Original creation by
Pascal DE DEYNE
1st place Chocolate Award in Bruges 2014
Silver medallist in the 1999 Pastry World Cup
TROPICAL HAZELNUT
Chef :
Brand
Quantity :
Recipe for 3 desserts for 8 people or 12 individual desserts
1. HAZELNUT DACQUOISE
Ingredients
500 g 50% extra almond powder
1,000 g 50% hazelnut powder
200 g flour
900 g egg whites
240 g sugar
Step
Mix the two powders sieved with the flour. Whisk egg whites
with the sugar. Incorporate the dry ingredients into the
whipped up egg whites. Spread 950 g on a 60 x 40 cm sheet
covered with parchment paper. Bake at 210°C.
2. ALMOND-LEMON CRUMBLE
Ingredients
160 g flour
133 g 100% almond powder
133 g sugar
120 g Debic Cake Gold butter
1.3 g fine sea salt
1.4 g lemon zest
Step
Mix all the ingredients in order, finishing with the flour. Leave
to harden in the fridge. Roll-out to 3 mm and then cut out.
Spread on Silpain® and cook at 170°C.
3. YUZU CREAM 15 g per person
Ingredients
124 g egg yolks
124 g sugar
2.3 g Atlas gelatine powder
12 g water
186 g Debic Crème butter
100 g Les Vergers Boiron yuzu purée
Step
Mix the yuzu purée with the sugar. Bring to the boil. Add the
egg yolks and cook to 85°C (crème anglaise). Incorporate the
melted gelatine off the heat. Add the butter at 40°C, emulsify
with a hand-held blender.
4. ORANGE-PASSION FRUIT COMPOTE 10 g per person
Ingredients
132 g fresh oranges (without the skin)
15 g Cointreau® natural orange flavour 60% vol.
110 g sugar
73 g Les Vergers Boiron 100% passion fruit purée
4.4 g pectin
1.8 g citric acid
2.2 g orange zest
3.7 g Atlas gelatine powder
18 g water
Step
Zest the oranges, then cut off the pith. Blend with 90 g of sugar,
the passion fruit purée, the Cointreau® and the zest. Bring to the
boil. Mix the remaining sugar (20 g) with the pectin. Add to the
boiling mixture. Continue cooking to 105°C. Add the citric acid
and the reconstituted gelatine off the heat. Mix thoroughly.
5. HAZELNUT MOUSSE 20 g per person
Ingredients
195 g Callebaut® hazelnut praline with no added sugar –
60% hazelnuts: ALPRA-668
100 g milk
7.2 g Atlas gelatine powder
36 g water
360 g Debic 35% fat cream
22 g sugar
0.4 g salt
Step
Melt the gelatine powder in the water. Heat the milk with the salt
to 50°C. Add the praline and blend. Add the gelatine and then
add the cream whipped to a foamy consistency
6. ALMOND SPONGE One 60 x 40 cm sheet
Ingredients
135 g 100% almond powder
60 g icing sugar
225 g eggs
45 g flour
135 g egg whites
90 g sugar
70 g Debic Cake Gold butter
35 g maize oil
Step
Beat the eggs with the almond powder and icing sugar.
Incorporate the sifted flour. Mix in butter melted with the oil and
pour into the previous mixture. Whisk egg whites with the sugar.
Incorporate into the preparation. Spread on a 60 x 40 cm sheet to
a thickness of 5 mm. Bake at 220°C for 7 minutes.
7. MILK CHOCOLATE CREAM MOUSSE 15 g per person
Ingredients
98 g milk
66 g Debic 35% fat cream
66 g egg yolks
135 g Callebaut® milk chocolate Power 41 40.7%
cocoa: 841-E4-U71
5 g Atlas gelatine powder
25 g water
147 g Debic 35% fat cream
Step
Melt the gelatine powder in the water. Cook the milk, cream and
egg yolks to coating consistency (84°C) Pour over the chocolate.
Blend. Add the gelatine and cool to 28-30°C. Fold in the cream
whipped to a foamy consistency.
8. MANGO-PASSION FRUIT MOUSSE 35 g per person
Ingredients
151 g egg whites
212 g sugar
61 g water
14 g Atlas gelatine powder
70 g water
227 g Les Vergers Boiron passion fruit purée
76 g Les Vergers Boiron mango purée
455 g Debic 35% fat cream
Step
Melt the gelatine powder in the water. Make an Italian meringue
with the whites, sugar and water. Incorporate the reconstituted
gelatine, continue whipping to 30°C. Add the passion fruit purée.
Mix with the cream whipped to a foamy consistency and the
mango purée.
9. DECORATION: PASSION FRUIT PASTE
Ingredients
1000 g Les Vergers Boiron passion fruit purée
150 g sugar (1)
1,570 g sugar (2)
340 g glucose
38 g pectin
20 g citric acid
Step
Mix the sugar (1) with the pectin. Heat the purée to 40°C and add
the sugar mixed with the pectin Cook with the sugar (2) added
in two stages. Add the glucose and continue to cook to 106°C
(75 Brix). Incorporate the citric acid off the heat. Pour onto a
Silpat® sheet.
10. PASSION FRUIT GLAZE
Ingredients
150 g water
300 g sugar
300 g glucose
200 g Debic Vegetop
20 g Atlas gelatine powder
100 g water
200 g Callebaut® white chocolate W2 – 28% cocoa:
W2-E4-U71
100 g neutral Decorgel
5 g yellow chocolate colouring
200 g passion fruit jelly
Step
Cook the sugar, water and glucose to 105°C. Add the other
ingredients one by one. Blend for 4 minutes. Refrigerate for 24
hours. Heat and blend the glaze. Use at 32-34°C.
11. PASSION FRUIT JELLY
Ingredients
100 g Les Vergers Boiron passion fruit purée
100 g sugar
35 g glucose
0.5 g pectin
2 g Les Vergers Boiron lemon purée
20 g neutral Decorgel
Step
Cook the passion fruit purée with 4/5 of the sugar. Mix the
remaining sugar with the pectin. Add to the boiling purée and
continue to cook to 105°C. Off the heat mix in the lemon juice.
Pour onto the neutral Decorgel and blend. Set aside.
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