Ricetta

COIN

HAZELNUT TENDER BISCUIT

Mix the roasted hazelnut powder, icing sugar, brown sugar 1, salt, egg yolks, vanilla paste and unbeaten egg whites in the robot coupe for 3 minutes. Then add the melted butter and the tempered liquid cream. Whip the meringue with the brown sugar 2 separately then fold third of the meringue into the first mixture, add the sifted flour and baking powder delicately following by the rest of the meringue. Spread in 30*30cm frame and bake at 160ºC for 25 minutes. Reserve the biscuit overnight in chiller to get the maximum of moistness. Cook the water and sugar into syrup 118ºC, then add the roasted hazelnut and cook until its get caramelized. Reserve for montage.

Per la nocciola caramellata

Cuocere l'acqua e lo zucchero a 118 ° C, quindi aggiungere la nocciola tostata e cuocere fino a quando non viene caramellata. Conservare per il montaggio.

CRUNCHY HAZELNUT

Mix all the ingredients together, bake at 140ºC for 20 minutes. Reserve for montage. Melt the Jivara add the cocoa butter then the rest of the ingredients. Spread between 2 plastic sheets to 3mm thickness then block in freezer.

DULCEY CREAMY

Add wetted and mixed with melted chocolate gelatin and hot custard. Mix gently with a maximum temperature of 35° C. Leave the cream on 24 hours at 4° C.

PRALINE ALMOND HAZELNUT

Roast the hazelnut and almond for 25 minutes at 150ºC. Cook the sugar; water and vanilla paste to 116ºC, add the hazelnuts and almonds then cook at low fire until its completely caramelized. Let it cool then mix in the robot coupe to have a soft praline. Reserve for montage. Heat the milk. Strain the milk received and weighs it. Soak the gelatin in water. Add hot milk. Melt the chocolate. Pour 1/3 milk on chocolate. Whisk together using a whisk. Add rest of milk. At 30/35° C, add the whipped cream. Pour out and freeze.

DULCEY SUPREME

Heat the milk. Strain the milk received and weighs it. Soak the gelatin in water. Add hot milk. Melt the chocolate. Pour 1/3 milk on chocolate. Whisk together using a whisk. Add rest of milk. At 30/35° C, add the whipped cream. Pour out and freeze.

CARAMEL MIRROR GLAZE

Caramelize the sugar, deglaze with the hot premixed cream, absolu crystal and glucose. At 70ºC add the premixed milk powder and water following by the mass gelatin. Mix and let it set overnight in fridge. Use at 28ºC.