Gianduja Baklawa Tart

READY DOUGH FROM THE MARKET

1. Place a layer of Baklawa pastry sheets  in the bottom of a greased tart pan.
2. Brush the doug h with clarified butter Repeat the process till you get 8 layers of baklawa .
3. Press the Baklawa with another tart mold same size.Preheat  the oven to 170 C.
4. Place the tart pan  on a baking tray and bake far 15 mins.
5. Remove the mold and bake uncovered far an additional 10 to 15 mins, or until the baklawa shell is lightly golden. 

1. In a saucepan boil together the water and sugar.
2. Add the orange blossom 

1. In a saucepan, heat the cream  add the gelatin.
2. Pour the cream  over the chocolate, emulsify with  a hand blender to obtain a smooth texture.
3. Add the orange blossom  and the 355g cold cream.
4. Keep covered in the fridge far next day. 

1. Pastry cream method.

1. Bring the cream with the milk  to a boil and pour over the egg  yolks previously mixed with the sugar.
2. Cook at 84/82 º C, pass through a fine sieve and use immediately. 

1. In a small saucepan bring all of  the ingredients to a boil.
2. Allow to cool a nd refrigerate far at least 4 h. 
3. Blend until smooth befare using. 

1. Mix all the ingredients in sequence  use the paddle accessory.
2. Fill the  pre-baked tart shell with the frangipane filling.
3. Bake at 760 C  for 20 mins, or until the frangipane  is golden brown in color 

1. When the English cream is hot, emulsify with a Hand blender the cream and the chocolate gianduja  to obtain a smooth texture.
2. Mix the mixture, taking care not to incorporate air and to work at a temperature between 35 º e a nd 45 º C.
3. Reserve it for next day.
4. Put the crémeux in a piping bag fitted with a nozzle. 

1. In the baked Baklawa tart shells, pipe the gianduja Chocolate crémeux and the whipped orange blossom ganache into dot shape.
2. Add on top citrus gel and sprinkle sorne roasted hazelnuts.