Recipes
In an electric mixer, fitted with the paddle, whisk egg whites with inverted sugar. fold in delicately icing sugar and grilled hazelnut meal sifted with flour. Pour this mixture in a frame of 30/40 cm and bake in a convection oven at170°C /338°f for about 12 minutes.
In an electric mixer, mix all the ingredients until a paste. Dice the paste and bake in a convection oven at160°C /320°ff or about15 minutes.
Melt milk chocolate couverture, fold in butter, hazelnut paste and hazelnut praline. finish with the chopped streusel and hazelnuts. Pour in a frame of 30 / 40 cm and place in a freezer.
In a sauce pan, boil the cream, granulated sugar and chopped Tonka beans. Cover with the plastic film and allow to infuse for 10 minutes. strain this mixture and obtain 380 g. Boil and fold in egg yolks. Pour on the finely chopped black chocolate couverture, and then blend. spread 200 g of cream on the streusel base, lay the hazelnut dacquoise and finish with the remaining cream. Place in a freezer.
In a sauce pan, boil the cream and chopped Tonka beans. Cover and allow to infuse for 30 minutes. strain this mixture and scale 550 g. Heat at 50°C / 122°f then fold in the granulated sugar and the gelatinmass. Allow to cool at20°C /68°f then mix delicately with the whipped cream. fill in a frame of 30 / 40 cm placed “Matelassée” structure sheet.
Assembly upside down, in a frame of 30 / 40 cm placed “Matelassée” structure sheet, fill the Tonka beans chantilly cream, lay the streusel base, the Tonka beans cream and the hazelnut dacquoise. Place in a freezer. spray the dessert with the white spray mixture, then decorate with the chocolate decorations as indicated.
Cut the bands of 7 cm large, and :
- Individuals : 4.5 / 7 cm
- 6 person : 7/28cm
White chocolate decoration:
-Balustradesx2 : 7cmx6cm
-Front : 27cmx3cm
-Back : 27cmx7cm
