A Recipe for Hazelnut entremet | Debic
An inspiring recipe for Hazelnut entremet | Debic. A Recipe compiled for and by professional chefs and bakers.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.debic.com.
Ingredients
- 300 g toasted hazelnuts
- 180 g sugar
- 180 g hazelnut praliné
- 500 g Debic Cream Plus Mascarpone
- 3 g salt
- 380 g Debic Croissant Gold
- 361 g powder sugar
- 4 g salt
- 110 g almond powder
- 210 g eggs
- 753 g flour
- 209 g potatostarch
- 150 g egg whites
- 125 g sugar
- 90 g hazelnut powder
- 60 g almond powder
- 50 g icing sugar
- 30 g flour
- 15 g gelatin powder
- 75 g water (1)
- 100 g water (2)
- 220 g sugar
- 220 g glucose
- 220 g white chocolate
- 150 g Debic Végétop
- q.s brown colouring
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