After school delight - Bakery-Pastry - Elle & Vire Professionnel

Ingredients

• 200 g Elle & Vire gourmet butter 82% FAT
• 200 g fine sugar
• 5 g fine salt
• 120 g eggs
• 500 g T55 flour
• 500 g Excellence Whipping Cream 35% FAT
• 500 g Gianduja hazelnut dark chocolate
• 135 g Excellence Whipping Cream 35% FAT
• 72 g Chocolat couverture (70% cocoa)
• 300 g sugar
• 155 g T55 flour
• 52 g almond powder
• 26 g cocoa powder
• 232 g eggs
• 104 g Elle & Vire gourmet butter 82% FAT
• 400 g milk chocolatecouverture (40% cocoa)
• 70 g roasted hazelnuts chopped
• 75 g eggs
• 75 g milk
• 38 g sugar
• 5 g salt
• 125 g T45 flour
• 125 g T55 flour
• 8 g yeast
• 100 g butter
• 350 g Sublime, Cream with Mascarpone
• 350 g Cream spread tempered to 28ºC