Hazelnut, Saffron & Chocolate Entremet by Chef Ruchit Harneja | Pastry Arts

Ingredients

• 180 g granulated sugar
• 150 g water
• 20 g glucose syrup
• 60 g Ghirardelli Dark Chocolate Couverture
• 120 g unsalted butter
• 2 large eggs
• 135 g all-purpose flour
• 15 g Ghirardelli Majestic Premium Cocoa Powder
• 4 g baking soda
• 100 g water
• 100 g granulated sugar
• A few threads of saffron
• 75 g granulated sugar
• 25 g water
• 225 g hazelnuts
• 25 g unsalted butter
• 75 g Ghirardelli Dark Chocolate Couverture
• 20 g Ghirardelli Majestic Premium Cocoa Powder
• 30 g hazelnut praline paste
• 55 g hazelnut crumble
• 20 g cereal flakes
• 35 g heavy cream
• 150 g milk
• 5 g black peppercorns, lightly crushed
• 20 g granulated sugar
• 45 g egg yolk
• 90 g Ghirardelli Dark Chocolate Couverture
• 65 g milk
• 65 g heavy cream
• 170 g Ghirardelli Dark Chocolate Couverture
• 240 g semi-whipped cream
• 4 gelatin sheets (silver)
• 45 g water
• 75 g glucose syrup
• 50 g sweetened condensed milk
• 1 g yellow food coloring
• 30 g nappage
• 100 g Ghirardelli White Chocolate Couverture
• 1 g fat-soluble orange food coloring
• 1 g fat-soluble yellow food coloring