PICADO | Valrhona

Ingredients

• 65g Dry butter 84%
• 65g Brown sugar
• 25g Strong white bread flour
• 50g Whole toasted hazelnuts
• 50g Éclat d’Or
• 0.5g Salt
• 1/2 vanilla pod
• 260g Éclat d'Or Hazelnut Streusel
• 80g MILK JIVARA 40%
• 200g UHT cream 35%
• 200g Whole UHT milk
• 80g Egg yolks
• 40g Caster sugar
• 180g Crème anglaise
• 2g Powdered gelatin 220 Bloom
• 10g Water for the gelatin
• 40g Mixed whole lemon
• 210g HAZELNUT 35% MILK GIANDUJA
• 75g dried apricots
• 140g Apricot pulp
• 75g Frozen apricot halves
• 6.5g caster sugar
• 1.5g fruit pectin NH
• 290g Crème Anglaise
• 430g UHT cream 35%
• 530g MILK JIVARA 40%
• 570g ABSOLU CRISTAL NEUTRAL GLAZE
• 30g water
• 40g MILK JIVARA 40%