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DESSERT BERGAMOTE, HAZELNUT AND CARAMEL

A creation by Gael Etrillard

DESSERT BERGAMOTE, HAZELNUT AND CARAMEL

Composition

Crispy Hazelnut
Caramel Hazelnut
Biscuit Hazelnut
Creamy Milk Chocolate
Bergamote Mousse
Bergamote cream
Caramel Glazing

Crispy Hazelnut

  • Milk chocolate - 65 g
  • Hazelnut paste 100% - 75 g
  • Almond and hazelnut praline - 600 g
  • Cocoa butter - 95 g
  • Pailleté feuillantine - 235 g
  • Puffed rice - 77 g
Melt the milk chocolate with cocoa butter at 40°C in the microwave.
Meanwhile, mix the praline with hazelnut paste. Add the chocolate and mix gently.
Check the temperature and add feuillantine and puffed rice.

Caramel Hazelnut

  • Sugar - 400 g
  • Glucose - 200 g
  • Cream (35% fat) - 560 g
  • Lime zest - 2
  • Fleur de sel - 3 g
  • Butter - 140 g
  • Chopped and roasted hazelnut - 320 g
  • Cocoa butter - 50 g
  • Gelatin mass - 68 g
Heat the cream with lime and lemon zests and salt. Let steep 20 minutes.
Weigh the glucose in the pan and start over low heat. When glucose begins to melt, add a little sugar and caramelize.
Add the sugar gradually until obtain a caramel brown.
Remove from heat and deglaze with cream by adding it gradually.
Add hazelnuts, cocoa butter and gelatin.
Cool to 45C ° and add the butter.

Biscuit Hazelnut

  • Icing sugar - 320 g
  • T55 flour - 80 g
  • Hazelnut powder - 150 g
  • Egg whites - 360 g
  • Tartar cream - 6 g
  • Sugar - 120 g
Beat the egg whites on medium speed with tartar cream.
Meanwhile, sift the icing sugar with the flour and hazelnuts.
Once the whites are firm, add sugar and tighten to maximum speed.
Gently mix the two masses.
Spread on Silpat baking sheet and bake at 180°C for 12 minutes.

Creamy Milk Chocolate

  • Custard cream - 1000 g
  • Milk chocolate - 500 g
  • Gelatine mass - 37 g
Add the gelatine to the custard cream.
Once gelatine is melted, pour 1/3 custard cream over the chocolate and start the emulsion with a spatula.
Add remaining custard cream and mix in blender.

Bergamote Mousse

Loosen bergamot cream with mashed bergamot.
Add a little of the cream on the meringue to smooth out and do the same with the cream.
Gently mix the three masses.

Bergamote cream

Whiten eggs with the sugar. Add the puree and cook as a pastry cream.
Remove from heat and add the gelatine.
Cool off at 45°C and add the butter. Mix in a plunging mixer and add zests. Reserve at refrigerator.

Caramel glazing

Make a dry caramel with the sugar and the vanilla. Mix the water with the Maizena.
Warm bergamot puree in microwave and deglaze the caramel with the hot puree by pouring it little by little.
Add the water beforehand mixed with the Maizena and make thicken slowly over a low heat.
Bring to a boil and remove from heat. Add the gelatin and sift. Keep in the refrigerator during a night minimum. Use at 22/24C°.

Dressing

Spread the crunchy in the frame. Let set in the refrigerator 5mn.
Cover with the caramel hazelnut and put the biscuit hazelnut. Place in the freezer 20mn.
Pour the chocolate-brown crémeux milk hazelnut and place again in the freezer.
Spread out the bergamote mousse and freeze.
Cover with glazing caramel and cut according to your needs.