Recipes
Toast the hazelnuts in the oven at 150°C (302°F) for 15 to 20 mn (light golden colour).
Tip into the Sublime cream. Blend rapidly so that a few hazelnut pieces remain ensuring the cream does not turn into butter. Add the sugar.
Infuse overnight.
Strain through a china-cap sieve.
Whip using an electric mixer or a siphon (fitted with 2 or 3 gas cartridges).
Hazelnuts can be replaced with almonds, pecan or macadamia nuts or grated, toasted coconut. The advantages of Sublime Cream with Mascarpone in this recipe: - Hold of the whipped cream: 48h maximum hold at 4°C (39°F). The recipe can be made in advance. - The creamy chocolate has an exceptionally creamy texture without the addition of butter.
Heat the cream without boiling.
Pour onto the dark chocolate. Leave the chocolate to melt for a few minutes.
Whisk gently. Blend without letting any air enter the mixture.
Pour into glasses or flat plates with raised edges
Refrigerate for 2 hours.
The creamy chocolate can be used to make a chocolate tart by pouring it into pre-baked tart bases.
Top the creamy chocolate with whipped cream.
Decorate with sugar coated hazelnuts, biscuit pieces and grated orange zest.
The biscuit pieces can be replaced with home-made crumble: - 75 g unrefined cane sugar (light brown) - 75 g ground almonds - 75 g Elle & Vire® Gourmet Butter Unsalted - 75 g flour Gently combine all the ingredients using a kitchen mixer fitted with a flat beater. Spread out onto a baking tray to a thickness of 5 mm, freeze for 2h and cut out fingers.
Sébastien Faré treats us with terroir trends and revisited classics. On this occasion, he imagined for Elle & Vire Professionnel® 7 delicious recipes around the theme of Normandy. These are part of the « Norman Inspirations » recipes collection.
