220 g whole milk 150 g Elle & Vire gourmet butter 82% fat 220 g flour 150 g eggs 260 g egg yolks 400 g egg whites 190 g sugar 1 lime zest 1 tonka beans
CUSTARD
500 g milk 100 g egg yolks 50 g fine sugar
GLUCOSE MERINGUE
90 g glucose syrup 60 g egg whites
HAZELNUT CREAM
340 g old-fashioned hazelnut praline 60 g hazelnut paste 150 g custard 6 g gelatine powder (200 Bloom) 36 g water for dissolving the gelatine 1100 g Sublime, Cream with Mascarpone 150 g meringue
CARAMELISED HAZELNUTS
200 g blanched, crushed hazelnuts 200 g sugar 66 g water 26 g Elle & Vire gourmet butter 82% fat 3 g salt 70 g milk chocolate couverture 49% 10 g cocoa butter
SPONGE BISCUIT
70 g water 45 g fine sugar 140 g coeur de guanaja chocolate 145 g egg whites
GLAZE
350 g neutral glaze 100 g black gianduja 50 g water 12 g gelatine 72 g water for dissolving the gelatine
Infuse the crushed tonka bean in the boiling milk/butter mixture for 30 minutes. Strain through a fine mesh sieve and make a choux pastry with the infused milk, lime zest, butter and strong white flour. Incorporate the eggs and yolks in the stand mixer with the K-beater attachment. Whip the egg whites separately and stiffen with the caster sugar. Mix the two mixtures together. Spread on Flexiforme® and bake at 180°C for about 12 minutes.
2
CUSTARD
Make a custard.
3
GLUCOSE MERINGUE
Heat the ingredients together to 40°C and whip with a whisk until cool.
4
HAZELNUT CREAM
Heat the hydrated gelatine, add the custard and the praline. Add the whipped Sublime and finish with the whipped glucose meringue.
5
CARAMELISED HAZELNUTS
Heat the sugar and water to 117°C. Add in the roasted hazelnuts then coat in a crystallised layer of sugar. Add the butter and the salt. Allow to cool, then roll in the couverture chocolate and melted cocoa butter and leave to crystallise.
6
SPONGE BISCUIT
Heat the water and sugar to 50°C. Gradually pour the water over the soft chocolate. Blend in a food processor to perfect the emulsion. Then add the tempered egg whites. Pour into a siphon and load with 4 gas cartridges. Make 4 cuts with scissors in the bottom of a paper cup. Put 30 g of the mixture in the cup. Cook for 40 seconds in a microwave at 1000 watts. Place the cooked biscuit in the freezer and then, once frozen, unmould it.
7
GLAZE
Boil the water and clear glaze. Add the black gianduja and hydrated gelatine.
8
GIANDUJA DECORATION
Melt together at 40°C.
9
ASSEMBLY
Spread 450 g of hazelnut cream onto the tonka choux pastry biscuit. Top with 200 g caramelised hazelnuts. Roll in the traditional way. Arrange them in a channelled tray so that they keep a nice round shape. Place in the blast freezer. Crumple up a sheet of baking paper, cut down to 55 x 26 cm, then pour over the gianduja (around 140 g), spread out and leave to crystallise. Spread over 250 g of hazelnut cream and place the frozen roll on top, then roll up tightly so as to avoid air bubbles. Put back in the freezer then remove the paper and glaze with a brush. Decorate with the sponge biscuit, dots of fluffy Sublime and shavings of gianduja passed in gold powder.