Broken Nuts

COMPOSITION

± 50 individual pastries

• Hazelnut financier
• Crisp hazelnut cream
• Caranut mousse
• Caramel glaze
• Nut shell
• Shells spray

HAZELNUT FINANCIER

• Brown butter 140 g
• Brut cane sugar 180 g
• Egg whites 190 g
• Sea salt 1 g
• VELICHE Hazelnut praline 65 90 g
• Flour T55 90 g
• Baking powder 1.5 g
• Lemon zests 2 g

Process:

Realize the brown butter and cool down under 80°C. Mix sugar with egg whites, salt, and praline. Add the brown butter while stirring, then add flour sifted with baking powder and lemon zest at the end. Fill 12 g per silicon sphere of 4 cm Ø. Bake in a convection oven at 170°C for 12 min..

CRISP HAZELNUT CREAM

• Unsweetened hazelnut milk 280 g
• Vanilla seeds 5 g
• Sea salt 2 g
• VELICHE Hazelnut praline 65 1000 g
• Roasted diced hazelnuts 200 g

Process:

Warm the milk with vanilla and pour over the praline hazelnut, mix well and add rostaed diced hazelnuts. Pipe 15 gr per mold silicon sphere of 4 cm Ø. Freeze it. Once frozen, assembling 2 pieces together to obtain a sphere.

CARANUT MOUSSE

• Unsweetened hazelnut milk 315 g
• Sea salt 3 g
• Gelatin mass (1/5) 105 g
• VELICHE choc. Euphoria 31 600 g
• VELICHE Hazelnut praline 65 120 g
• UHT whipped cream 35% 1500 g

Process:

Warm the milk and salt around 80°C , add the gelatin mass and pour over the chocolate and praline , mix well. At 35-38°C fold in the soft whipped cream.

CARAMEL GLAZE

• UHT cream 35% 100 g
• Sugar 70 g
• Glucose Syrup 410 g
• Gelatin Mass (1/5) 180 g
• VELICHE choc. Euphoria 31 180 g
• Mirror glaze neutral 700 g
• Gold powder 0.3 g

Process:

Boil cream, sugar and glucose, add gelatin mass and pour on chocolate, mix well, add mirror glaze and gold powder at the end. Blend and use at 35/38°C.

NUT SHELLS

• VELICHE Temptation 64 Q.N
• VELICHE Intense 35 60 g
• VELICHE Cocoa butter 75 g
• VELICHE Hazelnut praline 65 495 g
• VELICHE Crispy crunchies 105 g
• Roasted diced hazelnuts 30 g

Process:

Temper the chocolate Temptation 64 and mold one layer in a chocolate mold half sphere of 7 cm Ø. Melt the milk chocolate Intense 35 with the cocoa butter around 40°C and mix with the hazelnut praline, then add crispy crunchies and roasted diced hazelnuts. Temper to 22-24°C, fill half sphere molds on top of the chocolate, turn upside down on a grid to evacuated the excess and let set at 15-16°C. Once set, mold another layer of tempered dark chocolate. Let crystallise fully and unmold.

SHELLS SPRAY

• VELICHE Cocoa butter 200 g
• VELICHE Intense 35 100 g
• Orange fat-soluble coloring 0.4 g

Process:

Melt the cocoa butter at 45°C, pour on the chocolate and coloring and blend. Spray on the nut shells around 29-32°C. Let set and scratch lines with a metal bristle brush.

ASSEMBLY

Fill the silicon mold Silikomart Nocciola 125 with Caranut mousse, push in the center a sphere of hazelnut dazzle cream, add mousse and place a half-sphere of hazelnut financier. Freeze it. Once frozen, unmold and glaze. Break a nut shell and place pieces around the cake.