55 g hazelnut powder 100%
55 g pecan powder 100%
110 g icing sugar
110 g egg whites
45 g sugar
Crushed Piedmont hazelnuts
Crushed pecans
Step
Whisk the egg whites with the sugar. Add the hazelnut powder,
pecan powder and icing sugar, previously sifted together.
Spread a 60 to 10 cm strip and sprinkle with hazelnuts and
pecans. Cook to 180°C for 18 minutes.
2. CRISPY PRALINÉ
Ingredients
95 g almond praliné at home
10 g dark chocolate 56%
16 g milk chocolate 44%
6 g cocoa butter
20 g pailleté feuilletine
Step
Melt the chocolates with the cocoa butter. Add melted praliné
and pailleté feuilletine at last.
3. CHOCOLATE GANACHE WITH COINTREAU®
Ingredients
185 g unsweetened fresh cream (35% fat)
65 g sugar
65 g glucose
155 g dark chocolate 75% from Ecuador
30 g milk chocolate 44%
65 g dairy butter
30 g Cointreau® 60 % vol.
Step
Heat the cream, sugar and glucose. Pour onto the chocolates
in 3 steps and mix. Let cool until to 40°C, add butter and
Cointreau® and mix. Keep a little bit of ganache for decoration.
4. PRALINE MOUSSE
Ingredients
335 g unsweetened fresh cream (40% fat)
190 g pastry cream
30 g gelatine mass
(5 g gelatine powder + 25 g water)
110 g hazelnut praliné at home
55 g fine hazelnut praliné Pra-Clas
55 g pure Piedmond hazelnut pasta
Step
Heat the pastry cream, add melted gelatine and pralinés. When
the mixture reaches 40°C, add cream, whipped previously.
5. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
Put the praline mousse into a log mould, add a layer of crispy
praliné, then a layer of chocolate ganache with Cointreau® and
close with the sponge.
When the log is removed, spray a mixture 50% cocoa butter
and 50% dark chocolate 70%. Draw a line of chocolate ganache
at the center of log. Chocolate decorations and caramelized
hazelnuts according the chef’s inspiration!
