Nocciola by Noelle Marchetti | Pastry Arts
Nocciola is a dessert that features various elements of chocolate, hazelnut, chicory, and espresso. It's an absolute perfect dessert.
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Cooking tools:
- Stand mixer
- Immersion blender
- Double boiler
- Candy thermometer
- Kitchen scale
- Piping bag
- Quenelle mold
- Cake ring
- Cookie cutter
- Whipped cream dispenser
- Silicone baking mat
- Rolling pin
- Fine-mesh sieve
- Oven
- Stove
- Refrigerator
- Freezer
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
- Plate
Ingredients
- 250 g heavy cream
- 4 g ground chicory spice
- 425 g granulated sugar, divided
- 20 g unsalted butter
- 30 g gelatin sheets, bloomed
- 162 g egg yolks
- 1000 g heavy cream, softly whipped
- 200 g Valrhona Guanaja chocolate
- 56 g vegetable oil
- 3 ISI chargers
- 200 g heavy cream
- 166 g praline paste
- 600 g Valrhona Absolu Cristal neutral glaze
- 133 g water
- 466 g Valrhona Jivara chocolate
- 15 g gelatin, bloomed
- 100 g milk
- 250 g unsalted butter
- 100 g glucose
- 5 g NH pectin
- 300 g granulated sugar
- 100 g cacao nibs
- 200 g chopped hazelnuts
- Maldon salt, to taste
- 166 g vanilla sauce
- 6 g gelatin sheets, bloomed
- 50 g Valrhona Jivara chocolate
- 50 g Valrhona Gianduja hazelnut chocolate
- 66 g chopped hazelnuts, toasted
- 111 g heavy cream
- 6 g chicory
- 7 g crushed espresso beans
- 40 g white chocolate
- 100 g granulated sugar
- 20 g water
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