95 g eggs 185 g egg yolks 232 g egg whites 232 g granulated sugar 77 g plain flour (T55, approximately 11% protein) 77 g powdered hazelnuts 1 g tonka beans 3 g lime zest 47 g Elle & Vire gourmet butter 82% fat 950 g total weight
Hazelnut praliné mousse
141 g hazelnut praliné 99 g crunchy hazelnut praliné 42 g hazelnut paste 106 g custard 30 g gelatin mass 543 g Excellence whipping cream 35% fat 233 g Mascarpone 106 g glucose meringue 1300 g total weight
Hazelnut praliné
82 g water 514 g granulated sugar 0.51 g Exhausted dried vanilla pods 514 g whole raw hazelnuts 1112 g total weight 890 g total weight after reduction
Crunchy hazelnut praliné
99 g hazelnut praliné 99 g total weight
Custard
96 g milk 19 g egg yolks 10 g granulated sugar 125 g total weight 106 g total weight after reduction
Gelatin mass
8 g powdered 200-bloom gelatine 45 g water 53 g total weight
Glucose meringue
72 g glucose syrup 47 g egg whites 118 g total weight 106 g total weight after reduction
Reconstitued crunch
350 g hazelnut cream cheese streusel 59 g feuillantine 241 g milk chocolate 46% 650 g total weight
Hazelnut cream cheese streusel
76 g Elle & Vire gourmet butter 82% fat 38 g French cream cheese 107 g plain flour (T55, approximately 11% protein) 76 g ground hazelnuts unpeeled 114 g granulated sugar 1 g salt 412 g total weight 350 g total weight after reduction
Chocolate hazelnut dipping and spraying mixture
498 g cocoa butter 249 g milk chocolate 40% 249 g milk chocolate gianduja 4 g soluble yellow colouring 1000 g total weight
Mascarpone decorative cream
36 g milk 36g g sugar 23 g gelatin mass 77 g Mascarpone 329 g Excellence whipping cream 35% fat 500 g total weight
Dark chocolate snowflakes
500 g dark chocolate 63% 50 g whole hazelnuts QS gold leaf 550 g total weight
In another bowl, beat the egg whites with the sugar until stiff.
Combine the two mixtures and fold in the combined flour and ground hazelnuts, grated tonka bean and lime zest followed by the warm melted butter.
2
Hazelnut praliné mousse
Combine the custard with the melted gelatin mass.
Add the two types of praliné and the hazelnut paste.
Stir to combine.
At 28°C, add the whipped together cream and mascarpone.
Gently fold in the glucose meringue.
3
Hazelnut praliné
Warm the hazelnuts in the oven.
Make a sugar syrup cooked to 117°C with the water, sugar and vanilla 117°C and add the warmed hazelnuts.
Then stir to coat, caramelizing slightly until the hazelnuts are toasted and the caramel dark.
Let cool, then grind.
4
Crunchy hazelnut praliné
Coarsely grind the praliné.
5
Custard
Make a traditional crème anglaise cooked to 82°C.
6
Gelatin mass
Hydrate the gelatin powder into the cold water for at least 20 minutes.
Melt in a microwave and refrigerate.
7
Glucose meringue
Combine the egg whites and glucose syrup.
Warm to 40°C in a double boiler and beat with the whisk attachment.
8
Reconstitued crunch
Prepare the hazelnut cream cheese streusel.
Work through a coarse sieve.
Bake on a Silpain® mat in a 140°C convection oven for approximately 20 minutes and let cool.
In the bowl of the stand mixer, gently combine the streusel, feuilletine and the milk chocolate at 40°C.
9
Hazelnut cream cheese streusel
Combine the ingredients using the paddle attachment.
10
Chocolate hazelnut dipping and spraying mixture
Melt the cocoa butter, pour over the milk chocolate and milk gianduja.
11
Mascarpone decorative cream
Bring the milk and sugar to the boil.
Add the gelatin mass and the mascarpone.
Blend using a hand mixer while adding the chilled cream.
Refrigerate at least 4 hours (ideally overnight).
12
Dark chocolate snowflakes
Spread the tempered dark chocolate on 5 and 7cm snowflake shaped stencils.
Remove the stencil and let crystallize between two baking sheets.
Using a paper cone, affix a hazelnut half in the centre with a dab of dark chocolate.
13
Finishing touches
Spread 900 g of moist hazelnut sponge on a Flexipat mat.
Bake in a 190°C convection oven for approximately 9 minutes and let cool.
Cut out 64 Ø4 cm circles and 32 Ø4.5 cm circles.
Pipe 15 g of finely ground hazelnut praliné into Ø4.5 cm Silikomart moulds (REF SQ050) and place in the freezer.
Unmould and dip in chocolate hazelnut mixture at 37°C (without colouring).
Pipe 20 g of hazelnut praliné mousse into spherical Silikomart moulds (REF SF192). Insert a Ø4 cm sponge circle.
Pipe in 5 g of mousse, insert the praliné followed by a Ø4.5 cm sponge circle.
Pipe out 10 g of mousse, insert a 4 cm sponge circle, smooth and place in the freezer.
Add the liposoluble yellow colouring to the chocolate hazelnut mixture and blend.
Unmould the spheres and dip in the coloured chocolate hazelnut mixture at 37°C then return to the freezer. Spray with a thin layer of the same mixture at 45°C.
Spread 110 g of reconstituted milk chocolate hazelnut crunch in the stencils, making a slight depression in the centre and place in the freezer.
Whip the decorative cream and pipe a ball of cream in the depression of each crunch base.
Top with the sprayed spheres.
Pipe a dot of cream onto each sphere.
Decorate with 2 large and 3 small dark chocolate snowflakes.
Decorate some of the tips of the snowflakes with gold leaf.
Recipes
