Recipe HAZELNUT LOG - Professionals
www.remycointreaugastronomie.com
Preparation steps: hazelnut and pecan sponge, crispy praliné, chocolate ganache with Cointreau, praline mousse, ...
Ingredients
- 55 g hazelnut powder 100%
- 55 g pecan powder 100%
- 110 g icing sugar
- 110 g egg whites
- 45 g sugar
- Crushed Piedmont hazelnuts
- Crushed pecans
- 95 g almond praliné at home
- 10 g dark chocolate 56%
- 16 g milk chocolate 44%
- 6 g cocoa butter
- 20 g pailleté feuilletine
- 185 g unsweetened fresh cream (35% fat)
- 65 g sugar
- 65 g glucose
- 155 g dark chocolate 75% from Ecuador
- 30 g milk chocolate 44%
- 65 g dairy butter
- 30 g Cointreau® 60 % vol.
- 335 g unsweetened fresh cream (40% fat)
- 190 g pastry cream
- 30 g gelatine mass
- 110 g hazelnut praliné at home
- 55 g fine hazelnut praliné Pra-Clas
- 55 g pure Piedmond hazelnut pasta
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