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Autumn legend
Ingredients:
- Hazelnut paste Favorites Hazelnut
- Cocoa powder Plein Arôme
- Milk couverture ELYSEE Lenôtre
- Dark couverture CONCORDE Lenôtre
- Light Compound Coating
Hazelnut sponge cake
| Preparation | Ingredients |
| Beat | 500 g whole eggs
275 g ground hazelnuts 275 g icing sugar |
| Beat | 700 g egg whites |
| Mix the two together | 250 g granulated sugar |
| Add | 300 g sieved flour |
| Before cooking, sprinkle the sponge cake with | grated chocolate |
| Bake at 180°C in a convection oven |
Cocoa croustillant
| Preparation | Ingredients |
| Melt | 100 g butter
100 g hazelnut paste Favorites Hazelnuts 200 g orange juice |
| Add | 50 g icing sugar |
| Sieved | 15 g flour
5 g cocoa powder Plein Arôme |
| Spread the mixture as thinly as possible onto a Silpat baking sheet | |
| Bake at 180°C in a convection oven for approximately 5 minutes |
Slice of hazelnut caramel
| Preparation | Ingredients |
| Make a caramel with | 1000 g granulated sugar
250 g glucose 10 drops of red food colouring 5 drops of orange food colouring |
| When cooked, add | 250 g roasted hazelnuts |
| Pour into a tray |
Elysée milk ganache
| Preparation | Ingredients |
| Bring to a boil | 90 g full cream milk
90 g cream 32% fat 65 g glucose |
| Pour over | 450 g milk couverture Elysée Lenôtre |
| And add | 120 g chopped roasted hazelnuts |
| Count | 250 g of ganache per dessert |
Chocolate mousse Concorde
| Preparation | Ingredients |
| Heat up to 85°C | 200 g full cream milk
15 g granulated sugar 30 g egg yolks |
| Strain over | 360 g dark couverture Concorde Lenôtre |
| At 40°C, add | 520 g frothy cream |
Milk glaze
| Preparation | Ingredients |
| Bring to a boil | 250 g full cream milk
100 g glucose |
| Add | 4 sheets of gelatine |
| Pour over | 300 g melted milk couverture Elysée
Lenôtre
300 g Light Compound Coating - melted |
| Glaze the dessert at 23°C approximately |