Azélia Rock hazelnut and strawberry coating | Valrhona Chocolate
On each hazelnut coated sponge disc, pipe the AZÉLIA 35% whipped ganache using a fluted nozzle. Place a sesame nougatine decoration on each dessert, along
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Cooking tools:
- Immersion blender
- Food processor
- Piping bag
- Piping nozzle
- Cake ring
- Cookie cutter
- Kitchen scale
- Sifter
- Cooling rack
- Double boiler
- Grater
- Mixing bowl
- Whisk
- Baking sheet
- Oven
- Stove
- Saucepan
- Spoon
- Spatula
- Refrigerator
- Parchment paper
- Plate
Ingredients
- 110g Whipping cream 35%
- 10g Glucose syrup
- 10g Invert sugar or honey
- 165g AZÉLIA 35% chocolate
- 295g Whipping cream 35%
- 160g Egg yolks
- 110g Caster sugar
- 105g Plain flour
- 125g Finely ground hazelnuts
- 70g Unsalted butter
- 190g Egg whites
- 70g Caster sugar*
- 400g STRAWBERRY INSPIRATION
- 60g Grape seed oil
- 60g Caramelised hazelnuts
- 75g Caster sugar
- 1.5g Pectin NH
- 65g Unsalted butter
- 25g Glucose syrup
- 5g Water
- 85g Caramelised sesame seeds*
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