100% nuts
- Level:
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Medium
Sablé hazelnut paste 100%
Used products: Sablé hazelnut paste 100%
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8.8 ozflour
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3.5 ozbutter
Preparation: Sablé hazelnut paste 100%
Mix butter and flour
Used products: Sablé hazelnut paste 100%
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4.4 ozpowdered sugar
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15.4 gryeast
Preparation: Sablé hazelnut paste 100%
Then add sugar and baking powder.
Used products: Sablé hazelnut paste 100%
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1.8 ozeggs
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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0.2 ozgelatin powder (200 Bloom)
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1.5 ozcold water
Preparation: Crémeux hazelnut & salted caramel
Mix gelatin with water.
Used products: Crémeux hazelnut & salted caramel
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6.3 ozmilk
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6.3 oz35% cream
Preparation: Crémeux hazelnut & salted caramel
Bring to boil milk, cream and paste.
Used products: Crémeux hazelnut & salted caramel
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1.1 ozglucose
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5.5 ozsugar
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0.1 ozfine salt
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5.5 oz35% 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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3.9 ozegg 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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0.4 ozinvert sugar
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9.5 ozCHD-P65ALTOBIO
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3.4 ozbutter
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10.2 oz35% cream
Preparation: Ganache Alto el sol
Make ganache at 50°C.
Hazelnuts caramelized praliné
Used products: Hazelnuts caramelized praliné
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4.9 ozNCB-HD702-BYEX
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5.3 ozChopped caramelised hazelnuts
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1.2 lbPRN-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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10.6 ozpeanut oil
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14.1 ozChopped caramelised hazelnuts
Preparation: Hazelnut gourmet glaze
Melt chocolate and glaze until 40C. Add nuts and oil.
Custard
Used products: Custard
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2.8 ozegg yolks
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2.2 lbWhole milk
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3.5 ozeggs
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8.8 ozfine sugar
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1.2 ozcorn starch
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1.4 ozflour
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1/2 piece(s)
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3.5 ozbutter
Preparation: Custard
Make custard and add butter. Set cool.
Custard with praliné
Used products: Custard with praliné
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5.3 ozM-8G310-N
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1.8 ozbutter
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1.5 lbcrème anglaise
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1.8 ozmascarpone
Preparation: Custard with praliné
Mix all ingredients and whip.
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