100% nuts

Sablé hazelnut paste 100%

Ingredients Preparation
  • 250g
    flour
  • 100g
    butter

Mix butter and flour

  • 125g
    powdered sugar
  • 1g
    yeast

Then add sugar and baking powder.

  • 52g
    Pure Paste 100% Hazelnuts
  • 50g
    eggs

At the end add paste and eggs.

Crémeux hazelnut & salted caramel

Ingredients Preparation
  • 7g
    gelatin powder (200 Bloom)
  • 42g
    cold water

Mix gelatin with water.

  • 180g
    milk
  • 180g
    35% cream
  • 30g
    Pure Paste 100% Hazelnuts

Bring to boil milk, cream and paste.

  • 30g
    glucose
  • 155g
    sugar
  • 2g
    fine salt
  • 155g
    35% cream

Make dry caramel with glucose and sugar.  Deglaze, add salt.

  • 110g
    egg yolks

Make custard with egg yolks. 

Add gelatin mass.

Set cool until 25C and mix with whipped cream.

Ganache Alto el sol

Ingredients Preparation
  • 11g
    invert sugar
  • 270g
    Alto El Sol
  • 97g
    butter
  • 290g
    35% cream

Make ganache at 50°C.

Hazelnuts caramelized praliné

Ingredients Preparation
  • 140g
    Deodorized Cocoa Butter
  • 150g
    chopped caramelised hazelnuts

Melt cocoa butter until 55C. Add praline, hazelnut grains and tempering. 

Hazelnut gourmet glaze

Ingredients Preparation
  • 400g
    Alunga™
  • 400g
    Zéphyr™
  • 2000g
    Pâte à Glacer Ivoire
  • 300g
    peanut oil
  • 400g
    chopped caramelised hazelnuts

Melt chocolate and glaze until 40C. Add nuts and oil. 

Custard

Ingredients Preparation
  • 80g
    egg yolks
  • 1000g
    whole milk
  • 100g
    eggs
  • 250g
    fine sugar
  • 35g
    corn starch
  • 40g
    flour
  • 1/2piece(s)
  • 100g
    butter

Make custard and add butter. Set cool.

Custard with praliné

Ingredients Preparation
  • 150g
    Praline 50% Noisettes
  • 50g
    butter
  • 700g
    crème anglaise
  • 50g
    mascarpone

Mix all ingredients and whip.         

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