Recipe components

Used products

Chocolate hazelnut biscuit

PreparationIngredients
Preparation

With the help of a mixer, stir the egg whites, them assemble the whole eggs and the yolks
with the sugar. After, blend the two mixtures. Add the flour and the hazelnut powder. The
melted chocolate and finally the hazelnut butter, bake in the oven at 180°C for about 15
minutes.

Ingredients
  • 488g
    egg white
  • 200g
    whole eggs
  • 400g
    yolk
  • 488g
    caster sugar
  • 172g
    flour
  • 172g
    hazelnut powder
  • 400g
    Mexique
  • 100g
    hazelnut butter

Crispy puffed rice

PreparationIngredients
Preparation

Pour the Chocolate couverture on the praline. Then finish by adding the Pailleté
Feuilletine™
and the puffed rice.

Ingredients
  • 125g
    Papouasie
  • 415g
    Praliné 50% Almonds Hazelnuts
  • 105g
    chocolate puffed rice
  • 105g
    Pailleté Feuilletine™

Tonka chocolate ganache

PreparationIngredients
Preparation

In a pot, bring the cream, tonka beans and inverted sugar to the boil and let steep for 5
minutes. Heat the infusion again and pour it over the chocolate couverture ang butter.

Ingredients
  • 960g
    whipped cream
  • 6g
    Tonka beans
  • 96g
    invert sugar
  • 960g
    Cuba
  • 96g
    butter

Exotic compote

PreparationIngredients
Preparation

Make a caramel with glucose and caster sugar. Pour on it the hot passion fruit paste. Add the
rest of the purées sugar mixture & pectin NH. Bring to boil for 2 minutes and mix.

Ingredients
  • 110g
    glucose
  • 176g
    caster sugar
  • 330g
    passion fruit paste
  • 440g
    mango paste
  • 396g
    banana paste
  • 35g
    caster sugar
  • 33g
    NH pectin