Hazelnut Indulgence

For the gianduja whipped cream

Ingredients Preparation
  • 5g
    gelatin 200 Bloom
  • 29g
  • 161g
  • 244g
  • 309g
  1. Bloom the gelatin with water.
  2. Heat milk and add bloomed gelatin. Pour gelatin over the partially melted Gianduja.
  3. Mix well then add the heavy cream.
  4. Hand blend then store overnight before whipping it.

For the coating for choux paste

Ingredients Preparation
  • 22g
    cocoa butter
  • 441g
  • 67g
    grape seed oil
  1. Melt and hand blend very well cocoa butter, chocolate and oil.
  2. Fold in the almond brittle crunch.
  3. Use at 113O F on a partially frozen choux.

For the choux paste dough

Ingredients Preparation
  • 194g
  • 194g
    whole milk
  • 155g
  • 233g
  • 3g
  • 7g
  • 7g
    trimoline
  • 403g
    whole eggs
  1. Dry out the dough for 1 minute.
  2. Mix until you reach 113O F.
  3. Start adding the eggs slowly.
  4. Let the dough rest 1 hour in the fridge.
  5. Pipe choux and spray with clarified butter.
  6. Bake at 330O F in a deck oven. Let cool.

Note: This can be frozen and when used heated by flashing for 5 minutes at 300O F.

For the praline pastry cream

Ingredients Preparation
  • 250g
  • 2g
    vanilla bean
  • 45g
  • 17g
    Cornstarch
  • 83g
    egg yolks
  • 21g
  1. Make a pastry cream, at the end add the butter.
  2. Cool down for a few hours in the fridge then add the hazelnut praliné/paste.

For the procedure

  1. Fill choux with praliné pastry cream.
  2. Let freeze for 10 minutes.
  3. Dip/pour coating over choux.
  4. Add hazelnut skin.
  5. Let set.
  6. Whip gianduja cream.
  7. Pipe cream on top of choux.
  8. Decorate as desired.

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