Ingredients

Group 1
Ingredient
KG
Milk Chocolate
0.150
Dark chocolate 66%
0.350
Fresh cream 35% fat
0.300
Diamond Glaze Neutral
0.700
Water
0.150
Red Colours
0.008
Gelatin
0.024
Diamond Glaze Gold
-
Total Weight: 1.682
Group 2
Ingredient
KG
Sugar
0.290
Egg white
0.240
Almond Powder
0.165
Sugar
0.125
Roasted hazelnuts
0.080
Total Weight: 0.900
Group 3
Ingredient
KG
Glucose
0.090
Sugar
0.100
Fresh cream 35% fat
0.090
Compound Vanilla
-
Milk
0.145
Instant Coffee
0.030
Egg Yolk
0.200
Gelatin
0.010
Whipped cream 35%
0.510
Total Weight: 1.175
Group 4
Ingredient
KG
Water
0.090
Sugar
0.195
Roasted hazelnuts
0.450
Total Weight: 0.735
Group 5
Ingredient
KG
Fresh cream 35% fat
0.090
Milk
0.050
Sugar
0.125
Egg Yolk
0.275
Dark chocolate 66%
0.350
Whipped cream 35%
0.850
Total Weight: 1.740

Method

1. Group 1 - Chocolate glaze

Method :
1. Boil fresh cream and soaked gelatin.
2. Add (1) into melted dark chocolate.
3. Dissolve the red color in hot water and mix into (2).
4. Add Diamond Glaze Neutral into (3) and mix well with hand mixer.

2. Group 2 - Meringue hazelnuts

Method :
1. Mix almond powder, sugar and roasted hazelnuts into a robocoupe.
2. Make a French meringue with egg white and sugar.
3. Add (1) into (2) and mix carefully.
4. After piping spirals bake it at 100°C for about 1 hour.

3. Group 3 - Mousse caramel coffee

Method :
1. Boil fresh cream (90g) with BAKELS COMPOUND VANILLA, milk and instant coffee.
2. Make a caramel with glucose and sugar, then deglaze with (1).
3. Make Anglaise with (2) together with egg yolk.
4. Whip (3) in the mixer until room temperature, then add soaked gelatin.
5. Mix (4) with whipped fresh cream and pipe into flexipan.

4. Group 4 : Caramelized hazelnuts

Method :
Make a caramel with sugar and water.
Add roasted hazelnuts into (1) and mix just enough to coat all hazelnuts.

5. Group 5 : Sabayon dark chocolate

Method :
1. Boil milk and fresh cream with half of the sugar.
2. Mix egg yolk and the rest of the sugar and add into (1), cook it as Anglaise at 75°C.
3. Mix (2) in the mixer till cooling down at +/- 25°C.
4. Mix melted dark chocolate with half of the whipped fresh cream to make a ganache.
5. Add (3) into (4) and mix well.
6. Add (5) into the rest of the whipped fresh cream and mix delicately.

Product Used

Ingredients

Group 1
Ingredient
KG
Milk Chocolate
0.150
Dark chocolate 66%
0.350
Fresh cream 35% fat
0.300
Diamond Glaze Neutral
0.700
Water
0.150
Red Colours
0.008
Gelatin
0.024
Diamond Glaze Gold
-
Total Weight: 1.682
Group 2
Ingredient
KG
Sugar
0.290
Egg white
0.240
Almond Powder
0.165
Sugar
0.125
Roasted hazelnuts
0.080
Total Weight: 0.900
Group 3
Ingredient
KG
Glucose
0.090
Sugar
0.100
Fresh cream 35% fat
0.090
Compound Vanilla
-
Milk
0.145
Instant Coffee
0.030
Egg Yolk
0.200
Gelatin
0.010
Whipped cream 35%
0.510
Total Weight: 1.175
Group 4
Ingredient
KG
Water
0.090
Sugar
0.195
Roasted hazelnuts
0.450
Total Weight: 0.735
Group 5
Ingredient
KG
Fresh cream 35% fat
0.090
Milk
0.050
Sugar
0.125
Egg Yolk
0.275
Dark chocolate 66%
0.350
Whipped cream 35%
0.850
Total Weight: 1.740

Method

1. Group 1 - Chocolate glaze

Method :
1. Boil fresh cream and soaked gelatin.
2. Add (1) into melted dark chocolate.
3. Dissolve the red color in hot water and mix into (2).
4. Add Diamond Glaze Neutral into (3) and mix well with hand mixer.

2. Group 2 - Meringue hazelnuts

Method :
1. Mix almond powder, sugar and roasted hazelnuts into a robocoupe.
2. Make a French meringue with egg white and sugar.
3. Add (1) into (2) and mix carefully.
4. After piping spirals bake it at 100°C for about 1 hour.

3. Group 3 - Mousse caramel coffee

Method :
1. Boil fresh cream (90g) with BAKELS COMPOUND VANILLA, milk and instant coffee.
2. Make a caramel with glucose and sugar, then deglaze with (1).
3. Make Anglaise with (2) together with egg yolk.
4. Whip (3) in the mixer until room temperature, then add soaked gelatin.
5. Mix (4) with whipped fresh cream and pipe into flexipan.

4. Group 4 : Caramelized hazelnuts

Method :
Make a caramel with sugar and water.
Add roasted hazelnuts into (1) and mix just enough to coat all hazelnuts.

5. Group 5 : Sabayon dark chocolate

Method :
1. Boil milk and fresh cream with half of the sugar.
2. Mix egg yolk and the rest of the sugar and add into (1), cook it as Anglaise at 75°C.
3. Mix (2) in the mixer till cooling down at +/- 25°C.
4. Mix melted dark chocolate with half of the whipped fresh cream to make a ganache.
5. Add (3) into (4) and mix well.
6. Add (5) into the rest of the whipped fresh cream and mix delicately.

Display Conditions

Display Conditions

Chilled

Category

Category

Patisserie

Finished Product

Finished Product

Confectionery