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Makes 12 desserts
Recipe Step by Step
01
HAZELNUT MOUSSE
570 g Raw hazelnut powder
90 g Cornstarch
660 g Sugar
8 g Baking powder
12 g Organic Bourbon vanilla
paste
570 g Heavy cream 36%
590 g Eggs
2500 g Total
Mix together the hazelnut flour, cornstarch, sugar, baking powder and vanilla paste.
Add the cream and the eggs, stir well and bake immediately.
Add the cream and the eggs, stir well and bake immediately.
02
INTENSE CARAÏBE 66% CRÉMEUX
1600 g Egg-based crème anglaise
730 g CARAÏBE 66%
2300 g Total
Heat the crème anglaise and mix with an immersion blender, then gradually combine with the partially melted chocolate while mixing with a spatula.
Immediately mix using an immersion blender to make a perfect emulsion.
Leave to set in the refrigerator for at least 4 hours.
Immediately mix using an immersion blender to make a perfect emulsion.
Leave to set in the refrigerator for at least 4 hours.
03
EGG-BASED CRÈME ANGLAISE FOR DARK CHOCOLATE CRÉMEUX
920 g Whole milk
390 g Heavy cream 36%
260 g Eggs
100 g Sugar
1670 g Total
Bring the cream and milk to a boil and combine with the premixed egg-sugar combination (without blanching).
Heat the mixture to 185°F (84°C) and mix with an immersion blender to combine.
Use immediately or cool quickly in the refrigerator.
Heat the mixture to 185°F (84°C) and mix with an immersion blender to combine.
Use immediately or cool quickly in the refrigerator.
04
CARAÏBE 66% CHOCOLATE & CHANTILLY NEW MOUSSE
420 g Whole milk
1100 g CARAÏBE 66%
1700 g Heavy creme 35%
3220 g Total
Heat the milk and gradually add it to the melted chocolate. The milk should be around 120/130°F (50/55°C) for dark chocolate and 115°F (45°C) max. for milk and white chocolate. Whisk to start your emulsion. Mix with an immersion blender to form a perfect emulsion.
Check the temperature (115/130°F or 45/55°C depending on the couverture used) before adding the frothy whipped cream. Mix gently with a spatula and immediately pour into frames or rings.
(This kind of chocolate mousse is best suited to desserts with little sweetness or a small amount of sponge.
It is less fragile than other mousses and can be served at a higher temperature.)
Check the temperature (115/130°F or 45/55°C depending on the couverture used) before adding the frothy whipped cream. Mix gently with a spatula and immediately pour into frames or rings.
(This kind of chocolate mousse is best suited to desserts with little sweetness or a small amount of sponge.
It is less fragile than other mousses and can be served at a higher temperature.)
05
CARAÏBE 66% ABSOLU CRISTAL NEUTRAL SPRAY MIX
730 g Absolu Cristal Neutral Glaze
70 g Mieral water
200 g CARAÏBE 66%
1000 g Total
Bring the absolu cristal to a boil in water then blend with the chocolate to create an emulsion.
Immediately apply using a spray gun at approx. 175°F (80 °C).
Immediately apply using a spray gun at approx. 175°F (80 °C).
06
CARAÏBE 66% SPRAY MIX
210 g CARAÏBE 66%
90 g Cocoa butter
300 g Total
Melt all the ingredients together then spray at a temperature of 105/115°F (40/45°C).
07
HAZELNUT AZÉLIA 35% CRUNCH
230 g AZÉLIA 35%
650 g Hazelnut shortbread crust
130 g Crispy wheat flake cereal
5 g Fleur de sel
130 g 50% crunchy fresh almond & hazelnut praliné
1145 g Total
Melt the couverture.
Incorporate the rest of the ingredients.
Use immediately.
Incorporate the rest of the ingredients.
Use immediately.
08
HAZELNUT SHORTBREAD CRUST
320 g Pastry flour
120 g Brown sugar
40 g Whole raw hazelnuts
2 g Salt
170 g European-style butter
70 g Eggs
722 g Total
Make the dough with a food processor.
Rub the dry ingredients into the cold, cubed butter.
As soon as the mixture is completely even, add the cold eggs.
As soon as you obtain a smooth dough, stop mixing.
Store in the refrigerator or spread out immediately.
Bake at 300°F (150°C).
Rub the dry ingredients into the cold, cubed butter.
As soon as the mixture is completely even, add the cold eggs.
As soon as you obtain a smooth dough, stop mixing.
Store in the refrigerator or spread out immediately.
Bake at 300°F (150°C).
Assembly and finishing
Make the soft hazelnut sponge and weigh out 200g per 14cm-diameter cake ring. Make the Caraïbe crémeux and place 180g on top of each hazelnut sponge. Freeze. Make the Azélia hazelnut crunch and weigh out 90g per 16cm-diameter cake ring. Even out the crunch using a spoon, then move the rings around in little circles to make the crunch’s diameter slightly smaller. Store at 40°F (4°C). Cut out an irregular strip of Chocolatree corn texture sheet (ref 13178) and place it at the bottom of the ring. Make the Caraïbe mousse and weigh out 250g per 16cm-diameter 4.5cm high cake ring. Place the insert into the ring and finish with the crunch. Freeze. Make the coating. Glaze the dessert using a spray gun, leaving the texture sheet in place. Freeze. Make the Caraïbe spray mix, remove the texture sheet from the dessert and spray onto the print it left. Finish your dessert by decorating with some hazelnut skins.