Hazelnut domes

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caramel is definitely my ‘guilty pleasure’ ❤ and it’s so delicious in combination with hazelnut and chocolate…
this pastry has a very creamy caramel mousse, a soft chocolate praline cremeux, a hazelnut joconde biscuit, and all this covered with a caramel glacage!

you may think that this pastry is quite full and sweet by all the caramel… but on the contrary, due to the balance in the taste combinations, this pastry is so irresistibly delicious ❤

Ingredients:

sable breton
90g butter
90g sugar
45g egg yolks
126g flour
8g baking powder

hazelnut joconde
50g eggs
35g egg whites
35g icing sugar
5g sugar
35g hazelnut flour
5g flour

caramel mousse
2 gelatin leaves
50g egg yolks
20g water
65g sugar

50g sugar
65g whipped cream
a pinch of salt
125g whipped cream

chocolate praliné cremeux
100g milk
1 egg yolk
17g cornstarch
75g whipped cream
40g dark chocolate

40g hazelnuts
40g sugar

caramel glacage
125g sugar
125g whipped cream
3 gelatin leaves
a pinch of salt

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sable breton:
stir the egg yolks and the sugar, add the butter and then the other ingredients. Knead a fine dough and put in the fridge for 2 hours. Roll out thinly and take small squares with baking forms, and bake at 170C for about 15 min. Leave to cool and sprinkle one side with melted dark chocolate

joconde biscuit:
mix the egg whites and add the icing sugar. Mix the eggs with the sugar, add the grounded hazelnuts, flour and the meringue. Divide this thinly over a baking tray and bake at 190C for about 8 min. Leave to cool and take small circles

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chocolate praline cremeux:
melt the sugar with a little bit water, and make a golden brown caramel, pour it over the roasted hazelnuts, cool it, and put it in a blender till you get a hazelnut pasta.

Bring the milk and the whipped cream to the boil. Stir the egg yolk with the cornstarch and add it to the milk, heat it till 86C, pour over the chocolate and add the hazelnut praline. Pour it into small half-spheres silicone molds and put it in the freezer

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caramel mousse:
melt the sugar with a little bit water and make a golden brown caramel, add the whipped cream, the (pre) soaked gelatin, a pinch of salt and leave to cool. Boil the sugar and water till 121C, mix the egg yolks and pour the sugar syrup slowly over the yolks and continue to mix until the mixture is cooled. Add the caramel cream and the mixed whipped cream. Pour into large half-spheres silicone molds, place the frozen cremeux and push it down a little, add a slice of joconde on top, place this in the freezer

caramel glacage:
melt the sugar with a little bit water till you get a golden brown caramel, add the warm whipped cream, a pinch of salt and the (pre) soaked gelatin. Let it cool till 30C and pour the glacage over the frozen domes

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divide the domes over the chocolate sable breton and decorate with ‘golden’ tuiles ❤

 

 

 

 

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