Hazelnut Ganache Truffle

Hazelnut Ganache Truffle

INGREDIENTS 35 g Glucose 40 g Butter 80 g Cream 400 g Intense 35 Belgian milk couverture chocolate 45 g Frangelico hazelnut liqueur 80 g Hazelnut Praliné 65%   PROCESS Boil the cream, glucose and butter. Once it has boiled, add the hazelnut praliné. Mix the warm...
Hazelnut Praliné Ice cream on a Stick

Hazelnut Praliné Ice cream on a Stick

INGREDIENTS 500 g Milk 337 g Cream 162 g Sugar (1) 30 g Glucose 111 g Egg yolk 80 g Sugar (2) 125 g Hazelnut Praliné 65%   PROCESS Stir the sugar (2) with the egg yolks until smooth. Boil the milk, cream, sugar (1) and glucose. Once it has boiled, add the...
Hazelnut Praliné Mousse

Hazelnut Praliné Mousse

INGREDIENTS 420 g Cream 90 g Pasteurised egg yolk 90 g Sugar 30 g Water (1) 6 g Gelatine 30 g Water (2) 168 g Milk 60 g Hazelnut Praliné 65% 220 g Intense 35 Belgian milk couverture chocolate   PROCESS Mix the gelatine with cold water (1). Heat the sugar with...
Hazelnut Praliné Bar

Hazelnut Praliné Bar

INGREDIENTS 222 g Hazelnut Praliné 65% 30g Crispy Crunchies 1 g Salt 15 g Deodorized Cocoa Butter 70 g Intense 35 Belgian milk couverture chocolate 2 g Vanilla pulp 1 g Lime zest 30 g Burnished hazelnut powder   PROCESS Melt the milk chocolate and add the cocoa...
Hazelnut Choux

Hazelnut Choux

INGREDIENTS 180 g Milk 60 g Cream 36 g Sugar (2) 1 g Vanilla 12 g Sugar (1) 20 g Cream powder 40 g Egg yolk 45 g Hazelnut Praliné 65%   PROCESS Mix the cream powder with the smallest amount of sugar (1). Then stir the egg yolk into the cream powder until smooth...