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Passy™ chocolate with hazelnuts and coffee

Ingredients:

Recipe for 4 deserts Æ 180 mm , height 4.5 cm.
1 plate of 950 g (biscuit)
1 flexipan sheet 160 mm

Preparation	Ingredients
Blend	190 g icing sugar 150 g chopped walnuts
Add	400 g egg yolk 225 g almond paste Favorites Almonds
Whisk up using a paddle attachment
Add	500 g beaten egg whites 100 g caster sugar 75 g sifted flour 75 g butter at 35°C
Cook at 200°C in a ventilated oven

For 4 entremets: 110 g

For 4 flexipans of 160 mm: 210 g

Preparation	Ingredients
Mix cold the previous day	270 g cream 350 g milk 100 g egg yolk 50 g sugar 120 g ground coffee beans
Strain
Cook 40 min at 100°C in a ventilated oven. 210 g per flexipan Æ 170 mm

For 4 entremets : 580 g

Preparation	Ingredients
Boil	575 g milk 1 vanilla pod
Mix in	145 g egg yolks
Cook at 85°C	475 g couverture noire Passy™ Lenôtre
Add	230 g hazelnut paste Favorites Hazelnuts
Cool the mixture down to 35°C
Add	810 g whipped cream
Pulverise with	Barry Glace Fondant Mycryo®cocoa butter