Broken Nuts
Recipe by David Redon
COMPOSITION
± 50 individual pastries
- Hazelnut financier
- Crisp hazelnut cream
- Caranut mousse
- Caramel glaze
- Nut shell
- Shells spray
HAZELNUT FINANCIER
- 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
Process:
Realize the brown butter and cool down under 80°C. Mix sugar with egg whites, salt, and praline. Add the brown butter while stirring, then add flour sifted with baking powder and lemon zest at the end. Fill 12 g per silicon sphere of 4 cm Ø. Bake in a convection oven at 170°C for 12 min..
CRISP HAZELNUT CREAM
- Unsweetened hazelnut milk 280 g
- Vanilla seeds 5 g
- Sea salt 2 g
- VELICHE Hazelnut praline 65 1000 g
- Roasted diced hazelnuts 200 g
Process:
Warm the milk with vanilla and pour over the praline hazelnut, mix well and add rostaed diced hazelnuts. Pipe 15 gr per mold silicon sphere of 4 cm Ø. Freeze it. Once frozen, assembling 2 pieces together to obtain a sphere.
CARANUT MOUSSE
- 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
Process:
Warm the milk and salt around 80°C , add the gelatin mass and pour over the chocolate and praline , mix well. At 35-38°C fold in the soft whipped cream.
CARAMEL GLAZE
- 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
Process:
Boil cream, sugar and glucose, add gelatin mass and pour on chocolate, mix well, add mirror glaze and gold powder at the end. Blend and use at 35/38°C.
NUT SHELLS
- VELICHE Temptation 64 Q.N
- VELICHE Intense 35 60 g
- VELICHE Cocoa butter 75 g
- VELICHE Hazelnut praline 65 495 g
- VELICHE Crispy crunchies 105 g
- Roasted diced hazelnuts 30 g
Process:
Temper the chocolate Temptation 64 and mold one layer in a chocolate mold half sphere of 7 cm Ø. Melt the milk chocolate Intense 35 with the cocoa butter around 40°C and mix with the hazelnut praline, 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, mold another layer of tempered dark chocolate. Let crystallise fully and unmold.
SHELLS SPRAY
- VELICHE Cocoa butter 200 g
- VELICHE Intense 35 100 g
- Orange fat-soluble coloring 0.4 g
Process:
Melt the cocoa butter at 45°C, pour on the chocolate and coloring and blend. Spray on the nut shells around 29-32°C. Let set and scratch lines with a metal bristle brush.
ASSEMBLY
Fill the silicon mold Silikomart Nocciola 125 with Caranut mousse, 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.