Hazelnut Exotic Entremet

1. Mix everything together with a paddle

2. Crumble through a cooling rack

3. Freeze

4. Bake at 150C for 20 min

Note: 540g yields 360g after baking

1. Melt the first group of ingredients

2. Add the nut pastes

3. Fold in the crumble and feuilletine

4. Cast in a 4.5mm frame, 675g per frame

5. Cut 130mm disks

1. Sift the first group of ingredients

2. Whip the eggs and sugars until half whipped

3. Add the cream and hazelnut paste

4. Fold in the dries

5. Cast 390g per half sheet flexi

6. Bake at 170C, vent closed, for 6 min

7. Cut 130mm disks

1. Heat the first group of ingredients to 45C

2. Add the melted gelatin mass

3. Make an emulsion with the hazelnut paste

4. Burr mix

5. Cool until pipeable consistancy

6. Pipe onto 1 of the disks of Hazelnut Biscuit, and freeze

1. Heat the first group of ingredients to 40C

2. Add the sugar and pectin mixed together

3. Bring to boil

4. Cast 975g per half sheet flexi

5. Freeze

6. Cut 130mm disks

Note: 1000g yields 975 after cooking

If using 120mm insert instead of frame, cast 115g per cavity

1. Semi-whip the cream

2. Heat the milk and melted gelatin mass to 40C

3. Melt the chocolate and add the hazelnut paste

4. Add the milk in 3 increments , and emulsify

5. Burr mix

6. Cool to 30-35C

7. Fold with the whipped cream

1. Boil the milk and glucose

2. Pour over the remaining ingredients

3. Burr mix

4. Refrigerate overnight

5. Use at 34C