Hello,
another recipe from Cedric Grolet.
A dessert with all the finesse, whether for the taste or the visual.
Many steps in this video because I tried to give as much detail as possible. If you follow my instructions to the letter, it is quite simple to do. The complex part remains the use of the algae-based gelling agent (Kappa) which is very sensitive to temperatures... I strongly advise you to use it at around 55°C.
The quantities are given for 8-10 hazelnuts.
Next time I will use larger inserts (a 4 cm would be more suitable)
Have fun and above all, enjoy yourself!
See you soon for more realizations.
Dom
*************************
List of ingredients and equipment:
▶️ lapatededom.com/the-hazelnut/
Recipe for this dessert (step-by-step instructions and tips) :
▶️ lapatededom.com/product/hazel...
All my recipe cards ( current and future ) :
▶️ lapatededom.com/product/all-c...
*************************
If you find any translation errors, please send me a message to cards@lapatededom.com
*************************
If you are in a hurry... here is a direct access to the different steps.
0:00 intro
00:29 Hazelnut praline
03:48 The ganache mounted
09:32 Chocolate caramel
14:22 The crispy hazelnut
15:37 Hazelnut gel
19:17 Realization of the inserts
24:35 Sculpture of the hazelnut
27:33 Finishes (coating - glazing)
My English is far from perfect, do not hesitate to correct me in my subtitles ;-)