Recipes
Mix the ingredients together in the order in which they appear in the ingredient list. Pour 1.750 kg into each of the 2 57 x 37 cm frames positioned on a Silpat® silicon mat and bake in a fan-assisted oven at 150°C for 30 mn.
Heat the sugar and water to 117°C. Add the toasted hazelnuts and stir until evenly coated and the sugar has re-crystallized. Leave to cool. Melt the milk chocolate couverture and add the melted cocoa butter, grape seed oil and sugared hazelnuts. Crystallize at 33°C.
Heat the raspberry puree and pieces. Combine together 100 g of sugar with the pectin. Bring to the boil and add the remaining sugar. Cook for 5 mn and add the lemon juice.
Mix the first quantity of cream with the glucose and the inverted sugar, pour onto the chopped milk chocolate couverture and blend. Cool then add the remaining cream. Leave to crystallize overnight. Beat until of the desired consistency.
Slice the biscuit sponge horizontally into 2 layers. Position one piece of biscuit sponge in the frame, add 500 g of hot compote on top and cover with the second piece of biscuit sponge. Press down and then freeze. Cut 18.5 x 6.5 cm strips. Partially coat with the milk chocolate and hazelnut mixture. Decorate with the ganache, pistachios and thin strips of milk chocolate.
