Used products: Hazelnut praline filling
Preparation: Hazelnut praline filling
Mix together the praline and pure hazelnut paste.
Add the cocoa butter and crystallized milk chocolate.
Lastly, add the softened butter.
Used products: Vanilla marshmallow
1.1 ozinvert sugar
0.9 ozgelatin mass 200 Bloom
1.6 ozinvert sugar
Preparation: Vanilla marshmallow
Heat the sugar, water and inverted sugar (1) to 110 °C.
Add the gelatin mass.
Pour onto the inverted sugar (2) and the vanilla.
Whip with an electric beater to obtain a smooth consistency and then pipe the mixture into half of a Ø3cm spherical silicone mold.
Used products: Pure hazelnut rosette
Preparation: Pure hazelnut rosette
Mix together the Pure Hazelnut Paste and crystallized milk chocolate and whisk until you obtain a homogeneous mixture.
Used products: Quinoa crisp
Preparation: Quinoa crisp
Crystallize the milk chocolate, pour onto the Pure Hazelnut Paste and add the puffed quinoa.
Spread out on baking paper in a 3-mm thick sheet and cut out 3.5 cm discs.
Create molds in the shape of (hollow) choux with the Passy™ Lenôtre 70% dark chocolate.
Place 10 g of hazelnut praline filling inside and then add the crispy quinoa disc.
Add more (approximately 10 g) of the praline filling and let crystallize.
Seal with the crystallized Passy™ dark chocolate couverture.
Put a half-sphere of vanilla marshmallow on top of the chou and pipe a pure hazelnut rosette (similarly to a chantilly cream puff).
Decorate with small marshmallow cubes and caramelized hazelnuts.