Ultraviolet pyramide
- Level:
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Difficult
- Makes:
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Recipe for 5 pieces
Hazelnut Chocolate cake
Used products: Hazelnut Chocolate cake
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12.1 ozWhole milk
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13.4 ozcaster sugar
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11.4 ozalmond paste
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1.0 lbwhole eggs
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14.1 ozflour
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0.3 ozbaking powder
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3.0 ozDCP-22GT-BY
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0.9 lbbutter
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5.7 ozcrushed hazelnuts
Preparation: Hazelnut Chocolate cake
Make a ganache with milk and couverture chocolate (Fleur de Cao™ 70%). Emulsify with a
mixer, blend the caster sugar, marzipan and eggs. Stir in the mixture, sift the flour, baking
powder, cocoa powder, ganache, melted butter at 45°C. Finish with hazelnuts soaked in a
ventilated oven at 150°C for about 40 minutes.
Praliné Feuilletine
Used products: Praliné Feuilletine
Preparation: Praliné Feuilletine
With a help of a mixer, Pour over the praline 50% hazelnut, the chocolate couverture and
the cocoa butter 100% then finish by adding Pailleté Feuilletine™.
Praliné orange compote
Used products: Praliné orange compote
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2.6 ozinvert sugar
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1.1 lborange juice
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0.9 ozcaster sugar
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0.4 ozNH pectin
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0.4 ozlemon juice
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3.0 ozGelatin mass (12 gr gelatin powder, 200 bloom and 72 gr water)
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1.4 ozCointreau 60%
Preparation: Praliné orange compote
In a saucepan, boil invert sugar, orange juice and sugar with NH pectin. Once boiling, add
lemon juice, boil for 4 minutes. Out of the fire. Add the gelatin mass and the praline. Add the
Cointreau after cooling to 50°C. Reserve for assembly.
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