100% nuts

100% nuts

Level:
Medium

Sablé hazelnut paste 100%

Used products: Sablé hazelnut paste 100%

  • 8.8 oz
    flour
  • 3.5 oz
    butter

Preparation: Sablé hazelnut paste 100%

Mix butter and flour

Used products: Sablé hazelnut paste 100%

  • 4.4 oz
    powdered sugar
  • 15.4 gr
    yeast

Preparation: Sablé hazelnut paste 100%

Then add sugar and baking powder.

Used products: Sablé hazelnut paste 100%

Preparation: Sablé hazelnut paste 100%

At the end add paste and eggs.

Crémeux hazelnut & salted caramel

Used products: Crémeux hazelnut & salted caramel

  • 0.2 oz
    gelatin powder (200 Bloom)
  • 1.5 oz
    cold water

Preparation: Crémeux hazelnut & salted caramel

Mix gelatin with water.

Used products: Crémeux hazelnut & salted caramel

Preparation: Crémeux hazelnut & salted caramel

Bring to boil milk, cream and paste.

Used products: Crémeux hazelnut & salted caramel

  • 1.1 oz
    glucose
  • 5.5 oz
    sugar
  • 0.1 oz
    fine salt
  • 5.5 oz
    35% cream

Preparation: Crémeux hazelnut & salted caramel

Make dry caramel with glucose and sugar.  Deglaze, add salt.

Used products: Crémeux hazelnut & salted caramel

  • 3.9 oz
    egg yolks

Preparation: Crémeux hazelnut & salted caramel

Make custard with egg yolks. 

Add gelatin mass.

Set cool until 25C and mix with whipped cream.

Custard

Used products: Custard

  • 2.8 oz
    egg yolks
  • 2.2 lb
    Whole milk
  • 3.5 oz
    eggs
  • 8.8 oz
    fine sugar
  • 1.2 oz
    corn starch
  • 1.4 oz
    flour
  • 1/2 piece(s)
  • 3.5 oz
    butter

Preparation: Custard

Make custard and add butter. Set cool.

Custard with praliné

Used products: Custard with praliné

  • 5.3 oz
    M-8G310-N
  • 1.8 oz
    butter
  • 1.5 lb
    crème anglaise
  • 1.8 oz
    mascarpone

Preparation: Custard with praliné

Mix all ingredients and whip.