Used Cacao Barry products
Recipe components
Sablé hazelnut paste 100%
| Ingredients | Preparation |
|---|---|
| Mix butter and flour |
| Then add sugar and baking powder. |
| At the end add paste and eggs. |
Crémeux hazelnut & salted caramel
| Ingredients | Preparation |
|---|---|
| Mix gelatin with water. |
| Bring to boil milk, cream and paste. |
| Make dry caramel with glucose and sugar. Deglaze, add salt. |
| Make custard with egg yolks. |
Add gelatin mass. | |
Set cool until 25C and mix with whipped cream. | |
Ganache Alto el sol
| Ingredients | Preparation |
|---|---|
| Make ganache at 50°C. |
Hazelnuts caramelized praliné
| Ingredients | Preparation |
|---|---|
| Melt cocoa butter until 55C. Add praline, hazelnut grains and tempering. |
Hazelnut gourmet glaze
| Ingredients | Preparation |
|---|---|
| Melt chocolate and glaze until 40C. Add nuts and oil. |
Custard
| Ingredients | Preparation |
|---|---|
| Make custard and add butter. Set cool. |
Custard with praliné
| Ingredients | Preparation |
|---|---|
| Mix all ingredients and whip. |
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