100% HALZELNUT
Hazelnut single portion
Difficulty level
Hazelnut single portion
Ingredients
| ALICE'S CAKE | g 750 |
| sunflower oil | g 375 |
| water | g 375 |
| JOYPASTE NOCCIOLA PREMIUM | g 150 |
Preparation
Mix all ingredients together for 5 minutes with the flat beater.
Pour into a 30x40 mold previously lined with baking paper.
Cook at 170°C for about 15-20 minutes.
Allow to cool completely.
Ingredients
| PRALIN DELICRISP CLASSIC | To Taste |
Preparation
Slightly heat the PRALIN DELICRISP CLASSIC and spread a light layer over the entire surface of the hazelnut cake.
Cut with a 4 cm round pastry cutter.
Ingredients
| fresh milk | g 100 |
| liquid cream 35% fat | g 350 |
| caster sugar | g 340 |
| LILLY NEUTRO | g 20 |
| JOYPASTE NOCCIOLA PREMIUM | g 350 |
Preparation
Heat milk and cream together. Add the LILLY NEUTRO.
Pour the hot liquid into the JOYPASTE NOCCIOLA PREMIUM and emulsify with an immersion mixer.
Pour into silicone molds in the shape of hemispheres with a 4 cm base.
Put them in the shock freezer until completely frozen.
Remove them from the molds and stick each single hemisphere to the crunchy gianduia layer, thus creating a three layers insert.
Ingredients
| fresh milk | g 120 |
| SINFONIA CIOCCOLATO LATTE 38% | g 60 |
| PRALINE NOISETTE | g 120 |
| LILLY NEUTRO | g 60 |
| liquid cream 35% fat | g 620 |
Preparation
Heat the milk, add the LILLY NEUTRO and pour it into the melted chocolate and in the PRALINE NOISETTE, creating a good emulsion with the immersion blender.
Add the semi-whipped cream in two moments, mixing it gently.
Ingredients
| fresh milk | g 80 |
| liquid cream 35% fat | g 80 |
| RENO CONCERTO GIANDUIA LATTE 27% | g 500 |
| PRALINE NOISETTE | g 100 |
| MIRROR NEUTRAL | g 450 |
| water | g 150 |
Preparation
Boil milk, cream and water. Add the chocolate and praline and mix with immersion blender.
Add the MIRROR NEUTRO, mix well and let it crystallize in the fridge.
Pour the hazelnut mousse into round silicone molds for single portions (L 6,5cm e H 4cm) almost filling them (3/4).
Insert the three layers insert in the middle.
Put into the shock freezer until completely frozen.
Remove the cakes from the molds and cover them by heating the hazelnut praline glaze to 45°C.
To be decorated with broken pieces of hazelnut, gold leaves and DOBLA CHOCOLATE HAZELNUT IN SHELL.
Pastry Chef
