Heat the milk, add the roasted hazelnuts, mix and allow to infuse for 20 minutes.Pass through a chinois and rescale the milk.
Heat the infuse milk, make and emulsion over the melted chocolate and add the melted gelatin mass.
Add the hazelnut paste and finish with the cream。 Assemble.
hazelnut paste
ngredients
1000g raw hazelnut
75g confectioners' sugar
2g fleur de sel
Toast the hazelnuts in a deck oven for 15 to 20 minutes approximetely.
Add the confectioners' sugar and fleur de sel. Mix in a food processor until a smooth paste is obtained.
這里輸入標(biāo)題
ingredients
275g hazelnut paste (see above)
240g butter
120g sugar 1
325g egg yolks
30g starch
30g flour
480g egg whites
240g sugar 2
Mix the butter and hazelnut paste together.
Beat the egg yolks and sugar 1 until pale. Sieve the flour and starch. Whip the egg whites and mix with the sugar 2.
Mix the egg yolks with the butter and hazelnut paste mixture. Following this, carefully fold in the whipped egg whites and finish with the sifted flour and starch. Work until the mixture is smooth enough.
Cast into frames and smooth out the surface, 850g per oven tray, and scatter the chopped hazelnuts.
Bake at 175℃ for 13 minutes. Cut out disks , 4 cm in diameter.
creamy caramel
ingredients
317g sugar
350g glucose
667g cream
167g milk
167g glucose
3u vanilla beans
7g fleur de sel
233g butter
Heat the milk and cream together with the second amount of glucose (167g), vanilla and fleur de sel.
Cook the sugar and firt amount of glucose (350g) to 180℃. Deglaze with the hot cream.
Cook to 105℃ and pass through a strainer.
Add the butter once the caramel has cooled down to 70℃.
caramel insert
1000g creamy caramel (see above)
235g milk
Mix and cast into hemisphere molds, 4.5cm in diameter.
Introduce 12g in one side and 15g in the other one.
Hazelnut praline
ingredients
500g hazelnuts
250g sugar
83g water
10g fleur de sel
Cook the sugar and water to 110℃, add the hazelnuts ( slightly roasted) and caramelize to a dark caramel .
Add the salt and remove from the heat.
Allow to cool down and process in a blender to crunchy praline.
Sprinkle the praline over the caramel.
Milk chocolate glaze
ingredients
120g cocoa butter
120g milk couverture
Melt and mix.
other ingredients
q.s gold powder
q.s dark couverture
Montage and finishing
On top of a hemisphere of creamy caramel, place a disk of hazelnut praline and a disk of hazelnut sponge.
Seal with the other caramel hemisphere to obtain a perfect sphere. Freeze.
Slightly whip the hazelnut ganache and place into 5.5-cm-wide molds with the insert.
Following this, give the top of the piece a pointed shape. Freeze again.
Slightly scrach between the top and the sphere to obtain the appearance of a hazelnut.
Freeze, coat with the milk glace and scratch with a metal brush.
Apply the gold powder with the help of a brush.
Spread the dark couverture over an acetate sheet with the help of a brush.
Heat the bottom of the glaze 'hazelnut' and place on top of the dark couverture.
Fold up the sheet to obtain the desired hazelnut form. Finish the presentation.
這樣看不出大的究竟有多大&小的有多小吧？給你對比一下
！詳細(xì)的配方與步驟說明結(jié)合動圖與視頻，可以輕松學(xué)會它——重點在于創(chuàng)作時的腦洞，其實做起來并沒有想象的那么難
