Hazelnut Galette | Valrhona Chocolate

Name: Hazelnut Galette | Valrhona Chocolate
Ingredients: 32g Salt; 450g Cold water; 300g European-style butter; 1000g French-style pastry flour; 7g Vinegar; 1000g European-style butter; 400g French-style pastry flour; 315g Whole milk; 1Madagascan vanilla bean; 47g Sugar; 27g Cornstarch; 63g Eggs; 350g Tempered eggs; 5g Salt; 500g Softened butter; 350g Sifted confectioner’s sugar; 50g French-style pastry flour; 70g CARAMELIZED 60% HAZELNUT PRALINÉ; 450g Toasted hazelnut flour; 450g Crème pâtissière; 420g DARK HAZELNUT GIANDUJA

www.valrhona.com

420g DARK HAZELNUT GIANDUJA Day 1: Method After resting the détrempe dough and beurre manié for 6 hours, get the beurre manié out of the fridge 10 to

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Ingredients

32g Salt
450g Cold water
300g European-style butter
1000g French-style pastry flour
7g Vinegar
1000g European-style butter
400g French-style pastry flour
315g Whole milk
1Madagascan vanilla bean
47g Sugar
27g Cornstarch
63g Eggs
350g Tempered eggs
5g Salt
500g Softened butter
350g Sifted confectioner’s sugar
50g French-style pastry flour
70g CARAMELIZED 60% HAZELNUT PRALINÉ
450g Toasted hazelnut flour
450g Crème pâtissière
420g DARK HAZELNUT GIANDUJA

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