Chocolate, peach, hazelnuts

Recipe

Products

Cocoa powder and cocoa products - Selección 22 - 1 kg bag

Nuts - Hazelnut praliné - 5kg bucket

Premium line, Origin - Ocumare - drops - 1.5 kg bag

Premium line, Selección - Jade - tablet - 200 g flowpack

Chocolate couvertures - Istak - drops - 5 kg bag

Cocoa powder and cocoa products - Cocoa butter - drops - 3kg bucket

COCOA SPONGE CAKE

ingredients	preparation
125g granulated sugar 200g whole hazelnuts 300g eggs 125g caster sugar 55g weak flour 20g Cocoa powder and cocoa products - Selección 22 - 1 kg bag 5g yeast 100g almond flour 250g melted butter 10g amaretto liqueur	Caramelize the hazelnuts with the sugar. Leave to cool. Use a coupé to crush the caramelized hazelnuts together with the other solids except for the caster sugar. Mix the egg with the caster sugar until everything has completely dissolved. Add the Amaretto. Mix together liquids and solids. Lastly, homogenize by adding the butter. Leave to rest for one hour. Spread on a baking tray to a thickness of 0.4 cm. Bake at 180ºC.

ingredients

preparation

125g

granulated sugar
200g

whole hazelnuts
300g

eggs
125g

caster sugar
55g

weak flour
20g

Cocoa powder and cocoa products - Selección 22 - 1 kg bag
5g

yeast
100g

almond flour
250g

melted butter
10g

amaretto liqueur

Caramelize the hazelnuts with the sugar. Leave to cool.
Use a coupé to crush the caramelized hazelnuts together with the other solids except for the caster sugar.
Mix the egg with the caster sugar until everything has completely dissolved.
Add the Amaretto.
Mix together liquids and solids.
Lastly, homogenize by adding the butter. Leave to rest for one hour.
Spread on a baking tray to a thickness of 0.4 cm. Bake at 180ºC.

PATE A BOMBE

ingredients	preparation
120g pasteurized egg yolks 50g pasteurized egg(s) 90g caster sugar 60g water	Place everything in a bowl. Cook in bain-marie to 82ºC.

HAZELNUT MOUSSE

ingredients	preparation
220g cream 450g Nuts - Hazelnut praliné - 5kg bucket 100g pure hazelnut paste 5piece(s) gelatin 500g soft whipped cream 140g pâte à bombe	Boil the cream. Heat the paste and the praline in bain-marie so it tempers. Mix with the cream and add the gelatin, previously melted in the microwave. Add the semi-whipped cream. Finish off the pâte à bombe.

PEACH GEL

ingredients	preparation
250g peach(es) 25g sugar 80g white peach puree 1piece(s) vanilla 1piece(s) gelatin leaves	Peel and cut the peach into regular 5 mm cubes. Caramelize the sugar and add the peach. Sautée. Remove from the heat and mix with the hot purée and the vanilla pulp. Add the gelatin leaves previously soaked in cold water and ice. Gelify in 12 cm x 5 mm discs. Freeze.

OCUMARE MOUSSE

ingredients	preparation
240g cream 240g Premium line, Origin - Ocumare - drops - 1.5 kg bag 80g egg yolks 370g soft whipped cream	Heat the cream and egg yolks to 82ºC. Add the couverture and mix until everything is homogenized and melted. Mix with the the semi-whipped cream.

COCOA GLAZE

ingredients	preparation
110g water 50g liquid glucose 100g dextrose 110g 35% cream 25g nonfat dry milk 350g sugar 140g Cocoa powder and cocoa products - Selección 22 - 1 kg bag 250g cold neutral gelatine 16piece(s) gelatin leaves	Place the water, glucose and dextrose in a pan. Heat to 40ºC. Add the cream, powdered milk, sugar and powdered cocoa. Leave to cook until the mixture starts to boil. Remove from the heat and add the gelatin leaves previously soaked. Mix thoroughly using the food processor at low speed (do not add air). Add the neutral gelatin and continue mixing. Leave to rest and glaze at 35ºC.

FALSE PEACH STONE

ingredients	preparation
100g Premium line, Selección - Jade - tablet - 200 g flowpack 50g Chocolate couvertures - Istak - drops - 5 kg bag 20g Cocoa powder and cocoa products - Cocoa butter - drops - 3kg bucket 50g raw almond powder Q.S. Polignac almonds	Melt the chocolates and the cocoa butter separately. Combine them. Add the almond praline. Temper the mixture at 24ºC. Pour the mixture into the mould, inserting a Polignac almond inside. Leave to crystallize and remove from the mould

POLIGNAC ALMOND

ingredients	preparation
100g raw Largueta almonds 50g sugar 50g glucose 100g water	Make a syrup with the glucose, sugar and water. When it boils, add the almonds and cover the pan. Remove from the heat. Leave to cool and drain the almonds. Return the syrup to the heat and repeat the operation once more. When cooled, drain and toast them in the oven at 145ºC until completely crispy.

ASSEMBLY

Place a layer of Ocumare mousse in the bottom of the mould. Next, add a disc of sponge cake, pressing down so the walls rise. Cover with a thin layer of hazelnut mousse, then place a disc of peach gel on top.
Fill with hazelnut mousse making a thin layer. Next, add another layer of Ocumare mousse and place a disc of sponge cake on top.
Freeze.
Remove from the mould.
Heat the glaze and glaze at 35ºC. Decorate with a false stone.