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...

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

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

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

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...