Structure Recipe by chef Philippe Leleu

structure-nougatine

INGREDIENTS (NOUGATINE)

  • 40 g glucose
  • 170 g sugar
  • 150 g almonds in pieces
METHOD
  1. Melt the glucose.
  2. Add the sugar and melt it to obtain a golden caramel.
  3. Add the almonds.
  4. Let cool and break the nougatine into pieces.

INGREDIENTS (ITALIAN MERINGUE)

  • 200 g sugar
  • 100 g egg whites
  • 150 g Grand Marnier®
  • 150 g sour cherries cut into pieces
  • 600 g whipped cream
  • 3 g vanilla of Madagascar in powder
METHOD
  1. Cook the sugar at 120°C.
  2. When reaching 110°C, start beating the whites.
  3. Pour the sugar on the whites and mix gently together.
  4. INGREDIENTS (DARK CHOCOLATE SPHERE)
  5. 500 g Sensation 72 Belgian dark couverture chocolate
  6. 50 g Cocoa Butter tempered at 27°C
METHOD
  1. Heat the Sensation 72 Belgian dark couverture chocolate and the cocoa butter in the microwave and mix together.
  2. Temper the chocolate, mould into half-sphere moulds and put in the freezer.
  3. When ready, unmould the half-spheres, and use a heated tip to create holes for decoration.
  4. Add a spoon of nougat in the 1st half-sphere.
  5. Put the half-sphere filled with nougat on a plate and put the 2nd half on top of it.

INGREDIENTS (HAZELNUT STREUSEL)

  • 80 g butter
  • 80 g sugar
  • 100 g hazelnut powder
  • 80 g flour
METHOD
  1. Roast the hazelnut powder in the oven at 150°C for 5 min.
  2. Mix all ingredients together with a flat whisk until obtaining a dough.
  3. Sift this dough to make chunks like a crumble.
  4. Add this preparation in a circle with a 5 cm diameter and a height of 1 cm.
  5. Gently press the centre and bake in a ventilated oven at 150°C during 10 min.
  6. Take out of the oven and gently press the centre again.
  7. Set aside in the circles until the cake becomes cold.

INGREDIENTS (HAZELNUT STREUSEL)

  • 500 g sour cherries puree
  • 250 g icing sugar
  • Dark chocolate sphere with holes
  • Nougat (nougatine + Italian meringue)
  • Sour cherry coulis
  • Hazelnut streusel
  • Plate
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