Dessert bergamot, hazelnut and caramel
Pastry recipeComposition:
- Crispy Hazelnut
- Caramel Hazelnut
- Biscuit Hazelnut
- Creamy Milk Chocolate
- Bergamot Mousse
- Bergamot cream
- Caramel Glazing
-
Crispy Hazelnut
Ingredients
- Milk chocolate - 65g
- Hazelnut praline paste - 75g
- Almond hazelnut praline 50% - 600g
- Cocoa butter - 95g
- Feuilletine (caramelized dry crepe) - 235g
- Puffed rice - 77g
Melt the milk chocolate with cocoa butter at 40°C in the microwave.
Meanwhile, mix the praline with hazelnut paste. Add the chocolate and mix gently.
Check the temperature and add feuillantine and puffed rice. -
Caramel Hazelnut
Ingredients
- Sugar - 400g
- Glucose - 200g
- Cream 35% fat - 560g
- Lime (zest) - 2
- Fleur de sel - 3g
- Butter - 140g
- Hazelnuts (roasted) - 320g
- Cocoa butter - 50g
- Gelatin mass - 68g
Heat the cream with lime and lemon zests and salt. Let steep 20 minutes.
Weigh the glucose in the pan and start over low heat. When glucose begins to melt, add a little sugar and caramelize.
Add the sugar gradually until obtain a caramel brown.
Remove from heat and deglaze with cream by adding it gradually.
Add hazelnuts, cocoa butter and gelatin.
Cool to 45C ° and add the butter. -
Biscuit Hazelnut
Ingredients
- Icing sugar - 320g
- Flour T55 - 80g
- Hazelnut (powder) - 150g
- Egg white - 360g
- Cream of tartar - 6g
- Sugar - 120g
Beat the egg whites on medium speed with tartar cream.
Meanwhile, sift the icing sugar with the flour and hazelnuts.
Once the whites are firm, add sugar and tighten to maximum speed.
Gently mix the two masses.
Spread on Silpat baking sheet and bake at 180°C for 12 minutes. -
Creamy Milk Chocolate
Ingredients
- Custard - 1000g
- Milk chocolate - 500g
- Gelatin mass - 37g
Add the gelatine to the custard cream.
Once gelatine is melted, pour 1/3 custard cream over the chocolate and start the emulsion with a spatula.
Add remaining custard cream and mix in blender. -
Bergamot cream
Ingredients
- Frozen fruit purée 100% : Bergamot - 160g
- Egg - 200g
- Sugar - 230g
- Lemon (zest) - 1
- Lime (zest) - 2
- Gelatin mass - 102g
- Butter - 300g
Whiten eggs with the sugar. Add the puree and cook as a pastry cream.
Remove from heat and add the gelatine.
Cool off at 45°C and add the butter. Mix in a plunging mixer and add zests. Reserve at refrigerator.In this step
Frozen fruit purées -
Bergamot Mousse
Ingredients
- Frozen fruit purée 100% : Bergamot - 75g
- Bergamot cream - 750g
- Italian meringue - 250g
- Cream 35% fat - 500g
Loosen bergamot cream with mashed bergamot.
Add a little of the cream on the meringue to smooth out and do the same with the cream.
Gently mix the three masses.In this step
Frozen fruit purées -
Caramel glazing
Ingredients
- Frozen fruit purée 100% : Bergamot - 180g
- Sugar - 215g
- Vanilla pods - 2
- Water - 180g
- Cornstarch - 12g
- Gelatin mass - 44g
Make a dry caramel with the sugar and the vanilla. Mix the water with the Maizena.
Warm bergamot puree in microwave and deglaze the caramel with the hot puree by pouring it little by little.
Add the water beforehand mixed with the Maizena and make thicken slowly over a low heat.
Bring to a boil and remove from heat. Add the gelatin and sift. Keep in the refrigerator during a night minimum. Use at 22/24C°.In this step
Frozen fruit purées -
Dressing
Spread the crunchy in the frame. Let set in the refrigerator 5mn.
Cover with the caramel hazelnut and put the biscuit hazelnut. Place in the freezer 20mn.
Pour the chocolate-brown crémeux milk hazelnut and place again in the freezer.
Spread out the bergamote mousse and freeze.
Cover with glazing caramel and cut according to your needs.