Hazelnut, Saffron & Chocolate Entremet by Chef Ruchit Harneja | Pastry Arts
Indulge in this Hazelnut, Saffron & Chocolate Entremet by Chef Ruchit Harneja—a decadent fusion of Ghirardelli chocolates and saffron charm.
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Cooking tools:
- Stand mixer
- Cake ring
- Dragee coating machine
- Kitchen torch
- Immersion blender
- Kitchen scale
- Instant-read thermometer
- Fine-mesh sieve
- Chocolate mold
- Acetate cake collar
- Oven
- Stove
- Refrigerator
- Freezer
- Saucepan
- Pot
- Pan
- Mixing bowl
- Bread knife
- Plastic wrap
- Airtight container
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
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