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Vanilla - Hazelnut

Level:: Easy
Makes:: Recipe for 2 molds of 3 sm diameter half-sphere

80 g

35% cream
30 g

glucose syrup DE 40
20 g

sorbitol
100 g

Cacao Barry White Chocolate - Zéphyr™ 34% - pistols - 1kg bag
5 g

Cacao Barry Cocoa butter - Deodorized Cocoa Butter - pistols - 1kg bag
2 g

Sosa yoghurt powder
1 piece(s)

vanilla

Mix the cream, glucose syrup, sorbitol and heat to 40C.
Melt the chocolate, cacao butter at 34C.
Mix the cream with sugars and melted couverture, emulsify.
Add the vanilla and yogurt powder and emulsify one more time.
Pipe at 30C.

Grind into fine crumbs the Pailleté Feuilletine.
Melt the chocolate and cacao butter to 45C.
Mix the melted chocolate and butter with the Praliné 50% Piemont Hazelnuts and pre-cristallise the mixture by cooling it to 23C.
Add the Pailleté Feuilletine and fleur de sel.

Prepare the mould by spraying it with metallic gold coloured cacao butter and black colored cacao butter. Pour the mould with Fleur de Cao 70% Cacao Barry.
Fill 60% of the mould the vanilla ganache at first. Wait for 8-12 hours until the ganache has crystallised fully.
Pipe on the cristallised vanilla ganache the crunchy layer, leave the cristallise for several hours.
Cover with tempered Fleur de Cao 70% Cacao Barry.