Hazelnut Piedmont Praliné Lenôtre with Mango Lemon Jelly - The Perfect Puree of Napa Valley

Name: Hazelnut Piedmont Praliné Lenôtre with Mango Lemon Jelly - The Perfect Puree of Napa Valley
Ingredients: 1 8-inch cake; Glass tuille (to assemble and serve); Chocolate garnish (to assemble and serve); 110 g. hazelnuts; 90 g. flour; 90 g. brown sugar; 100 g. butter; 100 g. Cacao Barry Ghana Origine milk chocolate; 190 g. Cacao Barry Hazelnut Piedmont Praliné Lenôtre; 50 g. toasted hazelnuts, chopped; 100 g. hazelnut streusel; 1 g. sea salt; 40 g. cake flour; 115 g. almond flour; 135 g. confectioner's sugar; 7 g. PreGel Albumissimo; 70 g. sugar; 190 g. egg whites; 100 g. extra-bitter Guayaquil couverture; 50 g. water; 100 g. The Perfect Purée Mango, thawed; 10 g. lemon juice; 30 g. sugar; 250 g. mango dice; 6 g. gelatin sheet, bloomed; zest of 2 lemons; 375 g. gianduja; 220 g. heavy cream, warmed to 35 ° C; 60 g. Cacao BarryHazelnut Piedmont “Praliné Lenôtre; 6 g. gelatin sheets, bloomed

perfectpuree.com

• Glass tuille (to assemble and serve) • Chocolate garnish (to assemble and serve) Hazelnut Streusel: • 110 g. hazelnuts • 90 g. flour • 90 g. brown sugar • 100

View full recipe on perfectpuree.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at perfectpuree.com.

Share this recipe:

Cooking tools: