Dulcey Apple and Hazelnut Caramel Tart

Dulcey Dome

1. 1. Start by hydrating the gelatin in cold water. This means placing the gelatin sheets in a bowl of cold water and letting them sit for a few minutes until they become soft and pliable.
   2. Melt the Dulcey chocolate in the microwave. You can do this by breaking the chocolate into small pieces and microwaving it in short intervals, stirring in between, until it's melted and smooth.
   3. Heat the milk in a saucepan until it's warm but not boiling. Take the saucepan off the heat and add the hydrated gelatin to the milk. Mix well until the gelatin is completely dissolved.
   4. Pour the milk mixture over the melted chocolate in a mixing bowl. Mix well until the chocolate is fully incorporated into the milk mixture.
   5. Add the whipped cream to the chocolate mixture and mix gently until fully combined.
   6. Pour the Dulcey mousse into the domed mold that comes with the ring kit. This mold is usually made of silicone and sits on top of a baking sheet to keep it stable.
   7. Place the baking sheet with the mold in the freezer and let it freeze overnight. This will allow the mousse to set and become firm.

   By following these steps, you'll be able to make a smooth and creamy Dulcey mousse that's perfect for your apple and hazelnut caramel tart.

Pastry Crust

1. Topping:

   1. In a small bowl, whisk together 1 egg yolk (between 18 and 20g) and 3/4g of liquid cream until well combined.

   Pastry crust:

   1. In the bowl of a stand mixer fitted with the paddle attachment, add small pieces of butter, flour, icing sugar, hazelnut powder, and salt. Mix until the mixture is well combined and has a sandy texture.
   2. Add an egg to the mixture and mix until the dough begins to form a ball.
   3. Roll out the dough to a thickness of 2mm between 2 sheets of parchment paper and refrigerate it overnight.
   4. The next day, use a dark circle to cut out the pastry and remove the excess with a knife.
   5. Bake the pastry shell, placed on an Air Mat baking mat, blind at 320°F for 15 minutes.
   6. After removing the pastry from the oven, let it cool and brush it with glaze.

   By following these steps, you'll be able to create a delicious and crispy pastry crust for your tart, as well as a tasty topping to add an extra layer of flavor and texture.

Hazelnut Cream

1. 1. In a mixing bowl, mix together the butter and icing sugar until smooth.
   2. Add the hazelnut powder to the mixture and stir until well combined.
   3. Crack an egg into the mixture and mix until the mixture is smooth and creamy.
   4. Pour the hazelnut cream mixture over the pre-baked tart base.
   5. Bake the tart again at 320°F for 10-15 minutes, or until the hazelnut cream is cooked and the tart is golden brown.

Fondant Apple

1. 1. Peel the apples and cut them into small pieces.
   2. Place the apple pieces in a saucepan over low heat.
   3. Cook the apple pieces over low heat until they are well cooked. This should take about 15-20 minutes, depending on the size of the apple pieces.
   4. Once the apples are well cooked, remove the saucepan from the heat and let them cool.
   5. The cooked apples can now be used as desired in your recipe.

Creamy Caramel with Hazelnut Praline Paste

1. 1. In a saucepan over medium heat, make a dry caramel by heating sugar until it melts and turns a deep amber color. Be careful not to let it burn.
   2. In a separate saucepan, heat the cream until it's just about to boil, then take it off the heat.
   3. Gradually add the cream to the caramel, whisking constantly. Be careful as the mixture will bubble up.
   4. Add cold butter and hazelnut praline paste to the caramel mixture, stirring until well combined.
   5. Leave the mixture to cool completely.
   6. Pour the caramel mixture into the bottom of the pre-baked tart shell.
   7. Arrange the cooked apple pieces on top of the caramel.
   8. Place the tart in the fridge to chill.

Frosting

1. 1. In a small bowl, soak the powdered gelatin in 1 1/2 tablespoons of cold water.
   2. In a separate bowl, combine the chocolate and liquid cream.
   3. In a saucepan, heat the water, glucose, and sugar over low heat. Once the mixture reaches 220°F, pour it over the bowl with the chocolate and cream.
   4. Add the soaked gelatin to the mixture and use an immersion blender to mix everything together. Be careful not to incorporate air into the mixture, as this can cause bubbles to form.
   5. Once the frosting has cooled to 95-100°F, remove the dulcey dome from the mold and place it on a frosting grid.
   6. Pour the frosting over the dome, covering it completely.
   7. Place the dome on top of the tart.
   8. Decorate the tart as desired.