Alunga™ plated dessert

Alunga™ plated dessert

Level:
Easy
Makes:
Recipe for approximately six 14 x 14 cm desserts

Light Hazelnut Biscuit

Used products: Light Hazelnut Biscuit

  • 150 g
    hazelnut powder
  • 150 g
    fine sugar
  • 125 g
    whole egg(s)
  • 80 g
    egg yolks

Preparation: Light Hazelnut Biscuit

Whisk cold

Used products: Light Hazelnut Biscuit

  • 120 g
    sifted flour

Preparation: Light Hazelnut Biscuit

Add

Used products: Light Hazelnut Biscuit

  • 225 g
    egg white
  • 100 g
    sugar

Preparation: Light Hazelnut Biscuit

Whisk

Add the beaten egg whites to the first mixture.
Cook for 15 minutes at 180 °C.

Add the beaten egg whites to the first mixture.
Cook for 15 minutes at 356°F/180°C.

Alunga™ ganache

Used products: Alunga™ ganache

  • 200 g
    cream
  • 200 g
    milk
  • 140 g
    glucose syrup

Preparation: Alunga™ ganache

Bring to boil

Preparation: Alunga™ ganache

Pour over

Mix the cream with the 41% Alunga™ milk chocolate couverture.
Emulsify the ganache in a Robot-Coupe.
Pour into 8 mm high square moulds.
Freeze, then cut into 12 cm squares.

Mix the cream with the 41% Alunga™ milk chocolate couverture.
Emulsify the ganache in a food processor.
Pour into 3 in / 8 mm high square molds.
Freeze, then cut into 4.5 in / 12 cm squares.

Mix the cream with the 41% Alunga™ milk chocolate couverture.
Emulsify the ganache in a Robot-Coupe.
Pour into 3 in / 8 mm high square moulds.
Freeze, then cut into 4.5 in / 12 cm squares.

Alunga™ Mousse

Used products: Alunga™ Mousse

  • 430 g
    whole milk

Preparation: Alunga™ Mousse

Bring to a boil

Preparation: Alunga™ Mousse

Pour over

Used products: Alunga™ Mousse

  • 1200 g
    soft whipped cream

Preparation: Alunga™ Mousse

At 35°C, add

Used products: Alunga™ Mousse

  • 1200 g
    soft whipped cream

Preparation: Alunga™ Mousse

At 95°F/35°C, add

Alunga™ glaze

Used products: Alunga™ glaze

  • 150 g
    water
  • 300 g
    sugar
  • 300 g
    glucose syrup

Preparation: Alunga™ glaze

Cook at 103°C

Used products: Alunga™ glaze

  • 150 g
    water
  • 300 g
    sugar
  • 300 g
    glucose syrup

Preparation: Alunga™ glaze

Cook at 217.4°F/103°C

Used products: Alunga™ glaze

  • 100 g
    unsweetened concentrated milk
  • 100 g
    sweetened concentrated milk

Preparation: Alunga™ glaze

Pour over

Preparation: Alunga™ glaze

Add

Used products: Alunga™ glaze

  • 17 g
    gelatin powder (200 Bloom)
  • 102 g
    water for hydrating

Preparation: Alunga™ glaze

Add

Mix and place in the refrigerator for 24h.
Use at 30 °C.

Mix and place in the refrigerator for 24h.
Use at 86°F/30°C.