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Recipe Step by Step
01
Hazelnut shortcrust pastry
80g Creamed butter
110g Sugar
110g Brown sugar
3g Salt
100g Eggs
30g Hazelnut paste
330g All-purpose flour
9g Baking powder
In the bowl of a food processor, mix together the butter, sugar, brown sugar, salt, eggs and hazelnut paste until a homogeneous mixture forms.
Sift the flour and baking powder together, then add to the first mixture.
Mix the dough, but be careful not to over-work it.
Spread between two sheets of baking paper.
Use a cutter to cut into shapes.
Sift the flour and baking powder together, then add to the first mixture.
Mix the dough, but be careful not to over-work it.
Spread between two sheets of baking paper.
Use a cutter to cut into shapes.
02
Azélia ganache
300g AZÉLIA 35%
150g Heavy cream 36%
35g Acacia honey
Melt the AZÉLIA. Heat the cream and honey.
Gradually combine with the first mixture to create an emulsion.
Mix using an immersion blender to make a perfect emulsion.
Leave to set in the refrigerator for at least 3 hours.
Gradually combine with the first mixture to create an emulsion.
Mix using an immersion blender to make a perfect emulsion.
Leave to set in the refrigerator for at least 3 hours.
03
Ivoire 35% and vanilla ganache
280g IVOIRE 35%
150g Heavy cream 36%
15g Acacia honey
2 Vanilla beans
Melt the IVOIRE. Heat the cream and honey with the vanilla beans.
Gradually add the cream to create an emulsion.
Mix using an immersion blender to make a perfect emulsion.
Leave to set in the refrigerator for at least 2 hours.
Gradually add the cream to create an emulsion.
Mix using an immersion blender to make a perfect emulsion.
Leave to set in the refrigerator for at least 2 hours.
04
Caraïbe ganache
130g CARAÏBE 66%
150g Heavy cream 36%
20g Acacia honey
Melt the CARAÏBE. Heat the cream and honey.
Gradually combine with the first mixture to create an emulsion.
Mix using an immersion blender to make a perfect emulsion.
Leave to set in the refrigerator for at least 3 hours.
Gradually combine with the first mixture to create an emulsion.
Mix using an immersion blender to make a perfect emulsion.
Leave to set in the refrigerator for at least 3 hours.
Assembly and finishing
Bake the shortcrust pastry at 320°F (160°C) until golden.
Pipe the room-temperature ganache onto half the shortcrust pastry pieces, then cover with the remaining halves to make the chocoz.