top of page

« Casse Noisettes» entremet

For one rectangular gutter  7 x 7 x 55

Preparation

casse noisettes.jpg

1. Hazelnut streusel

 

 Mix all the ingredients in the order listed
 Finely roll out the dough obtained and let stand
Detail to required dimensions
Bake at 170 ° C for about 12 to 15 minutes.

3. Crispy hazelnut

 

​​

5. Hazelnut diplomat

  • 250 gr of skimmed milk

  • 40 gr of egg yolks

  • 36 gr of Semolina Sugar

  • 25 gr of Flavors and Chefs Traditional Cream Powder

  • 06 gr of Gold leaf gelatin

  • 100 gr of Almond / Hazelnut Praline 50% "Flavors and Chefs"

  • 20 gr of 100% Flavors and Chefs Puree of Hazelnuts

  • 140 gr of UHT 35% Cream

  • 50 gr of Mascarpone

  • 1 Vanilla pod

    Cook like a pastry, milk, yolks, sugar, and cream powder. Add the hydrated gelatin and set aside until room temperature.
    Mix the Mascarpone with the UHT cream, and beat with a mixer. Put with a mixer, the pastry cream obtained, add the hazelnut praline, the puree, and mix gently.
    Gently add the whipped cream to the maryse, and immediately dress in the frame, taking care to keep a little cream for the final decor.

2. Hazelnut "choux pastry" biscuit

  • 170 gr of ½ skimmed milk

  • 120 gr fine butter 82%

  • 130 gr of T55 Pastry Flour

  • 25 gr of Semolina Sugar

  • 45 gr of Flavors and Chefs 100% Hazelnut Mash

  • 200 gr whole eggs

  • 120 gr of egg yolks

  • 180 gr of egg whites

  • 130 gr of Semolina Sugar

 

  1. Heat butter to melt cover and pure cocoa paste

  2. Mix the rest of the ingredients with the white raw eggs

  3. Pour the butter-chocolate, and mix gently

  4. Pour in the tarts at half height, and cook at 160 °C over 07 mn.

4. Creamy lemon almonds

bottom of page