120 g 90 g icing sugar 30 g hazelnut powder (50/50) 50 g eggs 230 g flour 30 g cocoa powder
AZÉLIA NAMELAKA CREAM
200 g milk 30 g gelatin mass (5 g gelatin powder 200 bloom + 25 g water) 385 g milk chocolate (35 %) 400 g
HAZELNUT CREAM
24 g gelatin mass (4 g gelatine + 20 g water) 150 g milk 190 g white chocolate 35% 325 g 100 g hazelnut paste
SALTED CARAM
160 g sugar 50 g glucose 140 g 93 g
ASSEMBLY
100 g dark chocolate 70 % 60 g cocoa butter
The recipe, step by step
1
SWEET CHOCOLATE DOUGH
Mix the butter with the icing sugar, ground hazelnuts and eggs. Lastly, add the flour and cocoa powder. Roll the dough out between two sheets of greaseproof paper to 2 mm thick. Line 12 cm x 3.5 cm moulds. Bake in the oven at 150°C for 16 minutes
2
AZÉLIA NAMELAKA CREAM
Boil the milk. Then, add the gelatin mass. Incorporate the milk chocolate and cream. Blend. Leave to cool in the refrigerator at 3°C for 12 hours.
3
HAZELNUT CREAM
Hydrate the gelatine with the water. Boil the milk. Add the gelatin mass. Pour onto the melted chocolate and the hazelnut paste. Add the cold cream and blend. Leave to cool in the refrigerator for 12 hours.
4
SALTED CARAM
Caramelise the sugar. Then, add the glucose, boiling cream, butter and salt. Leave to cool.
5
ASSEMBLY
Fill the tart shells with namelaka cream, top with salted butter caramel and hazelnut cream. Freeze. Melt cocoa butter and dark chocolate and spray on pie.
Recipes
