Hazelnut dacquoise

Ingredients: Hazelnut dacquoise

  • 250 g
    egg white
  • 80 g
    sugar

Preparation: Hazelnut dacquoise

Combine and whip until stiff

Ingredients: Hazelnut dacquoise

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

Preparation: Hazelnut dacquoise

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

Ingredients: Hazelnut nougatine

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

Preparation: Hazelnut nougatine

Combine and cook at 110°C (230°F)

Ingredients: Hazelnut nougatine

Preparation: Hazelnut nougatine

Add. 

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

Praliné cream

Ingredients: Praliné cream

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

Preparation: Praliné cream

Make a pastry cream.

Preparation: Praliné cream

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

Ingredients: Praliné cream

  • 460 g
    whipped cream

Preparation: Praliné cream

Fold in

Pour in a mould and freeze

Dark chocolate mousse

Ingredients: Dark chocolate mousse

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

Preparation: Dark chocolate mousse

Make a pâte à bombe.

Ingredients: Dark chocolate mousse

Preparation: Dark chocolate mousse

Melt and add. 

Ingredients: Dark chocolate mousse

  • 880 g
    whipped cream

Preparation: Dark chocolate mousse

Fold in. 

Milk chocolate glazing

Ingredients: Milk chocolate glazing

  • 250 g
    milk
  • 100 g
    glucose

Preparation: Milk chocolate glazing

Combine and bring to the boil

Ingredients: Milk chocolate glazing

Preparation: Milk chocolate glazing

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

Ingredients: Milk chocolate glazing

  • 8 g
    gelatin

Preparation: Milk chocolate glazing

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).