Hazelnut crunchy 100g.per items
Mix together and as soon as the dough becomes friable, stop mixing. Cook in the oven at 150°C during 20 minutes.
Orange winter lake
Inspired by my holidays at Tigne the lake
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Recipe
Download recipeHazelnut crunchy 100g.per items
- Hazelnut powder 100g
- Brown sugar 100g
- Butter 100g
- Flour 100g
- Salt 1g
- Totaal 401g
Hazelnut cake 120g.per item
- Hazelnut powder 155g
- Sugar 80g
- Corn starch 16g
- Baking powder 2g
- Milk 115g
- Eggs 120g
- Totaal 488g
Hazelnut cake 120g.per item
Mix together. Use immediately or refrigerate at 4°C.
Clementine fruit confit 200g.per item
- Clementine puree 490g
- Pear puree 120g
- Sugar 120g
- Inulin 40g
- Starch 30g
- Lime purée 20g
- Totaal 820g
Clementine fruit confit 200g.per item
Weight out and combine the purees. Mix half of the fruit purees with the gelatin and leave to hydrate for at least 30 minutes. Combine the sugar, starch and inulin. Pour the remaining half of the fruit purees and the lime puree into the saucepan. Add the sugar, starch and inulin mixture and blend. Bring to the boil, stirring constantly. Remove from the heat, add the gelled fruit puree mixture and blend again. Use immediately or refrigerate at 4°C.
Whipped hazelnut ganache 300g.per item
- Milk 450g
- Starch 14g
- Cream 275g
- Gelatin powder 7g
- Cocoa butter 125g
- Hazelnut praline 380g
- Totaal 1251g
Whipped hazelnut ganache 300g.per item
Cold mix a small portion of the milk with the starch. Bring the other part of the milk to a boil. Incorporate the milk/starch part into the saucepan then return to a boil then add the rehydrated gelatin. Emulsify the hot liquid on the praline and melted cocoa butter. Mix. Add the cold liquid cream and mix. Refrigerate at 4°C.
Clémentine fruit compote 80g.per item
- Clémentine fruit compote 320g
- Gélatin 8g
- Totaal 238g
Clémentine fruit compote 80g.per item
Hydrate the gelatin with half the weight of Clementine fruit compotee.
Heat the second half of the puree to 60°C then add the gelatinized clementine fruit compote.
Mix the two together then use immediately or reserve at 4°C.
Assembly, layout and finishing
Make the hazelnut whipped ganache, the clementine fruit confit and leave to crystallize for at least 6 hours. Cook the streuzel in a circle of 14cm then poach the hazelnut biscuit on top, freeze immediately. Poach the clementine confit on the hazelnut biscuit, freeze. Make the hazelnut whipped ganache then pour it into the molds then put the clementine insert and freeze. Unmold the entremets then poach the decoration with the remaining ganache. Finish the cake with a colorful milk chocolate glaze and velvet spray. then place the clementine fruit compotee. Make the lace christmas tree green et the pinecone on the top of the cake, the Dobla touch.