The hazelnut
The hazelnut 2.0 from Cédric Grolet.
RECIPE INFO
Servings
8
Time to make
2h30
Cooking time
15 min.
LIST OF INGREDIENTS
Hazelnut praline
| Ingredients | Quantity |
|---|---|
| Hazelnuts | 250 g |
| Superfine sugar | 75 g |
| Fleur de sel | 5 g |
Whipped ganache
| Ingredients | Quantity |
|---|---|
| Whole milk (preferably micro-filtered) | 124 g |
| Roasted hazelnuts | 40 g |
| White Chocolate | 52 g |
| Gelatin mass | 16 g |
| Hazelnut paste | 40 g |
| Whipping cream (+30% fat) | 216 g |
| Hazelnut praline | 50 g |
Chocolate caramel
| Ingredients | Quantity |
|---|---|
| Glucose syrup | 42 + 21 g |
| Superfine sugar | 38 g |
| Water | 20 g |
| Whipping cream (+30% fat) | 100 g |
| Fleur de sel | 1 g |
| Milk | 36 + 60 g |
| 72% Dark Chocolat noir | 36 g |
| Butter | 28 g |
| Hazelnut paste | 150 g |
Hazelnut crisp
| Ingredients | Quantity |
|---|---|
| Roasted hazelnuts | 40 g |
| Hazelnut praline | 40 g |
Hazelnut gel
| Ingredients | Quantity |
|---|---|
| Hazelnut milk | 300 g |
| Superfine sugar | 21 g |
| Egg yolk | 54 g |
| Xanthan gum | 3 g |
| Hazelnut paste | 45 g |
Coating
| Ingredients | Quantity |
|---|---|
| Milk chocolate (36%) + cocoa butter | 250 g + 250 g |
| Dark chocolate (72%) + cocoa butter | 50 g + 50 g |
| White chocolate + cocoa butter | 50 g + 50 g |
Glaze
| Ingredients | Quantity |
|---|---|
| Water | 500 g |
| Superfine sugar | 75 g |
| Glucose syrup | 50 g |
| Kappa | 7.5 g |
Instructions
EQUIPMENT
VIDEO RECIPE
NOTES
⚠ The tasteless, gelatinous side of the Kappa may bother some people!
Otherwise this dessert is very light.
