Elle & Vire Recipes
by Julien Alvarez

Recipe Sofa

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To prepare this dish

Ingredient list
Hazelnut dacquoise
190 g egg whites
190 g invert sugar
50 g icing sugar
160 g grilled raw hazelnut meal
50 g flour
Streusel
125 g Elle & Vire all Purpose butter 82% fat
125 g raw sugar
130 g grilled raw hazelnut meal
125 g flour
Streusel base
165 g milk chocolate couverture
22 g cocoa butter
135 g hazelnut paste
120 g Hazelnut praline paste
500 g baked streusel
90 g roasted whole hazelnuts
Tonka beans cream
340 g Excellence whipping cream 35% fat
40 g fine sugar
4 pieces of Tonka beans
75 g egg yolks
125 g milk chocolate couverture
125 g dark chocolate coating (64% cocoa)
Tonka beans chantilly cream
700 g Excellence whipping cream 35% fat
23 g Tonka beans
135 g fine sugar
90 g prepared gelatine (3 g of 200 bloom gelatine and 18 g water)
580 g Excellence whipping cream 35% fat
Elle & Vire products used

The recipe,
step by step

  1. 1

    Hazelnut dacquoise

    In an electric mixer, fitted with the paddle, whisk egg whites with inverted sugar. fold in delicately icing sugar and grilled hazelnut meal sifted with flour. Pour this mixture in a frame of 30/40 cm and bake in a convection oven at170°C /338°f for about 12 minutes.

  2. 2

    Streusel

    In an electric mixer, mix all the ingredients until a paste. Dice the paste and bake in a convection oven at160°C /320°ff or about15 minutes.

  3. 3

    Streusel base

    Melt milk chocolate couverture, fold in butter, hazelnut paste and hazelnut praline. finish with the chopped streusel and hazelnuts. Pour in a frame of 30 / 40 cm and place in a freezer.

  4. 4

    Tonka beans cream

    In a sauce pan, boil the cream, granulated sugar and chopped Tonka beans. Cover with the plastic film and allow to infuse for 10 minutes. strain this mixture and obtain 380 g. Boil and fold in egg yolks. Pour on the finely chopped black chocolate couverture, and then blend. spread 200 g of cream on the streusel base, lay the hazelnut dacquoise and finish with the remaining cream. Place in a freezer.

  5. 5

    Tonka beans chantilly cream

    In a sauce pan, boil the cream and chopped Tonka beans. Cover and allow to infuse for 30 minutes. strain this mixture and scale 550 g. Heat at 50°C / 122°f then fold in the granulated sugar and the gelatinmass. Allow to cool at20°C /68°f then mix delicately with the whipped cream. fill in a frame of 30 / 40 cm placed “Matelassée” structure sheet.

  6. 6

    Assembly and decoration

    Assembly upside down, in a frame of 30 / 40 cm placed “Matelassée” structure sheet, fill the Tonka beans chantilly cream, lay the streusel base, the Tonka beans cream and the hazelnut dacquoise. Place in a freezer. spray the dessert with the white spray mixture, then decorate with the chocolate decorations as indicated.

  7. 7

    Size

    Cut the bands of 7 cm large, and :

    - Individuals : 4.5 / 7 cm

    - 6 person : 7/28cm

    White chocolate decoration:

    -Balustradesx2 : 7cmx6cm

    -Front : 27cmx3cm

    -Back : 27cmx7cm


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A few words about the author…

Julien Alvarez

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