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Makes approximately 25 desserts
Recipe Step by Step
- 80g Butter
- 80g Pastry flour
- 80g Raw cane sugar
- 80g Hazelnut flour
- 320g Total weight
Shake the dough through a 4mm sieve (or a filter used for washing dishes if you don’t have one) so it forms into evenly sized pieces.
Freeze them before separating them out so they keep a nice shape.
Store in the refrigerator or freezer until you are ready to cook.
Spread the streusel over a baking sheet and bake for approx. 20 minutes at 295°F (145°C) with the vents open until it is golden-brown.
- 400g Crunchy nutty 50% almond & hazelnut praliné
- 160g Crispy wheat flake cereal
- 560g Total weight
Store in a tightly sealed box.
- 250g Whole milk
- 250g Heavy cream 36%
- 100g Egg yolks
- 50g Sugar
- 650g Total weight
Thicken the mixture at a temperature of 185°F (85°C), strain through muslin and use immediately.
ORIZABA 39% CRÉMEUX
- 500g Crème anglaise
- 280g ORIZABA 39%
- 3g Gelatin
- 783 g Total weight
Gradually pour the crème anglaise onto the melted couverture chocolate, stirring it in with a spatula to create a smooth, shiny and elastic texture.
Mix using an immersion blender to obtain a perfect emulsion. Make sure no air bubbles form.
Store in the refrigerator before use.
- 600g Whole milk
- 400g Heavy cream 36%
- 100g Sugar
- 6g Pectin X58
- 15g Melanosporum fresh black truffle
- 1121g Total weight
Heat the milk and cream.
At 140°F (60°C), sift in the pectin and sugar mixture and bring to a boil.
Strain the mixture, then grate on the truffle.
Blend it, pour it into a box and place it in the refrigerator.
Tip: if you don’t like truffle, you can replace it with vanilla!
OPALYS 33% & BLACK TRUFFLE ICE CREAM
- 1250g Whole milk
- 70g Fat-free dry milk
- 130g Sugar
- 140g Glucose powder
- 40g Invert sugar
- 160g Heavy cream 36%
- 8g Ice cream stabilizer
- 220g OPALYS 33%
- 20g Melanosporum fresh black truffle
- 2038 g Total weight
At 115°F (45°C), add the sugar mixed with the ice cream stabilizer.
At 160°F (70°C), pour the hot mixture onto the Opalys chocolate and stir the two together to create a perfect emulsion.
Pasteurize at 185°F (85°C), sift out any lumps, then grate the truffle into the ice cream mix.
Blend and cool quickly.
Leave to sit for at least 12 hours.
Assembly and finishing
Assemble the dessert in a tall glass whenever possible. Start with the crunchy praliné, then use a piping bag with a round nozzle to pipe on a scoop of Orizaba crémeux.
Add the hazelnut streusel, a scoop of ice cream and the truffle foam, then finally grate some fresh truffle onto the foam.