Coffee Hazelnut Transparence with Caramélia Crunchy Pearls | Valrhona Chocolate

Name: Coffee Hazelnut Transparence with Caramélia Crunchy Pearls | Valrhona Chocolate
Ingredients: 150g Butter 84%; 150g Raw cane sugar; 150g Ground hazelnut; 150g Flour T45; 314g Whipping cream 35%; 31g Inverted sugar; 31g Glucose; 58g BEURRE DE CACAO; 94g Hazelnut paste; 471g Whipping cream 35%; 250g Whipping cream 35%; 250g Milk; 100g Egg yolks; 50g Caster sugar; 50g Pure Arabica coffee beans; 295g CARAMELIA 36%; 4g Gelatine sheets; 152g Whipping cream 35%; 607g Milk; 1g Gelatine sheets; 91g Pure Arabica coffee beans; 41g Caster sugar; 540 g CARAMÉLIA CRUNCHY PEARLS

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540 g CARAMÉLIA CRUNCHY PEARLS Make the streusel, roll out between 2 sheets, chill at 4°C, cut out into Ø30 and 45 mm discs and bake at 150/160°C until gol

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