250 g pastry flour
250 g hazelnuts
250 g unsalted butter 82% fat
250 g turbinado sugar
3,5 g Fleur de sel (sea salt)
Total weight: 1 003,50 g
Step
Blend all the ingredients together. Roll out to 3 mm and line
the moulds with the crumble mixture, having pre-lined them
with buttered parchment paper. Bake at 160°C, vent open for
about 30 minutes.
2. CHOCOLATE POUND CAKE
Ingredients
450 g fresh egg whites
6 g egg whites powder
2 g cream of tartar
3 g sea salt
110 g sugar
335 g unsalted butter 82% fat
300 g fresh egg yolks
185 g fresh cream
610 g sugar
300 g almond flour
370 g 70% dark chocolate couverture
300 g pastry flour
75 g cocoa powder 20-22% fat
125 g candied orange peels
125 g Griottines® Cointreau®
Total weight: 3 296 g
Step
Bring all the ingredients to room temperature. Start mixing the
egg whites, egg white powder, cream of tartar, salt and sugar
until meringue like. Mix the soft butter, egg yolks and crème
fraîche together. Add the sugar and almond flour and then the
melted chocolate. Fold in the sifted flour and cocoa powder
together. Finally gently fold in the meringue, candied oranges
pieces and Griottines® Cointreau®. Fill the pound cake moulds
with the baked hazelnut crumble (1080 g/mould). Bake at 170°C
for 50 minutes vent closed, and then for 15 more minutes vent
open. Let cool and unmould on cooling racks.
3. MILK CHOCOLATE GANACHE
Ingredients
315 g fresh cream
25 g sorbitol
2 g Fleur de sel (sea salt)
600 g 40% milk chocolate couverture
35 g 100% cocoa paste
50 g unsalted butter 82% fat
30 g Cointreau® 60%
Total weight: 1 057 g
Step
Bring the cream and sorbitol to a boil. Pour over the half melted
chocolate. Hand blend. Add the butter and Cointreau®. Let
crystalize. Pipe on top of the baked pound cakes using a 10 mm
round tip and garnish with chocolate plaquettes.
