Hazelnut chocolate streusel

ingredients preparation
  • 140g
    82% butter
  • 140g
    brown sugar
  • 140g
    hazelnut flour
  • 15g
    corn starch
  • 90g
    cake flour
  • 30g

Mix in a food processor until just combined.

Roll to 3 mm thick. Dock excessively to create a rough texture. Chill. Bake for 8-11 min. at 160°C (320°F). Once removed from the oven, immediately cut to 3 cm x 8 cm strips. Set aside in a dry place.

Gianduja praliné cream

ingredients preparation
  • 2g
    powdered gelatine (180 bloom)
  • 12g
    cold water

Bloom gelatine in cold water

  • 225g
    35% cream

Bring to the boil

  • 200g
  • 120g

Pour the cream over the praliné and gianduja. Add the melted gelatine. Emulsify with an immersion blender. 

Pour into a 17 mm height frame. Freeze. Cut into 1 cm x 8 cm. Set aside on the baked streusel in a cooler. 

Lemon sorbet

ingredients preparation
  • 158g

Heat to 50°C (122°F).

  • 10g
    invert sugar
  • 75g
  • 37g
    powdered glucose
  • 2g
    sorbet stabilizer

Add and heat to 85°C (185°F)

  • 125g
    fresh lemon juice

Mix with sugar syrup. Blend with immersion blender. Place in a cooler to mature overnight.

Blend and churn the following day. Freeze

White chocolate lemon mascarpone cream

ingredients preparation
  • 115g
    fresh lemon juice


  • 48g
  • 60g
    egg yolks

Whisk together. Temper into lemon juice. Cook to 85°C (185°F) while whisking.

  • 180g

Pour lemon mixture over chocolate. Emulsify with an immersion blender. 

  • 100g
    35% cream
  • 4g
    lemon zest

Combine and refrigerate overnight. Remove the zest and whip the cream to soft peaks.

  • 100g

Combine with softly whipped cream. Lightly fold into lemon mixture.

Gianduja plaque with caramelised hazelnuts

ingredients preparation
  • 200g
  • 4g


  • Q.S.

Sprinkle on top

Cut into 3 cm x 8 cm strips.

Finishing and presentation

- Place the hazelnut chocolate streusel on the plate.

- Place the gianduja praliné cream on one side of the streusel.

- Pipe the white chocolate lemon mascarpone cream on the other side.

- Place the gianduja plaque with the caramelised hazelnuts on top.

- Add a quenelle of the lemon sorbet.


Tip: Serve with a hot chocolate/hazelnut shot or warm praliné foam

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