Recipe for 2 desserts

Ingredients

Crispy Palet

• 40 gr of puffed rice
• 90 gr chopped hazelnuts
• 50 gr of feuilletine
• 60 gr of milk giandujas
• 60 gr Bahibe milk chocolate
• 1 gr of fleur de sel

Hazelnut Trocadero Biscuit

• 30 gr egg whites
• 22 gr of caster sugar
• 35 gr ground almonds
• 25 gr of ground hazelnuts
• 40 gr Icing sugar
• 8 gr of cornstarch
• 30 gr of egg whites
• 50 gr of butter
• 6 gr of flower honey

Creamy Milky Hazelnuts

• 300 gr liquid ream
• 1 vanilla pod
• 23 gr of caster sugar
• 4 gr of gelatin powder 200 bloom
• 28 gr of water
• 60 gr of Jivara milk blanket
• 90 gr of hazelnut paste
• 90 gr of hazelnut praline

Montée Caramel Ganache

• 100 gr of whole milk
• 70 gr liquid cream
• 50 gr of caster sugar
• 167 gr of Dulcey chocolate
• 235 gr of Elle et Vire liquid cream
• 35 gr of Mascarpone

Backdrops

• Shards of dulcey chocolates, meringues and toasted hazelnuts

Instructions

Crispy Palet

• Toast the hazelnuts and mix with the feuilletine, puffed rice and fleur de sel
• Melt the giandujas and the milk couverture at 40° C and pour over the crunchy mixture
• Spread out in two 14 cm circles and leave to cool in the refrigerator.

Hazelnut Trocadero Biscuit

• Melt the butter and cook until browned. Add the honey once filtered
• Mix the almond powder, the hazelnut powder, the icing sugar and the cornstarch
• Add the first egg white and mix lightly
• Whip the second egg white and add the caster sugar. Incorporate into the previous mixture and add the tempered butter.
• Spread out in a 14 cm circle and bake at 165° C for about 15 minutes

Creamy Milky Hazelnuts

• Hydrate the gelatin with water
• Heat the cream with the scraped vanilla pod and sugar
• Incorporate the hazelnut paste
• Pour the chocolate and praline over the hydrated gelatin
• Mix and chill in the refrigerator for 30 min. Poach on the crisp then place the biscuit

Montée Caramel Ganache

• Heat the cream and milk
• Caramelize the sugar and cook with the hot liquid
• Pour on the blanket and mix. Add the cold cream and the sublime cream
• Mix and reserve for 2 hours at 4° C. Use a mixer and poach on the biscuit with two grooved nozzles.