Recipe TROPICAL HAZELNUT - Professionals

Ingredients

• 500 g 50% extra almond powder
• 1,000 g 50% hazelnut powder
• 200 g flour
• 900 g egg whites
• 240 g sugar
• 160 g flour
• 133 g 100% almond powder
• 133 g sugar
• 120 g Debic Cake Gold butter
• 1.3 g fine sea salt
• 1.4 g lemon zest
• 124 g egg yolks
• 124 g sugar
• 2.3 g Atlas gelatine powder
• 12 g water
• 186 g Debic Crème butter
• 100 g Les Vergers Boiron yuzu purée
• 132 g fresh oranges (without the skin)
• 15 g Cointreau® natural orange flavour 60% vol.
• 110 g sugar
• 73 g Les Vergers Boiron 100% passion fruit purée
• 4.4 g pectin
• 1.8 g citric acid
• 2.2 g orange zest
• 3.7 g Atlas gelatine powder
• 18 g water
• 195 g Callebaut® hazelnut praline with no added sugar – 60% hazelnuts: ALPRA-668
• 100 g milk
• 7.2 g Atlas gelatine powder
• 36 g water
• 360 g Debic 35% fat cream
• 22 g sugar
• 0.4 g salt
• 135 g 100% almond powder
• 60 g icing sugar
• 225 g eggs
• 45 g flour
• 135 g egg whites
• 90 g sugar
• 70 g Debic Cake Gold butter
• 35 g maize oil
• 98 g milk
• 66 g Debic 35% fat cream
• 66 g egg yolks
• 135 g Callebaut® milk chocolate Power 41 40.7% cocoa: 841-E4-U71
• 5 g Atlas gelatine powder
• 25 g water
• 147 g Debic 35% fat cream
• 151 g egg whites
• 212 g sugar
• 61 g water
• 14 g Atlas gelatine powder
• 70 g water
• 227 g Les Vergers Boiron passion fruit purée
• 76 g Les Vergers Boiron mango purée
• 455 g Debic 35% fat cream