40 g brown sugar
40 g butter
40 g flour T55
50 g whole ground hazelnuts
1 Fleur de sel salt pinch
Total weight: 170 g
Step
Using the paddle attachment, mix all the ingredients together.
When it has a sandy texture, sprinkle this hazelnut streusel,
without compacting it, inside a 4.5 cm high frame measuring
20 cm by 20 cm. Prebake in a convection oven at 150°C for
around 15 minutes.
2. HAZELNUT FINANCIER SPONGE
Ingredients
2 egg whites (60 g)
15 g caster sugar
80 g icing sugar
25 g ground hazelnuts
1 vanilla powder pinch
30 g flour
1 baking powder pinch
40 g butter
20 g chopped hazelnuts
100 g Griottines® Cointreau®
Total weight: 370 g
Step
Using the whisk attachment, whip the egg whites with the
caster sugar, incorporate the dry ingredients sifted together,
and at the end the hot brown butter. Pour the hazelnut financier
sponge mixture over the hazelnut streusel in the frame,
sprinkle with chopped hazelnuts and Griottines® Cointreau®.
Cook in a convection oven at 170°C for about 15 minutes. Set
aside for assembly.
3. CITRUS CREAM
Ingredients
45 g orange juice
30 g lemon juice
30 g grapefruit juice
Zest of one orange
Zest of one lemon
Zest of one grapefruit
115 g caster sugar
3 g whole eggs (150 g)
3 gelatin leaves (6 g) 200 Blooms
80 g butter
Total weight: 456 g
Step
Heat the citrus juices and zests in a saucepan and pour the
mixture over the caster sugar mixed with the whole eggs and
bring to the boil. Pass through a fine conical sieve, add the
gelatin leaves which have already softened in cold water,
drained and melted, butter and blend. Set aside 80 g of citrus
cream for the light citrus and Cointreau® cream, and keep the
rest for assembly.
4. MORELLO CHERRY CREAM
Ingredients
200 g Morello cherry pulp
5 g lemon pulp
20 g caster sugar
10 g cornflour
1 gelatin leave (2 g) 200 Blooms
Total weight: 237 g
Step
Heat the cherry pulp and lemon pulp to 40°C in a saucepan.
Add the caster sugar mixed with the cornflour and bring to the
boil. Add the gelatin leaves which have already softened in
cold water, drained and melted. Blend everything together. Set
aside for assembly.
5. LIGHT CITRUS AND COINTREAU® CREAM
Ingredients
80 g citrus cream
2 gelatin leaves (4 g) 200 Blooms
250 g whipped cream
25 g Cointreau® 40%
Total weight: 359 g
Step
Use the citrus cream at about 30°C, whisk thoroughly to
ensure that it is smooth and then add the gelatin leaves which have already softened in cold water, drained and melted in the
microwave, the Cointreau® and finally the whipped cream. Use
directly.
6. NEUTRAL GLAZE
Ingredients
45 g of caster sugar
30 g of glucose
20 g of water
1 gelatin leave (2 g) 200 Blooms
1 lemon juice teaspoon (3 g)
Total weight: 100 g
Step
In a small saucepan, pour water, sugar, glucose and bring to a
boil. Add the gelatine leaves which have already softened in cold
water, drained and melted, then the lemon juice. Mix and leave
to cool to 40°C.
7. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
Into the frame with the hazelnut streusel and the hazelnut
financier sponge, pour 350 g of citrus cream slightly to 28/30°C
and place in the freezer. Then, pour on the Morello cherry
cream, use a palette knife to spread it out evenly and then return
the frame to the freezer. Finally, pour over the light citrus and
Cointreau® cream, and place in the freezer. Unmould the dessert,
glaze the top with neutral glaze and decorate with Griottines®
Cointreau® and chocolate. Cut the edges to obtain a fine
presentation for serving.
Important advice
To obtain good definition in the final assembly, do not hesitate to
leave the various layers in the freezer to set thoroughly.
