Caramel Hazelnut Bavaroise, Chocolate Yuzu Crème & Rhubarb Sorbet Recipe
Caramel-and Hazelnut bavaroise on sablé cake, chocolate-and yuzu crème and rhubarb sorbet och andra recept hittar du hos AVEQIA, matlagning och event i Stockholm!
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Cooking tools:
- Blast chiller
- Blender
- Double boiler
- Candy thermometer
- Kitchen scale
- Piping bag
- Silicone baking mat
- Cooling rack
- Rolling pin
- Vacuum sealer
- Fine-mesh sieve
- Mold
- Baking sheet
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Chef's knife
- Cutting board
- Plastic wrap
- Zip-top bag
- Freezer
- Refrigerator
- Measuring cup
- Measuring spoon
- Freezer container
Ingredients
- 100 g Butter
- 60 g Icing sugar
- 17 g Almond flour
- 9 g Hazelnut flour
- 10 g Hazelnut praline
- 1 Egg
- 2 g Salt
- 170 g Wheat flour
- 2 Gelatine leaves
- 125 ml Water
- 225g Sugar
- 150 g Caramel chocolate
- 65 ml Double Cream
- 30 g Crushed hazelnuts
- 10 g Chocolate nibs
- 10 g Puffed oats
- 1 g Sea salt flakes
- 1 Rhubarb
- 15 cl Rhubarb juice
- 50 g Water
- 50 g Sugar
- 0,5 g Gelespesa
- Cornflower and Atsina cress
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