Ingredients

Group 1
Ingredient
KG
Vanilla biscuit
-
Crispy
-
Caramel sauce
-
Hazelnut Chantilly
-
Glaze
-
Total Weight: 0.000
Group 2
Ingredient
KG
Egg
0.375
Sugar
0.300
Flour
0.330
Baking Powder
0.012
Vanilla bean
-
Butter
0.270
Total Weight: 1.287
Group 3
Ingredient
KG
Milk Chocolate
0.200
Oil
0.040
Feuilletine
0.050
Total Weight: 0.290
Group 4
Ingredient
KG
Fat-based cream Caramel
0.400
Whole milk
0.100
Sea salt
0.001
Total Weight: 0.501
Group 5
Ingredient
KG
Milk
0.080
Soya sauce
0.030
Gelatin mass (1/5)
0.030
White chocolate 30%
0.100
Dark chocolate 70%
0.025
Hazelnut Pure Paste 100%
0.100
Fresh cream 35% fat
0.500
Total Weight: 0.865
Group 6
Ingredient
KG
Saphire 20 carrats
0.200
Water
0.300
Donut Glaze Neutral
1.000
Total Weight: 1.500

Method

1. Group 1 - Composition

2. Group 2 - Vanilla biscuit (for a plate 40x60cm)

Method :
1. Mix slowly with a whisk the eggs and sugar, add the powders and finish with hot liquid butter.
2. Spread out 1250g per plate of 40x60 cm and bake 8 minutes at 190°C.

3. Group 3 - Crispy

Method :
1. Melt the chocolate, mix with oil and later with feuilletine.
2. Spread out a layer on biscuit discs.

4. Group 4 - Caramel sauce

Method :
1. Mix all ingredients in cold process and put in a piping bag to use it.
2. Pipe a drop on biscuit and crispy.

5. Group 5 - Hazelnut Chantilly

Method :
1. Warm up milk, soya and gelatin mass.
2. Pour on chocolate and hazelnut to make an emulsion.
3. Mix with cold liquid fresh cream.
4. Let cooling down in the fridge and whip the quantity you need at the last time.

6. Group 6 - Glaze

1. Boil hot gel and water. Mix with Diamond glaze. Use at 35/40°C.
2. Spray the cake with color spray before glazing.

7. Montage

Method :
1. Fill 3/4 of truffle silicon mold 7cm with hazelnut Chantilly, push the frozen insert of biscuit, crispy and caramel sauce into the Chantilly.
2. Freeze, remove from the mold and pipe a spot of Chantilly on top to make the shape of hazelnut.
3. Deep with a stick into the glaze and on the side pipe lines of brown glaze.
4. For the shell decoration, place a disc of light brown modeling chocolate into a half sphere 8 cm polycarbonate mold. Make some lines on the side with brush and dark chocolate, and mold with milk chocolate to make a thin shell. Place the cake into the shell.

Ingredients

Group 1
Ingredient
KG
Vanilla biscuit
-
Crispy
-
Caramel sauce
-
Hazelnut Chantilly
-
Glaze
-
Total Weight: 0.000
Group 2
Ingredient
KG
Egg
0.375
Sugar
0.300
Flour
0.330
Baking Powder
0.012
Vanilla bean
-
Butter
0.270
Total Weight: 1.287
Group 3
Ingredient
KG
Milk Chocolate
0.200
Oil
0.040
Feuilletine
0.050
Total Weight: 0.290
Group 4
Ingredient
KG
Fat-based cream Caramel
0.400
Whole milk
0.100
Sea salt
0.001
Total Weight: 0.501
Group 5
Ingredient
KG
Milk
0.080
Soya sauce
0.030
Gelatin mass (1/5)
0.030
White chocolate 30%
0.100
Dark chocolate 70%
0.025
Hazelnut Pure Paste 100%
0.100
Fresh cream 35% fat
0.500
Total Weight: 0.865
Group 6
Ingredient
KG
Saphire 20 carrats
0.200
Water
0.300
Donut Glaze Neutral
1.000
Total Weight: 1.500

Method

1. Group 1 - Composition

2. Group 2 - Vanilla biscuit (for a plate 40x60cm)

Method :
1. Mix slowly with a whisk the eggs and sugar, add the powders and finish with hot liquid butter.
2. Spread out 1250g per plate of 40x60 cm and bake 8 minutes at 190°C.

3. Group 3 - Crispy

Method :
1. Melt the chocolate, mix with oil and later with feuilletine.
2. Spread out a layer on biscuit discs.

4. Group 4 - Caramel sauce

Method :
1. Mix all ingredients in cold process and put in a piping bag to use it.
2. Pipe a drop on biscuit and crispy.

5. Group 5 - Hazelnut Chantilly

Method :
1. Warm up milk, soya and gelatin mass.
2. Pour on chocolate and hazelnut to make an emulsion.
3. Mix with cold liquid fresh cream.
4. Let cooling down in the fridge and whip the quantity you need at the last time.

6. Group 6 - Glaze

1. Boil hot gel and water. Mix with Diamond glaze. Use at 35/40°C.
2. Spray the cake with color spray before glazing.

7. Montage

Method :
1. Fill 3/4 of truffle silicon mold 7cm with hazelnut Chantilly, push the frozen insert of biscuit, crispy and caramel sauce into the Chantilly.
2. Freeze, remove from the mold and pipe a spot of Chantilly on top to make the shape of hazelnut.
3. Deep with a stick into the glaze and on the side pipe lines of brown glaze.
4. For the shell decoration, place a disc of light brown modeling chocolate into a half sphere 8 cm polycarbonate mold. Make some lines on the side with brush and dark chocolate, and mold with milk chocolate to make a thin shell. Place the cake into the shell.

Display Conditions

Display Conditions

Chilled

Category

Category

Bakery