Streetroll

Chocolate Biscuit

Ingredients Preparation
  • 490g
    white egg
  • 300g
    Crystal sugar
  • 374g
    whole milk
  • 80g
    virgin hazelnut oil
  • 200g
    Saint-Domingue
  • 220g
    TPT hazelnut/flour
  • 80g
    Plein Arôme
  • 200g
    yolk
  • 240g
    eggs

Whip egg white and crystal sugar. Boil whole milk, virgin hazelnut oil and Cacao Barry chocoalte. Pour over TPT hazelnut and Cacao Barry Plein Arôme chocolate. Add egg yolk. Progressively add eggs. Incorporate the meringue, spread the biscuit to 8mm thick, bake 9 min at 180°C. When taking out of the over, put upside down over a sheet.

Ganache Saint-Domingue

Ingredients Preparation
  • 240g
    40% cream
  • 240g
    unsweetened concentrated milk
  • 36g
    glucose DE 60
  • 20g
    sorbitol powder
  • 448g
    Saint-Domingue
  • 70g
    Dry butter 82%
  • 14g
    hazelnut oil

Bring cream, unsweetened condensed milk, glucose DE60 and sorbitol powder to a boil. Pour over Cacao Barry chocolate. Add dry butter 82% and hazelnut oil.  Mix to obtain a homogeneous consistency, spread over the previously soaked biscuit.

Hazelnut Cacao Syrup

Ingredients Preparation
  • 130g
    water
  • 80g
    Crystal sugar
  • 30g
    Saint-Domingue
  • 25g
    Pure Paste 100% Hazelnuts

Bring all ingredients to a boil. Sieve into a soaked box at 60°C.

Hazelnut chips caramel

Ingredients Preparation
  • 135g
    Crystal sugar
  • 265g
    35% cream
  • 68g
    glucose DE 60
  • 2g
    fleur de sel
  • 1/4piece(s)
    Taha vanilla
  • 50g
    Dry butter 82%
  • 31g
    Deodorized Cocoa Butter
  • 40g
    Pure Paste 100% Hazelnuts
  • 30g
    chopped hazelnuts

Caramelise crystal sugar. Boil cream, glucose, fleur de sel and Taha vanilla. De-cook using the boiled cream, cook at 110°C. Quickly bring to cool down. At 50°C, mix in dry butter cocoa butter, hazelnut paste and chopped hazelnuts. Mould into tube of 2,2cm, freeze, place onto the ganache and roll together, put in the fridge.

Chocolate Icing

Ingredients Preparation
  • 300g
    Pâte à Glacer Brune
  • 800g
    Saint-Domingue
  • 120g
    hazelnut oil
  • 200g
    cocoa butter
  • 3g
    Cacao Barry - Power Flower black

Melt compound coating with Cacao Barry chocolate. Blend in hazelnut oil. Melt together cocoa butter and Cacao Barry Power FLower. Ice the cake at 8°C using the icing at 38°C, then spray the cake. Present on the rectangular plate. Put the second one into the presentation box.

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