100% nuts

Recipe

Created by

Wielfried Hauwel - Head of the Chocolate Academy™ centre Russia

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 NPN-HA1BY 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 NPN-HA1BY	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 CHD-P65ALTOBIO 97g butter 290g 35% cream	Make ganache at 50°C.

Hazelnuts caramelized praliné

ingredients	preparation
140g NCB-HD702-BYEX 150g Chopped caramelised hazelnuts 540g PRN-PIE502BY	Melt cocoa butter until 55C. Add praline, hazelnut grains and tempering.

Hazelnut gourmet glaze

ingredients	preparation
400g CHM-Q41ALUN 400g CHW-N34ZEPH 2000g M-9DBV 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 M-8G310-N 50g butter 700g crème anglaise 50g mascarpone	Mix all ingredients and whip.