Recipe components

Hazelnut dacquoise

IngredientsPreparation
  • 250g
    egg white
  • 80g
    sugar

Combine and whip until stiff

  • 200g
    almonds/sugar (50/50)
  • 200g
    hazelnut/sugar (50/50)

Sieve and fold into the whipped egg whites

Pour onto a baking tray and bake for 15-18 min. at 175°C (347°F).

Hazelnut nougatine

IngredientsPreparation
  • 170g
    butter
  • 120g
    sugar
  • 120g
    glucose
  • 14g
    NH pectin

Combine and cook at 110°C (230°F)

Add. 

Pour onto a Silpat® and bake for 10 min. at 170°C (347°F)

Praliné cream

IngredientsPreparation
  • 185g
    milk
  • 70g
    egg yolks
  • 70g
    sugar
  • 25g
    corn starch

Make a pastry cream.

Add. Mix until homogeneous and leave to cool to 35°C (95°F). 

  • 460g
    whipped cream

Fold in

Pour in a mould and freeze

Dark chocolate mousse

IngredientsPreparation
  • 220g
    egg yolks
  • 50g
    whole egg(s)
  • 220g
    sugar

Make a pâte à bombe.

Melt and add. 

  • 880g
    whipped cream

Fold in. 

Milk chocolate glazing

IngredientsPreparation
  • 250g
    milk
  • 100g
    glucose

Combine and bring to the boil

Pour the hot milk over the chocolate and bakers coating, and emulsify.

  • 8g
    gelatin

Fold in well.

Leave to rest in the refrigerator for 24 hours and apply at 28°C (82.4°F)

Finishing and presentation

- Fill a gianduja mould (Silikomart TOR250 x 80) with praliné cream until 1/3 full. Sprinkle with roasted hazelnuts, cover with a dacquoise and freeze.

- Unmould the insert.

- Fill up the mould with dark chocolate mousse and add the insert.

- Pipe some chocolate mousse on top, add the nougatine and close with a hazelnut dacquoise.

- Freeze and then unmould.

- Apply the milk chocolate glazing at 28°C (82.4°F).