Elle & Vire Recipes

To prepare this dish

Ingredient list
TONKA CHOUX PASTRY BISCUIT
220 g whole milk
150 g Elle & Vire gourmet butter 82% fat
220 g flour
150 g eggs
260 g egg yolks
400 g egg whites
190 g sugar
1 lime zest
1 tonka beans
CUSTARD
500 g milk
100 g egg yolks
50 g fine sugar
GLUCOSE MERINGUE
90 g glucose syrup
60 g egg whites
HAZELNUT CREAM
340 g old-fashioned hazelnut praline
60 g hazelnut paste
150 g custard
6 g gelatine powder (200 Bloom)
36 g water for dissolving the gelatine
1100 g Sublime, Cream with Mascarpone
150 g meringue
CARAMELISED HAZELNUTS
200 g blanched, crushed hazelnuts
200 g sugar
66 g water
26 g Elle & Vire gourmet butter 82% fat
3 g salt
70 g milk chocolate couverture 49%
10 g cocoa butter
SPONGE BISCUIT
70 g water
45 g fine sugar
140 g coeur de guanaja chocolate
145 g egg whites
GLAZE
350 g neutral glaze
100 g black gianduja
50 g water
12 g gelatine
72 g water for dissolving the gelatine
GIANDUJA DECORATION
35 g cocoa butter
250 g black gianduja
Elle & Vire products used

The recipe,
step by step

  1. 1

    TONKA CHOUX PASTRY BISCUIT

    Infuse the crushed tonka bean in the boiling milk/butter mixture for 30 minutes. Strain through a fine mesh sieve and make a choux pastry with the infused milk, lime zest, butter and strong white flour. Incorporate the eggs and yolks in the stand mixer with the K-beater attachment. Whip the egg whites separately and stiffen with the caster sugar. Mix the two mixtures together. Spread on Flexiforme® and bake at 180°C for about 12 minutes.
  2. 2

    CUSTARD

    Make a custard.
  3. 3

    GLUCOSE MERINGUE

    Heat the ingredients together to 40°C and whip with a whisk until cool.
  4. 4

    HAZELNUT CREAM

    Heat the hydrated gelatine, add the custard and the praline. Add the whipped Sublime and finish with the whipped glucose meringue.
  5. 5

    CARAMELISED HAZELNUTS

    Heat the sugar and water to 117°C. Add in the roasted hazelnuts then coat in a crystallised layer of sugar. Add the butter and the salt. Allow to cool, then roll in the couverture chocolate and melted cocoa butter and leave to crystallise.
  6. 6

    SPONGE BISCUIT

    Heat the water and sugar to 50°C. Gradually pour the water over the soft chocolate. Blend in a food processor to perfect the emulsion. Then add the tempered egg whites. Pour into a siphon and load with 4 gas cartridges. Make 4 cuts with scissors in the bottom of a paper cup. Put 30 g of the mixture in the cup. Cook for 40 seconds in a microwave at 1000 watts. Place the cooked biscuit in the freezer and then, once frozen, unmould it.
  7. 7

    GLAZE

    Boil the water and clear glaze. Add the black gianduja and hydrated gelatine.
  8. 8

    GIANDUJA DECORATION

    Melt together at 40°C.
  9. 9

    ASSEMBLY

    Spread 450 g of hazelnut cream onto the tonka choux pastry biscuit. Top with 200 g caramelised hazelnuts. Roll in the traditional way. Arrange them in a channelled tray so that they keep a nice round shape. Place in the blast freezer. Crumple up a sheet of baking paper, cut down to 55 x 26 cm, then pour over the gianduja (around 140 g), spread out and leave to crystallise. Spread over 250 g of hazelnut cream and place the frozen roll on top, then roll up tightly so as to avoid air bubbles. Put back in the freezer then remove the paper and glaze with a brush. Decorate with the sponge biscuit, dots of fluffy Sublime and shavings of gianduja passed in gold powder.

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A few words about the author…

Nicolas Boussin

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