Chocolate & Espresso Cream Hazelnut Crunch
Cast the chocolate cream into a dome mold. Push the frozen coffee panna cotta into the center, and top with a crunchy base. Freeze. Dip in the gla
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Cooking tools:
- Immersion blender
- Dome mold
- Kitchen scale
- Cookie cutter
- Rolling pin
- Fine-mesh sieve
- Sifter
- Baking sheet
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Chef's knife
- Cutting board
- Refrigerator
- Freezer
- Plastic wrap
Ingredients
- Yolks
- 60g Sugar
- 550g Heavy Cream 36%
- 200g MILK JIVARA 40%
- 270g DARK CARAIBE 66%
- 300g Butter (82%)
- 1g Salt
- 100g Confectioner’s Sugar
- 40g Egg Yolks
- 300g Pastry Flour
- 55g COCOA BUTTER
- 22.5g Gelatin
- 117.5g Water
- 225g Sugar
- 225g Glucose Syrup
- 225g IVOIRE 35%
- 160g Condensed Milk
- 100g ABSOLU CRISTAL NEUTRAL GLAZE
- AN Gold Powder
- AN Brown Food Color
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