120 g brown sugar
120 g butter
120 g flour
150 g whole ground hazelnuts
1 g fine sea salt
Total weight: 511 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
28.5 cm by 35.5 cm. Prebake in a convection oven at 150°C for
around 15 minutes.
2. HAZELNUT FINANCIER SPONGE
Ingredients
200 g egg whites
50 g inverted sugar
240 g icing sugar
80 g ground hazelnuts
2 g vanilla powder
90 g flour
2 g baking powder
120 g brown butter
60 g chopped hazelnuts
300 g Griottines® Cointreau®
Total weight: 1 144 g
Step
Using the whisk attachment, whip the egg whites with the
inverted 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 60 g of chopped hazelnuts and 300 g of
Griottines® Cointreau®. Cook in a convection oven at 170°C for
about 15 minutes. Set aside for assembly
3. CITRUS CREAM
Ingredients
125 g orange juice
80 g lemon juice
80 g grapefruit juice
5 g orange zest
5 g lemon zest
5 g grapefruit zest
350 g caster sugar
385 g whole eggs
49 g gelatin (7 g of 200 Bloom gelatin powder and 42 g water)
250 g butter
Total weight: 1 334 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 and butter and blend. Set aside 225 g of citrus cream
for the light citrus and Cointreau® cream, and keep the rest for
assembly.
4. MORELLO CHERRY CREAM
Ingredients
600 g Morello cherry pulp
15 g lemon pulp
60 g caster sugar
35 g cornflour
30 g Mycryo® cocoa butter
Total weight: 740 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 Mycryo® cocoa butter and blend everything
together. Set aside for assembly.
5. LIGHT CITRUS AND COINTREAU® CREAM
Ingredients
225 g citrus cream
84 g gelatin
(12 g of 200 Bloom gelatin powder and 72 g water)
750 g whipped cream
100 g Cointreau® 60%
Total weight: 1 159 g
Step
Use the citrus cream at about 30°C, whisk thoroughly to
ensure that it is smooth and then add the gelatin melted in the
microwave, the Cointreau® and finally the whipped cream. Use
directly.
6. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
Cool the citrus cream slightly to 28/30°C and pour 800 g into
the frame with the hazelnut streusel and the hazelnut financier
sponge, 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 dessert into
different sizes or into small cakes.
Important advice
To obtain good definition in the final assembly, do not hesitate
to leave the various layers in the freezer to set thoroughly
