3.3K
INGREDIENTS |
SPONGE
- 60g egg whites
- 70g egg yolks
- 70g brown sugar
- 100g butter
- 100g hazelnut paste
- 80g icing sugar
- 2g salt
- 240g hazelnut powder
- 300g egg whites
- 35g brown sugar
- 100g flour
CREAMY
- 500g cream
- 120g egg yolks
- 100g milk chocolate
- 120g dark chocolate
CREAMY LACTEE
- 200ml milk
- 10g glucose
- 400g gelatin
- 350g milk chocolate
COATING
- 450g milk chocolate
- 120g cacao powder
- 100g chopped hazelnuts
PREPARATION |
SPONGE
- Combine 60g of egg whites, the egg yolks, 70g of brown sugar, hazelnut paste, icing sugar, salt and hazelnut powder mix in a food processor.
- Add the melted butter last.
- Make a meringue using 300g egg whites and 35g brown sugar.
- Combine both mixtures using a rubber spatula.
- Add the flour and mix gently.
- Bake at 150 degrees Celsius for 15 minutes.
CREAMY
- Make a custard using the cream and the egg yolks.
- Add the melted chocolate then hand blend.
CREAMY LACTEE
- Melt the chocolate then add the glucose and gelatin.
- Bring the milk to the boil then add it to the melted chocolate.
- Let it cool for 15 minutes before adding the cold cream. Mix well and allow it to rest overnight.
COATING
- Heat the cacao butter then add the chocolate.
- Mix well until the chocolate has completely melted.
- Add the chopped hazelnuts.