To 800 g (gross weight & net weight)
200 g butter
200 g brown sugar
200 g raw hazelnut powdeer
200 g flour T55
Step
1) Mix the butter, the brown sugar, the raw hazelnut powder
and the flour using the paddle attachment to obtain a sandy
textured mixture.
2) Stop kneading when the dough is homogeneous.
3) Sieve this dough.
4) Cook to 150°C for about 20-25 minutes.
5) Set aside for the montage.
2. HAZELNUT CRISPY
Ingredients
To 1 964 g: gross weight / 1 960 g : net weight
300 g 40% milk chocolate
300 g hazelnut paste
760 g baked hazelnut crumble
300 g feuillantine
300 g roasted crushed hazelnuts
4 g salt flower
Step
1) Melt the chocolate to 40-45°C.
2) Use the paddle attachment to mix the melted milk
chocolate and the hazelnut paste.
3) Add the baked hazelnut crumble, the feuillantine, the
roasted crushed hazelnuts and the salt flower.
4) Use it right away.
3. ROASTED HAZELNUT SPLINTER SPONGE
Ingredients
To 4 800 g: gross weight / 4 600 g : net weight
1 000 g roasted raw hazelnut powder
1 400 g eggs
800 g icing sugar
300 g flour T55
800 g white eggs
200 g caster sugar
300 g roasted crushed hazelnuts
Step
1) Roast the hazelnut powder to 150°C for around 20 minutes.
2) Mix the roasted hazelnut powder, the eggs, the icing sugar
and the flour and using the paddle attachment, beat until
ribbon form.
3) Mix the white eggs et the caster sugar using a second
paddle attachment and beat until soft peaks form.
4) Combine carefully the two mixtures.
5) Spread on a 40 x 60 cm baking sheet and sprinkle with
roasted crushed hazelnuts.
6) Cook to 180°C for about 10 minutes. ø : 14 cm
4. HAZELNUT GIANDUJA
Ingredients
To 1 200 g: gross weight / 1 200 g : net weight
188 g 40% milk chocolate
188 g cocoa butter
560 g hazelnut paste
264 g icing sugar
Step
1) Melt the milk chocolate and the cocoa butter to 40-45°C.
2) Using the paddle attachment, mix the hazelnut paste, the
icing sugar and the mixture cocoa butter-chocolate.
3) Mix until the dough becomes smooth.
4) Left to cool until the temperature of 24°C.
5) Keep at 17°C.
5. COINTREAU® HAZELNUT GIANDUJA CREMEUX
Ingredients
To 3 164 g: gross weight / 3 120 g : net weight
750 g cream (35% fat content)
750 g whole milk
300 g egg yolks
1 200 g hazelnut gianduja
12 g gelatine powder 200 Blooms
72 g water for gelatine
80 g Cointreau® 60%
Step
1) In a saucepan, cook the cream and the milk, bring to a boil.
2) Make an English cream with the egg yolks.
3) Add the softened gelatine and pour over the chopped
gianduja.
4) Mix to emulsify and add the Cointreau®.
5) Spread immediately into 14 cm diameter discs and place in
the freezer.
6. COINTREAU® MANDARIN JELLY
Ingredients
To 2 069,2 g: gross weight / 1 960 g : net weight
150 g dextrose
3 g xanthan gum
1 500 g mandarin puree
48 g gelatine powder 200 Blooms
288 g water for gelatine
80 g Cointreau® 60%
Step
1) Mix the dextrose with the xanthan gum, then sprinkle and
conbine with the mandarin puree.
2) Melt the softened gelatine with a little puree and xanthan
gum.
3) Combine the two mixtures, add the Cointreau® and mix
again.
4) Pour immediately into 14 cm diameter mould.
7. COINTREAU® CEYLON CINNAMON MOUSSE
Ingredients
To 5 208 g: gross weight / 5 120 g: net weight
3 200 g cream (35% fat content) (1)
600 g cream (35% fat content) (2)
4 Ceylon cinnamon sticks
500 g caster sugar
480 g egg yolks
440 g gelatine powder 200 Blooms
264 g water for gelatine
80 g Cointreau® 60%
Step
1) Whisk the cream (1) until fluffy and keep in the fridge.
2) In a saucepan, bring the cream (2) to a boil.
3) Add the cinnamon sticks and let infuse 10 minutes.
4) Strain and adjust the weight of cream (1).
5) Mix the sugar with the egg yolks and make an English
cream.
6) Add the softened gelatine, the Cointreau® and mix.
7) Let cool to 27°C.
8) Add the fluffy cream in two steps.
9) Pour immediately into 18 and 12.7 cm diameter moulds:
Silikomart® Eclips, with insert.
10) Freeze.
8. WHITE GLAZE
Ingredients
To 5 600 g: gross weight / 5 400 g: net weight
600 g water
1 200 g caster sugar
1 200 g glucose
800 g sweetened condensed milk
80 g gelatine powder 200 Blooms
480 g water for gelatine
1 200 g white chocolate 34%
40 g titanium dioxyde
Step
1) In a saucepan, cook the water, the caster sugar and the
glucose to 103°C.
2) Add the sweetened condensed milk and the softened
gelatine.
3) Pour on the chocolate and the titanium dioxyde.
4) Mix to emulsify and strain.
5) Keep in the fridge 12 h before use.
6) Use to 35°C.
9. COINTREAU® MANDARIN JELLY
Ingredients
To 888 g: gross weight / 840 g: net weight
840 g mandarin puree
48 g Vitpris®
Soluble orange food colouring in sufficient quantity
Step
1) In a saucepan, mix while cold the mandarin puree and the
Vitpris®.
2) Bring to a boil.
3) Add the orange colouring.
4) Keep in the fridge.
10. ASSEMBLY
Ingredients
No ingredients.
Step
Decoration : 12 cm diameter white chocolate disc .
