100% nuts
- Level:
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Medium
Sablé hazelnut paste 100%
Used products: Sablé hazelnut paste 100%
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250 gflour
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100 gbutter
Preparation: Sablé hazelnut paste 100%
Mix butter and flour
Used products: Sablé hazelnut paste 100%
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125 gpowdered sugar
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1 gyeast
Preparation: Sablé hazelnut paste 100%
Then add sugar and baking powder.
Used products: Sablé hazelnut paste 100%
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52 gNPN-HA1BY
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50 geggs
Preparation: Sablé hazelnut paste 100%
At the end add paste and eggs.
Crémeux hazelnut & salted caramel
Used products: Crémeux hazelnut & salted caramel
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7 ggelatin powder (200 Bloom)
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42 gcold water
Preparation: Crémeux hazelnut & salted caramel
Mix gelatin with water.
Used products: Crémeux hazelnut & salted caramel
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180 gmilk
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180 g35% cream
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30 gNPN-HA1BY
Preparation: Crémeux hazelnut & salted caramel
Bring to boil milk, cream and paste.
Used products: Crémeux hazelnut & salted caramel
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30 gglucose
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155 gsugar
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2 gfine salt
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155 g35% cream
Preparation: Crémeux hazelnut & salted caramel
Make dry caramel with glucose and sugar. Deglaze, add salt.
Used products: Crémeux hazelnut & salted caramel
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110 gegg yolks
Preparation: Crémeux hazelnut & salted caramel
Make custard with egg yolks.
Add gelatin mass.
Set cool until 25C and mix with whipped cream.
Ganache Alto el sol
Used products: Ganache Alto el sol
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11 ginvert sugar
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97 gbutter
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290 g35% cream
Preparation: Ganache Alto el sol
Make ganache at 50°C.
Hazelnuts caramelized praliné
Used products: Hazelnuts caramelized praliné
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140 gNCB-HD702-BYEX
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150 gChopped caramelised hazelnuts
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540 gPRN-PIE502BY
Preparation: Hazelnuts caramelized praliné
Melt cocoa butter until 55C. Add praline, hazelnut grains and tempering.
Hazelnut gourmet glaze
Used products: Hazelnut gourmet glaze
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300 gpeanut oil
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400 gChopped caramelised hazelnuts
Preparation: Hazelnut gourmet glaze
Melt chocolate and glaze until 40C. Add nuts and oil.
Custard
Used products: Custard
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80 gegg yolks
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1000 gWhole milk
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100 geggs
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250 gfine sugar
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35 gcorn starch
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40 gflour
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1/2 piece(s)
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100 gbutter
Preparation: Custard
Make custard and add butter. Set cool.
Custard with praliné
Used products: Custard with praliné
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150 gM-8G310-N
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50 gbutter
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700 gcrème anglaise
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50 gmascarpone
Preparation: Custard with praliné
Mix all ingredients and whip.
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