Broken Nuts | Veliche

Name: Broken Nuts | Veliche
Ingredients: Brown butter 140 g; Brut cane sugar 180 g; Egg whites 190 g; Sea salt 1 g; VELICHE Hazelnut praline 65 90 g; Flour T55 90 g; Baking powder 1.5 g; Lemon zests 2 g; Unsweetened hazelnut milk 280 g; Vanilla seeds 5 g; Sea salt 2 g; VELICHE Hazelnut praline 65 1000 g; Roasted diced hazelnuts 200 g; Unsweetened hazelnut milk 315 g; Sea salt 3 g; Gelatin mass (1/5) 105 g; VELICHE choc. Euphoria 31 600 g; VELICHE Hazelnut praline 65 120 g; UHT whipped cream 35% 1500 g; UHT cream 35% 100 g; Sugar 70 g; Glucose Syrup 410 g; Gelatin Mass (1/5) 180 g; VELICHE choc. Euphoria 31 180 g; Mirror glaze neutral 700 g; Gold powder 0.3 g; VELICHE Temptation 64 Q.N; VELICHE Intense 35 60 g; VELICHE Cocoa butter 75 g; VELICHE Hazelnut praline 65 495 g

www.veliche.com

COMPOSITION ± 50 individual pastries Hazelnut financier Crisp hazelnut cream Caranut mousse Caramel glaze Nut shell Shells spray I. HAZELNUT FINANCIER…

Keywords

salt
and praline. Add the brown butter while stirring
add the gelatin mass and pour over the chocolate and praline
sugar and glucose
add gelatin mass and pour on chocolate
mix well
then add crispy crunchies and roasted diced hazelnuts. Temper to 22-24°C
fill half sphere molds on top of the chocolate
turn upside down on a grid to evacuated the excess and let set at 15-16°C. Once set
push in the center a sphere of hazelnut dazzle cream
add mousse and place a half-sphere of hazelnut financier. Freeze it. Once frozen
unmold and glaze. Break a nut shell and place pieces around the cake.

View full recipe on www.veliche.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veliche.com.

Share this recipe: