Iced hazelnuts log


Created by
  • Jean-Claude David - MOF Glacier 1999, Ambassador Cacao Barry

Chocolate cake without flour

Ingredients Preparation
  • 240g
    egg yolks
  • 135g
    fine sugar
  • 135g
    Extra-Bitter Guayaquil
  • 30g
    Grand Caraque
  • 300g
    egg white
  • 130g
    fine sugar

Whisk with the first quantity of sugar. Melt Extra Bitter Guayaquil chocolate and Grand Caraque at 45°C Whisk the egg whites with the second quantity of sugar. Mix the melted chocolate with egg yolks and sugar and add whisked egg whites.

Iced hazelnuts parfait

Ingredients Preparation
  • 130g
  • 400g
  • 320g
    egg yolks
  • 1000g
    whipped double cream
  • 200g
    Pure Paste 100% Hazelnuts

Bake at 118°C the water and the sugar. Pour on the egg yolks. Whisk and make it cold. Add the whipped thick cream and the Hazelnut Pure Paste.

Chocolate favorite mi-amer ice cream

Ingredients Preparation
  • 2072g
  • 178g
    saccharose sugar
  • 183g
    invert sugar dough
  • 52g
    nonfat dry milk
  • 517g
    35% cream
  • 511g
    Chocolat Amer
  • 11g
  • 7g

Heat the milk, the saccharose sugar and the invert sugar dough at 30°C. Add the skimmed milk powder. At 40°C add cream UHT 35% fat. At 45°C pour on Chocolat Amer 60%. At 50°C, add the stabilizer and the emulsifier.


Ingredients Preparation
  • 400g
    glucose crystals
  • 600g
    blond glaze
  • 200g
    syrup at 1260°
Boil the syrup, the blond coating and the glucose sugar.

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