Ultraviolet pyramide

Recipe components

Hazelnut Chocolate cake

IngredientsPreparation
  • 342g
    whole milk
  • 380g
    caster sugar
  • 323g
    almond paste
  • 456g
    whole eggs
  • 399g
    flour
  • 9g
    baking powder
  • 418g
    butter
  • 161g
    crushed hazelnuts

Make a ganache with milk and couverture chocolate (Fleur de Cao™ 70%). Emulsify with a
mixer, blend the caster sugar, marzipan and eggs. Stir in the mixture, sift the flour, baking
powder, cocoa powder, ganache, melted butter at 45°C. Finish with hazelnuts soaked in a
ventilated oven at 150°C for about 40 minutes.

Praliné Feuilletine

IngredientsPreparation

With a help of a mixer, Pour over the praline 50% hazelnut, the chocolate couverture and
the cocoa butter 100% then finish by adding Pailleté Feuilletine™.

Praliné orange compote

IngredientsPreparation
  • 75g
    invert sugar
  • 500g
    orange juice
  • 25g
    caster sugar
  • 10g
    NH pectin
  • 10g
    lemon juice
  • 84g
    Gelatin mass (12 gr gelatin powder, 200 bloom and 72 gr water)
  • 40g
    Cointreau 60%

In a saucepan, boil invert sugar, orange juice and sugar with NH pectin. Once boiling, add
lemon juice, boil for 4 minutes. Out of the fire. Add the gelatin mass and the praline. Add the
Cointreau after cooling to 50°C. Reserve for assembly.