Noisetier

Topic: #Locallove 

Flavors: Hazelnut, citrus and milk chocolate

These are flavours that take me back to my Mediterranean origins without moving from  the land that welcomes me in the present.

Hazelnut ganache

Ingredients Preparation
  • 100g
    water
  • 100g
    dextrose
  • 120g
    sorbitol

Step 1. Mix the water with the sugars, bring to the boil.

Step 2. Pour over the Pure paste 100% hazelnut, the  Ghana 40% origin chocolate and the Barry cocoa butter.

Step 3. Emulsify with the electric mixer and fill the moulds.

Chocolate and hazelnuts croustillant

Ingredients Preparation
  • 10g
    hazelnut oil
  • 75g
    Chopped toasted hazelnut
  • pinch
    salt

Step 1. Melt the Ghana 40% origin chocolate and mix it  with the pure paste 100% hazelnut and hazelnuts oil. 

Step 2. Add the chopped hazelnuts, the Pailleté feuilletine and a pinch of salt to the previous mixture.  

Step 3. Fill the moulds.

Citrus gelée

Ingredients Preparation
  • 100g
    water
  • 70g
    sugar
  • 90g
    citrus juice
  • 3g
    pectin
  • piece(s)
    Citrus Zest

Step 1. Mix and bring all ingredients to the boil. 

Step 2. Leave to cool until it gels. 

Step 3. Mix to a puree texture. Keep cold and fill the moulds.

 

Zéphyr caramel spray

Ingredients Preparation
  • 300g
    100% Cocoa Butter

Melt the two ingredients, mix and set aside at 40°C.

Assembly and finishing

Step 1. Line the hazelnut molds with Zéphyr Caramel 35%, then pipe with de chocolate and hazelnuts croustillant one half of them. 

Step 2. Pipe a dot of gelée in the other half of the hazelnut mould and the hazelnut ganache onto the bottom  of the moulds. Leave to crystallize. 

Step 3. Put the two halves together and paint them with the tempered chocolate spray at 30°C. 

Step 4. Finish with a fine decoration of Lactée Barry 35% chocolate.

 

Get in Touch