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Azélia Rock

Made with Azelia 35%

Steps: 5
Servings: Makes 6 plated desserts

5 Recipes steps


Preparation time: 15 minutes
Rest time before use: at least 2 to 3 hours

    110 g Heavy cream 36%
    10 g Glucose syrup
    10 g Invert sugar or honey
    165 g AZÉLIA 35% chocolate
    295 g Heavy cream 36%

    Slowly pour the cream, invert sugar and glucose onto the melted AZÉLIA 35% chocolate. Mix in the center to form a shiny, elastic texture – this is a sign that you are starting to make an emulsion. Maintain this texture throughout the mixing process.
    Continue, adding the liquid little by little. Start mixing by hand, then using an immersion blender. Set aside.
    Mix the ganache with the cold heavy cream.
    Leave to set in the refrigerator for at least 2 or 3 hours before whisking. The texture must be firm enough for the mousse to be used in a piping bag.


Preparation time: 20 minutes
Rest time before use: 25 minutes

    160 g Egg yolks
    110 g Sugar
    105 g All-purpose flour
    125 g Hazelnut flour
    70 g Unsalted butter
    190 g Egg whites
    70 g Sugar*

    *See the nutrition tip section
    at the end of the recipe for
    an alternative to the sugar.

    Whisk the egg yolks. Add the sugar. Whisk by hand or in a food processor until the mix whitens and doubles in volume, creating a thick and smooth cream which flows in ribbons and falls back to the mixture leaving folds when you raise the whisk.
    In the meantime, melt the butter and set aside. Sift together the flour and hazelnut flour. Beat the egg whites until they form soft peaks, while slowly adding the sugar.
    Mix part of the beaten egg white with the yolks and sugar. Add the sifted flour and powdered hazelnut to the mix, then the remaining egg whites.
    Finally, add the melted butter. Bake at 355°F (180°C) on a tray with a stainless steel frame for 25 minutes. Cool, then use a plain round 6cm cutter to cut the sponge into disks. Store in the refrigerator.



Preparation time: 5 minutes

    Melt the STRAWBERRY INSPIRATION and add the other ingredients to it. Soak the soft hazelnut sponge disks (made in the previous step) in this mix.
    Leave to set on a rack and store in the refrigerator.


Preparation time: 15 minutes
Rest time before use: 10 minutes

    75 g Sugar
    1.5 g Pectin NH
    65 g Unsalted butter
    25 g Glucose syrup
    5 g Water
    85 g SOSA caramelized sesame seeds*

    *See the Chef’s tip section at the end of the recipe for an alternative to sesame seeds.

    Thoroughly mix the pectin NH and sugar. Heat the water, glucose and butter together. When the mixture reaches 115°F (45°C), add the pectin and sugar mix.
    Bring this mixture to a boil then add the caramelized sesame seeds. Spread thinly and evenly between 2 sheets of parchment paper.
    Set the oven to 355°F (180°C) to bake until the nougatine turns a amber caramel color. Take out of the oven, cut into 4cm diameter disks. Leave to cool on a rack.


VALRHONA chocolate fèves at the chef’s discretion

On each hazelnut coated sponge disk, pipe the AZÉLIA 35% whipped ganache using a fluted nozzle.
Place a sesame nougatine decoration on each dessert, along with some hazelnut slivers. Using a cookie
cutter, arrange some chocolate powder at the bottom of the dish. To make your own homemade chocolate
powder, grate your choice of chocolate fève using a cheese grater. Place a dessert on each plate.

Chef’s tip

When making the nougatine decoration, the sesame seeds may be replaced by caramelized cocoa nibs, finely ground hazelnuts and pistachio slivers to give your nougatine a variety of
tastes and colors.

Nutrition tip
When making the soft hazelnut sponge, you can replace the sugar with unrefined sugar such as muscovado, to add some extra charm to the recipe.

azelia rock