ingrediants
100 g Dulcey 35% Valrhona Couverture
10 g Hazelnut oil
80 g Valrhona Crunchy Eclat d’or biscuit
2 g Salt
preparation
Melt the 35% Dulcey couverture in the microwave then add the hazelnut oil, salt and Eclat d’or.
Mix properly until the crunchy biscuit is coated. Spread onto two thin plastic sheets and cut out 5 cm discs.
Store at +4° C until ready to assemble.
details
Store for up to 4 days at room temperature or 7 days at -18° C.
Recommended serving size 10 grams.
ingrediants
185 g Piedmontese hazelnut flour
150 g Granulated sugar
75 g 84% AOP Lescure butter sheets
275 g Whole eggs
60 g Fresh egg whites
40 g Granulated sugar
preparation
Whip the Piedmontese hazelnut flour, the granulated sugar and whole eggs in the Robot Coupe until the mixture is slightly lighter in colour. Melt the butter in the microwave at 45° C and pour slowly into the lightened mixture.
In the stand mixer, prepare a meringue with the egg whites and granulated sugar. Once the meringue is very frothy and firm, lighten the main mixture.
Spread the biscuit on a baking tray lined with a silicone mat and bake at 170° C for about 15 minutes.
Blast chill and store at -18° C until assembly.
details
Store for up to 3 days at room temperature or 7 days at -18° C.
Recommended serving size 10 grams.
ingrediants
180 g Valrhona Hazelnut Praline 66%
220 g Piedmontese hazelnut cream
60 g Cantonese hazelnut caramelised chopped into small pieces
preparation
In a bowl, mix the 66% hazelnut praline, the Piedmontese hazelnut cream and the chopped caramelised hazelnuts.
Pour the mixture into miniature moulds and chill at -25° C.
Store at -18° C until ready to assemble the dessert.
details
Store for up to 15 days at room temperature or 30 days at -18° C.
Recommended serving size 20 grams.
ingrediants
115 g Elle&Vire Cream 35% Mg Excellence
15 g Sosa inverted sugar
15 g Sosa 40De glucose syrup
2 g Sosa gold gelatine of bovine origin
170 g Azelia 35% Valrhona Couverture
310 g Elle&Vire Cream 35% Mg Excellence
3 g Salt
preparation
Heat the milk with the glucose and inverted sugar, add the gelatine rehydrated prior with the water.
Gradually pour the hot mixture onto the 35% Azelia couverture melted with the salt.
Mix to complete the emulsion. Add the liquid cream and mix once more.
Cool and let crystallise overnight.
details
Store for up to 7 days at +4° C or freeze.
Recommended serving size 25 grams.
ingrediants
100 g Elle&Vire Cream 35% Mg Excellence
200 g Valrhona Hazelnut Praline 66%
300 g Valrhona Glassa Neutra Absolu cristal
30 g Water for Absolu cristal
5 g Sosa gold gelatine of bovine origin
25 g Water for hydration
preparation
Rehydrate the gold gelatine with water.
Heat the cream together with the Absolu cristal and the water to 80° C then add the rehydrated gelatine.
Pour the hot mixture over the praline and mix until achieving a perfectly emulsified mixture.
Leave to rest at +4° C until the following day.
details
Store for up to 7 days at +4° C or 30 days at -18° C.
Recommended serving size 10 grams.
Assembly and finishing
Whip the 35% Azelia ganache and place 30 grams in each mould. Insert the filling of chopped hazelnut in the centre of the whipped ganache. Finish off the assembly with the soft biscuit and crunchy biscuit then chill at -18° C.
Heat the praline glaze to 35° C and coat the desserts then decorate with toasted hazelnuts and chopped caramelised hazelnuts.