Makes 6 plated desserts
Recipe Step by Step
AZÉLIA 35% WHIPPED GANACHE
110g Whipping cream 35%
10g Glucose syrup
10g Invert sugar or honey
165g AZÉLIA 35%
295g Whipping cream 35%
Mix in the centre to form a shiny, elastic texture – this is a sign that you are starting to make an emulsion.
Maintain this texture throughout the mixing process.Continue, adding the liquid little by little.
Start mixing by hand, then using a hand blender. Set aside.
Mix the ganache with the cold whipping cream.Leave to set in the refrigerator for at least 2 or 3 hours before whisking.
The texture must be firm enough for the mousse to be used in a piping bag.
SOFT HAZELNUT SPONGE
160g Egg yolks
110g Caster sugar
105g Plain flour
125g Finely ground hazelnuts
70g Unsalted butter
190g Egg whites
70g Caster sugar
Sift together the flour and finely ground hazelnuts.
Beat the egg whites until they form soft peaks, while slowly adding the sugar.
Mix part of the beaten egg white with the yolks and sugar.
Add the sifted flour and powdered hazelnut to the mix, then the remaining egg whites. Finally, add the melted butter.
Bake at 180°C on a tray with a stainless steel frame for 25 minutes.
Cool, then use a plain round 6cm cutter to cut the sponge into discs. Store in the refrigerator.
HAZELNUT & STRAWBERRY INSPIRATION CRUNCHY COATING
400g STRAWBERRY INSPIRATION
60g Grape seed oil
60g Caramelised hazelnuts
Soak the soft hazelnut sponge discs (made in the previous step) in this mix.
Leave to set on a rack and store in the refrigerator.
SESAME NOUGATINE DECORATION
75g Caster sugar
1.5g Pectin NH
65g Unsalted butter
25g Glucose syrup
85g Caramelised sesame seeds*
When the mixture reaches 45°C, add the pectin and sugar mix. Bring this mixture to the boil then add the caramelised sesame seeds. Spread thinly and evenly between 2 sheets of baking paper.
Set the oven to 180°C to bake until the nougatine turns a amber caramel colour.
Take out of the oven, cut into 4cm diameter discs. Leave to cool on a rack.
Assembly and finishing
VALRHONA chocolate fèves at the chef’s discretion
On each hazelnut coated sponge disk, pipe the AZÉLIA 35% whipped ganache using a fluted nozzle. Place a sesame nougatine decoration on each dessert, along with some hazelnut slivers. Using a cookie cutter, arrange some chocolate powder at the bottom of the dish. To make your own homemade chocolate powder, grate your choice of chocolate fève using a cheese grater. Place a dessert on each plate.