece of non-stick baking parchment in the bottom of your tart tin. Roll out the pastry to a thickness of around 3mm on a well-floured surface and line the tin with it. Trim off the excess pastry by rolling the rolling pin across the top of the tart. Place in a fridge while you make the filling.
  • Cream together the butter and sugar until pale and fluffy.
  • Add the whisked eggs, ground hazelnuts, plain flour and orange zest into the creamed sugar and butter and mix briefly until well incorporated.
  • Fold in 80g of the chocolate hazelnut spread and chocolate chips until just mixed.
  • Take the pastry case and spread the remainder of the chocolate hazelnut spread evenly on the base.
  • Place the filling into a disposable piping bag and pipe the mixture evenly over the spread in the tart tin. Level it out using a small palette knife or the back of a large spoon.
  • Place the tart on the shelf in the lower half of the oven and bake for about 40 minutes until the filling is risen, set and a skewer placed in the filling comes out clean.
  • Allow to cool in the tin, then remove and place on your serving plate.
  • Make the candied hazelnuts. Place the water and sugar in a small saucepan and bring to a rolling boil. Add the hazelnuts and boil for 20 minutes. Drain with a sieve and spread on non stick parchment to dry.
  • Make the topping. Place the double cream and icing sugar in a mixer bowl and whisk for a minute. Add the liqueur and whisk until stiff peaks.
  • Place the whipped cream in a disposable piping bag fitted with a large star nozzle.
  • Prepare the oranges. Peel the oranges with a sharp knife and slice into thin rounds.
  • Pipe the cream all around the edge of the cooled tart.
  • Decorate with hazelnuts on top of the cream.
  • Place the oranges in the centre of the tart.

Masterclass Gallery:

Join the conversation! 1 Comment

  1. Luis, You make it all look so easy!

    Like

    Reply

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