Servings: Makes approx. 15 pieces.
4 Recipes steps
1 HAZELNUT STREUSEL CRUNCH AND VANILLA
HAZELNUT STREUSEL CRUNCH AND VANILLA
105g Brown sugar
1g Fine salt
80g Finely ground hazelnuts
80g Pieces of Crêpe Dentelle
35g Strong flour
1/2 Vanilla bean «NOROHY»
Mix the brown sugar, ground hazelnuts, flour, salt, crêpe dentelle pieces, and the seeds from the vanilla pod. Cut the cold butter into small cubes.
Add the butter to all the other ingredients and mix using the paddle attachment in a stand mixer until a ball of dough forms.
Roll out to 4-5mm thick between two plastic sheets and cut out 4-5cm circles. Freeze for 30 to 45 minutes so that the circles of dough are easy to peel off.
Place on a baking tray and bake at 320°F (160°C) in a fan-assisted oven for approx. 15 minutes.
2 IVOIRE 35% CRÉMEUX
IVOIRE 35% CRÉMEUX
50 g Whole milk
1 g Gelatine
85 g IVOIRE 35%
100 g Whipping cream 35%
Heat the milk to a simmer. Soak then wring out the gelatine then add to the mixture.
Gradually combine the mixture with the melted IVOIRE 35% chocolate to obtain a smooth, shiny, elastic texture. Add cold heavy cream to this mix.
Mix using an immersion blender until a perfect emulsion forms, taking care not to incorporate any air bubbles.
Pour immediately into half-sphere silicone molds that are 3cm in diameter.
Leave to set in the freezer
3 CARAÏBE 66% LIGHT MOUSSE
CARAÏBE 66% LIGHT MOUSSE
140 g Whole milk
2 g Gelatine sheet
165 g CARAÏBE 66%
285 g Whipping cream 35%
Soak the gelatine in a large quantity of water. Heat the milk to approx. 120°F (50°C) and add the rehydrated gelatine.
Combine approx. 1/3 of the hot liquid with the melted CARAÏBE 66% chocolate, stirring all the while to obtain a smooth, shiny, elastic texture – this is a sign that you are starting to make an emulsion.
Once the mixture is at 95-105°F (35-40°C), incorporate the heavy cream which has been whipped until it has the texture of a mousse. Use immediately.
4 CARAÏBE 66% GLAZE
CARAÏBE 66% GLAZE
When the half-spheres of crémeux are frozen, remove them from the molds.
Then, place them in the middle of the silicone molds that you will use for the mousses. Put them back into the freezer while you make the light mousse.
As soon as you have made the CARAÏBE 66% mousse, pour it into the mold, filling up to the top. Freeze until completely set. Next, make the glaze.
Then, turn out the mousses. Using a knife, dip them into the glaze (previously heated to 95°F (35°C)). Straight afterwards, roll them in fine chocolate shavings. Then, place them straight onto a disk of hazelnut shortbread.
Finish off the presentation by placing a couple of chopped hazelnuts on top of the mousse, in the middle. Let the mousse slowly defrost in the fridge before serving.