Recipe HAZELNUT LOG - Professionals

Name: Recipe HAZELNUT LOG - Professionals
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

www.remycointreaugastronomie.com

Preparation steps: hazelnut and pecan sponge, crispy praliné, chocolate ganache with Cointreau, praline mousse, ...

View full recipe on www.remycointreaugastronomie.com

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