Dessert bergamot, hazelnut and caramel

Pastry recipe


  • Crispy Hazelnut
  • Caramel Hazelnut
  • Biscuit Hazelnut
  • Creamy Milk Chocolate
  • Bergamot Mousse
  • Bergamot cream
  • Caramel Glazing
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Dessert bergamot, hazelnut and caramel
Gael Etrillard

Gael Etrillard

Pastry Chef
Area Pastry Chef at les vergers Boiron. From 2009 to 2013, was executive pastry chef at Raffles Hotel Singapore and have been working in Asia for more than 13 years. Gael is also involved in training ...
  1. Crispy Hazelnut


    • 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.

  2. Caramel Hazelnut


    • 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.

  3. Biscuit Hazelnut


    • 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.

  4. Creamy Milk Chocolate


    • 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.

  5. Bergamot cream


    • 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

  6. Bergamot Mousse


    • 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

  7. Caramel glazing


    • 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

  8. 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.

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