100% nuts

100% nuts

Level:
Medium

Sablé hazelnut paste 100%

Used products: Sablé hazelnut paste 100%

  • 250 g
    flour
  • 100 g
    butter

Preparation: Sablé hazelnut paste 100%

Mix butter and flour

Used products: Sablé hazelnut paste 100%

  • 125 g
    powdered sugar
  • 1 g
    yeast

Preparation: Sablé hazelnut paste 100%

Then add sugar and baking powder.

Used products: Sablé hazelnut paste 100%

Preparation: Sablé hazelnut paste 100%

At the end add paste and eggs.

Crémeux hazelnut & salted caramel

Used products: Crémeux hazelnut & salted caramel

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

Preparation: Crémeux hazelnut & salted caramel

Mix gelatin with water.

Used products: Crémeux hazelnut & salted caramel

Preparation: Crémeux hazelnut & salted caramel

Bring to boil milk, cream and paste.

Used products: Crémeux hazelnut & salted caramel

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

Preparation: Crémeux hazelnut & salted caramel

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

Used products: Crémeux hazelnut & salted caramel

  • 110 g
    egg yolks

Preparation: Crémeux hazelnut & salted caramel

Make custard with egg yolks. 

Add gelatin mass.

Set cool until 25C and mix with whipped cream.

Custard

Used products: Custard

  • 80 g
    egg yolks
  • 1000 g
    whole milk
  • 100 g
    eggs
  • 250 g
    fine sugar
  • 35 g
    corn starch
  • 40 g
    flour
  • 1/2 piece(s)
  • 100 g
    butter

Preparation: Custard

Make custard and add butter. Set cool.

Custard with praliné

Used products: Custard with praliné

  • 150 g
    M-8G310-N
  • 50 g
    butter
  • 700 g
    crème anglaise
  • 50 g
    mascarpone

Preparation: Custard with praliné

Mix all ingredients and whip.