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
  • 140g
    Cocoa Butter
  • 150g
    chopped caramelised hazelnuts
  • 540g
    Praliné 50% Piemont Hazelnuts

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.