Ferrero Rochelle by Rochelle Cooper | Pastry Arts

Ingredients

• 184 g almond flour, toasted until golden
• 92 g hazelnuts, toasted, chopped
• 260 g confectioner’s sugar, divided
• 60 g blended oil
• 221 g whole eggs
• 337 g egg whites
• 130 g confectioner’s sugar
• 46 g granulated sugar
• 103 g cocoa butter
• 429 g Valrhona Guanaja 70% Dark Chocolate
• 186 g Valrhona Crunchy Praliné, Almond-Hazelnut 50%
• 2 g Maldon salt, crushed
• 182 g egg yolks
• 7 g kosher salt
• 418 g whole milk
• 655 g heavy cream, 40% fat
• 245 g Valrhona Praliné Paste, Hazelnut – 60%
• 493 g Valrhona Guanaja 70% Dark Chocolate
• 839 g Valrhona Crunchy Praliné, Almond-Hazelnut 50%
• 158 g water
• 2 g kosher salt
• 321 g Valrhona Praliné Paste, Hazelnut – 60%
• 107 g water
• 5 g kosher salt
• 227 g sunchoke (Jerusalem artichoke)
• Castillio Arbequina Finishing Olive Oil
• Toasted Chopped Hazelnuts
• Edible Gold Leaf
• Maldon Salt