Hazelnut, vanilla and coffee fingers

Instructions

Hazelnut sablée

1. Put flour, cubes of butter, icing sugar and hazelnut flour into the bowl of your freestanding mixer with paddle attachment. Work until mix resembles fine breadcrumbs. Meanwhile, whisk together eggs with salt.
2. Add the eggs to the mix of flour-butter and work until the dough comes together.
3. Wrap in clingfilm and chill for a night.
4. Line a perforated baking tray with a perforated silicone baking mat. Roll out the sablée to a thickness of 2/3mm and cut out 8 strips of 12,5x2,5 cm. Place them over the baking mat and put in the fridge for 30 min or in the freezer for 15 min.
5. Preheat the oven to 160°C, convection mode. Cover the hazelnut sablée strips with a second perforated silicone baking mat, follow by a second perforated baking tray. Bake for 15 minuti, until golden. Take out of the oven and dust with cocoa butter powder (Mycryo) to prevent moisture from the mousse. As an option, you can spread a thin layer of melted milk chocolate.

Hazelnut and coffee financier

1. Preheat the oven to 160°C, convection mode. Line a baking tray with a 25x20 cm mould, greased and covered with parchment paper.
2. To make the Beurre Noisette, boil the butter in a saucepan until it becomes a golden-brown color. When it is ready, you should also notice a nutty aroma. Strain through a cheese cloth into a bowl and cool to 50 ̊C.
3. Sift together the icing sugar, hazelnut flour and whole wheat flour in a bowl. Add the salt and mix with a whisk. Add in the egg whites and the espresso coffee and stir.
4. Finally add the Beurre Noisette and continue to mix with a whisk until fully incorporated.
5. Transfer the mixture into the mould and bake for approximately 15 min. Set aside to cool down.
6. Cut out the financier with the narrow side of the mould cutter included in the silicone mould Cylindre Silikomart to obtain 8 rectangular strips. Wrap them with cling film and put in the freezer.

Hazelnut praline paste

1. Preheat the oven to 170°C, convection mode. Line a baking tray with parchment paper or silicone baking mat and distribuite the coarsely chopped hazelnuts. Put in the oven for 8-10 min to toast.
2. Heat the sugar in a saucepan until it melts and caramelizes, then pour over the toasted hazelnuts and set aside to cool down and harden.
3. Break in large chops the caramelized hazelnuts and place into a food processor. Add the vanilla seeds and salt and mix until obtain a creamy paste. Be careful to not overheat the praline paste, otherwise it gets bitter. Store the praline paste into an airtight container, away from the light and to room temperature.

Azelia 35% milk chocolate namelaka

1. Soak the gelatin sheets in cold water.
2. Melt the milk chocolate to 45°C. Heat the milk with glucose syrup without boiling and add the gelatin sheets.
3. Pour the hot milk over the chocolate in three times, stirring with a spatula in a circular pattern until the cream is well combined, smooth and glossy.
4. Pour the cream into a mixing glass or a measuring cup and mix with a hand blender to obtain the best and most silky smooth consistency.
5. Add slowly the cold heavy cream, mixing with the hand blender. Cover with clingfilm pressed on the top of the cream and put in the fridge overnight.

Vanilla and mascarpone mousse

1. Soak the gelatin sheets in cold water for at least 10 minuti. Place the mascarpone in a bowl and work it with a spatula to obtain a soft, creamy consistency.
2. Combine egg yolk and vanilla seeds in the bowl of your freestanding mixer with whisk attachment. Begin to whip to medium high.
3. In a saucepan bring to boil the caster sugar with 20 g of water. Boil the syrup till it reaches 118-120°C. Reduce the speed of the freestanding mixer and pour the boiled syrup into the whipped egg yolks in between the bowl and the whisk in a slow and steady stream. Increase the speed and continue to whisk until the mixture cools slightly (40°C). Your pâte à bombe (the mixture of egg yolks and sugar syrup) is ready when has a homogeneous and airy texture and the color has changed to pale.
4. Heat a small portion of pâte à bombe in the microwave to 45°C and add the gelatin sheets. Fold it into the leftover pâte à bombe with a spatula.
5. Add the pâte à bombe in three times to the creamy mascarpone and fold gently with a spatula.
6. Semi- whip the heavy cream in the bowl of your stand mixer fitted with a whisk attachment until it has some body but still collapses. Fold the cream through the mascarpone cream in three intervals.
7. Transfer the mousse into a disposable piping bags and cut a small tip off the end. Pipe the mousse halfway into 8 cylindre shaped silicone moulds. Use a teaspoon to spread the mousse up the sides to eliminate any air bubbles and to avoid whitespace. In this way you will obtain a hollow where insert the hazelnut praline paste and the hazelnut and coffee financier.
8. Fill a small disposable piping bag with the hazelnut praline paste and pipe a strip in each hollow. Place the financier and press down slightly. If required, remove any excess mousse with a palette knife. Freeze for at least 2h.

Almond Inspiration mirror glaze

1. Soak the gelatin sheets in 35 g cold water for at least 10 min. Melt the Almond Inspiration couverture to 45°C and pour into a measuring cup or mixing glass.
2. Heat the 75 g water, caster sugar and glucose syrup in a saucepan to 104°C.
3. Remove from the heat and add in the sweetened condensed milk and the soaked gelatin sheets and stir with a spatula.
4. Pour over the melted couverture and emulsify with the hand blender, without adding air.
5. Bring to boil the Absolu Cristal with 25 g water, add into the almond glaze and emulsify once again.
6. Cover with clingfilm pressed on top of the glaze and put in the fridge for 12h or overnight.
7. Heat the glaze in microwave until the edges start to melt. Emulsify with the hand blender, so that also the centre begins to melt. Keep the blade of the hand blender on the bottom of the mixing glass, to avoid air.
8. Once the glaze is 32-34°C, cover the frozen vanilla-mascarpone cylindre mousse. Stick two toothpick on the surface of one cylindre mousse and transfer it over one hazelnut sablée strip. Repeat the same step with the other cylindre mousse, then put them in the fridge.

Assembly and decoration

1. Stick half white hazelnut on 16 3x3 cm tempered Dulcey chocolate plaquettes, using a little bit of melted Dulcey chocolate. Stick each plaquettes on the outer edges of each cylindre mousse. Stick one rectangular Dulcey chocolate plaquette (made with the mould cutter used for the financier) to the top of each cylindre mousse.
2. Transfer the Azélia milk chocolate namelaka into a disposable piping bag fitted with ruffle tip (Wilton n°104) and decorate the surface of each cylindre mousse, over the rectangular plaquette. Finish the decoration with pansy flowers.