Taste Hazelnut - Half salt caramel
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Recipe: Hazelnut Taste
Quantity:
274.1 gr of raw hazelnut powder
259.3 g icing sugar
37.0 gr of flour type 45
281.5 g eggs
148.1 gr of hazelnut butter
1000.0 gr total gross weight
PROCEDURE:
With a beater, with the leaf, mix the raw hazelnut powder with the icing sugar previously sifted with the flour. Gradually add the eggs and then the hazelnut butter. Reserve in an airtight container in the refrigerator, filmed on contact.
Recipe: Vanilla Punch
Quantity:
500.0 gr syrup at 30 ° B
200.0 gr of mineral water
5.0 gr vanilla pod
10.0 gr of liquid vanilla extract
715.0 gr total gross weight
PROCEDURE:
In a saucepan, mix the syrup at 30 ° B and the mineral water then bring it to a boil. Add the split and scraped vanilla pods and the liquid vanilla, mix then reserve in the refrigerator, filmed, until completely cooled. Filter the syrup using a cheesecloth before use.
Recipe: half salt caramel
Quantity:
112.5 gr caster sugar
125.0 gr glucose
30.0 gr water
187.5 gr liquid cream
5.0 gr vanilla pod
20.0 gr honey
1.5 gr sea salt
8.0 gr cocoa butter
20.0 gr butter
30.0 gr single cream
5.0 gr liquid vanilla
544.5 g total gross weight
PROCEDURE:
Bake the caster sugar, glucose, water at 190 ° C. Infuse for 15 minutes in the hot whipping cream N ° 1, vanilla, honey, sift and cook the caramel. Cook at 105 ° C, add the flour salt, cocoa butter, cool to 30 ° C, incorporate the butter in pieces, the liquid vanilla and the whipping cream N ° 2. Cool and smooth. Assemble with a mixer before use.
Recipe: Assembly
PROCEDURE
Using a pocket fitted with a plain tip, garnish the oval savarin imprints in flexipan with a hazelnut financier appliance to 28 gr, then bake for 18 minutes at 165 ° C, ventilated oven. Drizzle with vanilla syrup out of the oven then places a sheet of parchment paper and a black plate on top to flatten the base. Reserve in the refrigerator until completely cooled before removing from the mold, then cover with neutral topping and garnish with the center of salted caramel.
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