Combine the ground almonds, icing sugar and ground hazelnuts.
Beat the egg whites and add the sugar.
Combine the two mixtures and spread 1 kg onto each baking sheet.
Sprinkle each baking sheet with 120 g of chopped hazelnuts and bake at 170°C for approximately 14 min.
Use a stencil to cut out.
Toast the hazelnuts and combine with the crumble and feuilletine flakes.
Combine the praliné with the melted chocolate and cocoa butter then add the first mixture.
Add the fleur de sel and spread 150 g of the mixture in each base mould.
Combine the praliné at 4°C with the melted cocoa butter.
Let crystallize slightly then pipe 145 g onto each hazelnut dacquoise.
Heat the cream without bringing it to the boil. Add the egg yolks.
Heat to 82°C, pour over the chocolate, cocoa butter and hazelnut paste, then blend with a mixer.
Store at 4°C then, using a n°12 tip, pipe 160 g onto each praliné fondant covered dacquoise.
Heat the cream (1) with the honey.
Add the rehydrated gelatine and pour over the hazelnut praliné and hazelnut paste.
Blend with a mixer and cool to 26°C. Fold in the whipped cream (2).
Fill each mould with 240 g of hazelnut cream and top with the insert. Let harden and smooth.
Heat the 65 g of water, sugar and glucose to 108°C.
Remove from the heat and add the concentrated milk. Bring back to the boil.
Pour over the milk couverture and stir in the rehydrated gelatine.
Blend with a mixer and let cool. Unmould the entremets and cover with the glaze at 25°C.Set on top of the crunchy wafers.
Heat the milk and cream (1) with the sugar and hazelnut paste then add the rehydrated gelatine.
Pour over the milk couverture, blend with a mixer and add the cream (2).
Let chill for 12 hours in the refrigerator then whip with a whisk.
Place the straw basket decoration made of milk couverture in the centre of the glazed entremets.
Whisk the whipped ganache and pipe 122 g into the centre of each entremets.
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As someone with a genuine sweet tooth, Yann Brys has the love of baking written into his genes.