Hazelnut Garland - Bakery-Pastry - Elle & Vire Professionnel

Name: Hazelnut Garland - Bakery-Pastry - Elle & Vire Professionnel
Ingredients: Moist hazelnut sponge 95 g eggs 185 g egg yolks 232 g egg whites 232 g granulated sugar 77 g plain flour (T55, approximately 11% protein) 77 g powdered hazelnuts 1 g tonka beans 3 g lime zest; Hazelnut praliné 82 g water 514 g granulated sugar 0.51 g Exhausted dried vanilla pods 514 g whole raw hazelnuts 1112 g; Crunchy hazelnut praliné 99 g hazelnut praliné 99 g; Custard 96 g milk 19 g egg yolks 10 g granulated sugar 125 g; Gelatin mass 8 g powdered 200-bloom gelatine 45 g water 53 g; Glucose meringue 72 g glucose syrup 47 g egg whites 118 g; Reconstitued crunch 350 g hazelnut cream cheese streusel 59 g feuillantine 241 g milk chocolate 46% 650 g; Chocolate hazelnut dipping and spraying mixture 498 g cocoa butter 249 g milk chocolate 40% 249 g milk chocolate gianduja 4 g soluble yellow colouring 1000 g; Mascarpone decorative cream 36 g milk 36g g sugar 23 g gelatin mass 77 g Mascarpone 329 g Excellence Whipping Cream 35% FAT 500 g; Dark chocolate snowflakes 500 g dark chocolate 63% 50 g whole hazelnuts QS gold leaf 550 g

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Create exquisite Hazelnut Garland with moist hazelnut sponge and rich praliné mousse. Perfect for bakery professionals or enthusiasts.

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Ingredients

Moist hazelnut sponge 95 g eggs 185 g egg yolks 232 g egg whites 232 g granulated sugar 77 g plain flour (T55, approximately 11% protein) 77 g powdered hazelnuts 1 g tonka beans 3 g lime zest
Hazelnut praliné 82 g water 514 g granulated sugar 0.51 g Exhausted dried vanilla pods 514 g whole raw hazelnuts 1112 g
Crunchy hazelnut praliné 99 g hazelnut praliné 99 g
Custard 96 g milk 19 g egg yolks 10 g granulated sugar 125 g
Gelatin mass 8 g powdered 200-bloom gelatine 45 g water 53 g
Glucose meringue 72 g glucose syrup 47 g egg whites 118 g
Reconstitued crunch 350 g hazelnut cream cheese streusel 59 g feuillantine 241 g milk chocolate 46% 650 g
Chocolate hazelnut dipping and spraying mixture 498 g cocoa butter 249 g milk chocolate 40% 249 g milk chocolate gianduja 4 g soluble yellow colouring 1000 g
Mascarpone decorative cream 36 g milk 36g g sugar 23 g gelatin mass 77 g Mascarpone 329 g Excellence Whipping Cream 35% FAT 500 g
Dark chocolate snowflakes 500 g dark chocolate 63% 50 g whole hazelnuts QS gold leaf 550 g