The Noisettier

Petits Gâteaux

The Noisettier

Created by
  • Sylvie Thobor
    Thobors
Level
level 2
Recipe components

Zéphyr™ Caramel Mousse

IngredientsPreparation
  • 250g
    milk
  • 50g
    egg yolks
  • 100g
    sugar

Make a Crème Anglaise

  • 70g
    gelatin

Add

Pour over

  • 600g
    whipped cream

Chill before adding the whipped cream.

Gourmand glaze

IngredientsPreparation

Melt

  • 110g
    hazelnut oil
  • 90g
    Praliné Grains

Add

Pour the mousse in a 15 mm frame and freeze it.
Cut out 25 mm squares and dip them in the Alunga milk chocolate gourmand glaze.
Place each bite on a square of dark chocolate cut to the same size and decorate.