Cupcakes with hazelnut cocoa spread

Steps

1. Prepare the dough for the cocoa tart. Take the butter out of the fridge and leave it at room temperature to soften.
2. Mix the flour, icing sugar, hazelnut powder, cocoa and salt. Add the softened butter and mix everything together. Add the egg and stir until you have a smooth dough. Chill for 1 hour before rolling out.
3. Remove the dough from the refrigerator and roll it out between two sheets of baking paper. Place the dough back in the refrigerator for 30 minutes to make it easier to work with. Prepare your tart bases, prick them with a fork and bake them for 15 minutes at 160 °C.
4. Prepare the ganache. Put the Bonne Maman hazelnut and cocoa spread and the dark chocolate in one bowl and the two egg yolks in another bowl. Bring the cream to the boil, pour some of it over the egg yolks, stir and add the rest of the cream.
5. Heat the cream in a saucepan to thicken it slightly. Pour the hot mixture over the chocolate and Bonne Maman hazelnut and cocoa spread and stir to form a smooth, homogeneous ganache.
6. Pour the cream onto the cake bases and leave to set in a cool place for at least 1 hour.
7. Sprinkle the tartlets with praline. Make chocolate discs that are slightly smaller than your tartlets, dust them with cocoa to make them look softer, and serve them to your loved ones.