100% nuts

Recipe components

Sablé hazelnut paste 100%

IngredientsPreparation
  • 250g
    flour
  • 100g
    butter

Mix butter and flour

  • 125g
    powdered sugar
  • 1g
    yeast

Then add sugar and baking powder.

At the end add paste and eggs.

Crémeux hazelnut & salted caramel

IngredientsPreparation
  • 7g
    gelatin powder (200 Bloom)
  • 42g
    cold water

Mix gelatin with water.

Bring to boil milk, cream and paste.

  • 30g
    glucose
  • 155g
    sugar
  • 2g
    fine salt
  • 155g
    35% cream

Make dry caramel with glucose and sugar.  Deglaze, add salt.

  • 110g
    egg yolks

Make custard with egg yolks. 

Add gelatin mass.

Set cool until 25C and mix with whipped cream.

Ganache Alto el sol

IngredientsPreparation

Make ganache at 50°C.

Hazelnuts caramelized praliné

IngredientsPreparation

Melt cocoa butter until 55C. Add praline, hazelnut grains and tempering. 

Hazelnut gourmet glaze

IngredientsPreparation

Melt chocolate and glaze until 40C. Add nuts and oil. 

Custard

IngredientsPreparation
  • 80g
    egg yolks
  • 1000g
    whole milk
  • 100g
    eggs
  • 250g
    fine sugar
  • 35g
    corn starch
  • 40g
    flour
  • 1piece(s)
  • 100g
    butter

Make custard and add butter. Set cool.

Custard with praliné

IngredientsPreparation
  • 150g
    Praline 50% Noisettes
  • 50g
    butter
  • 700g
    crème anglaise
  • 50g
    mascarpone

Mix all ingredients and whip.