Hazelnut Praline Paradise
Chocolate Puff Pastry
960g Bread Flour
144g Unsalted Butter
75g Cocoa Powder
⁃ Mix together water and salt in stand mixer.
⁃ Add all other ingredients and mix until smooth.
⁃ Leave to set in refrigerator.
500g Unsalted Butter
100g Cocoa Powder
⁃ Mix together all ingredients in stand mixer.
⁃ Shape dough and leave to rest in refrigerator.
10g U.S Dried Egg Yolk
⁃ During the laminate process, roll out the dough until 1.5 mm thick.
⁃ Cut oblong shapes of the puff pastry, place on the baking sheet and leave to rest for 20 min in the refrigerator.
⁃ Sprinkle with icing sugar and dried egg yolk. Bake in a oven at 180℃ for 15 and 220℃ for 5 min. Bake in a oven at 180℃ for 30 mins.
Praline Creme Brulee
40g U.S. Liquid Egg Yolks
200g Whipping Cream
0.5pc Vanilla Pod
1g Cinnamon Powder
30g Hazelnut Praline
40g Caster Sugar
2g Gelatine Leaves
⁃ Put the gelatine leaves in a bowl of cold water to soften.
⁃ Heat the cream with the vanilla pod, cinnamon powder and hazelnut praline in a pan until just boiling.
⁃ Whisk together the egg yolks and caster sugar in a large bowl until thickened slightly. Remove the vanilla pod, then pour the hot cream over the egg mixture and whisk thoroughly.
⁃ Return the custard to the pan and heat gently, stirring until the mixture has thickened
⁃ Whisk in the gelatine, then pour the custard in a Silicone baking mould, let cool and freeze.
50g U.S. Liquid Whole Egg
60g U.S. Liquid Egg Yolks
180g U.S. Liquid Egg Whites
125g Whole Milk
125g Whipping Cream
1 pc Vanilla Pod
320g 70% Chocolate
80g Caster Sugar
85g Caster Sugar
⁃ Boil the milk & whipping cream with vanilla pod, Infuse with the vanilla pod.
⁃ Pour into chocolate and stir until chocolate melted.
⁃ Beat whole egg and egg yolks until thick and lemon colored. Gradually beat in caster sugar.
⁃ Beat egg whites with the caster sugar to soft peaks.
⁃ Mix a part of the egg with the chocolate mixture, blend and fold in the remaining eggs.
⁃ Fold egg whites into chocolate mixture.
Crunchy Meringue Hazelnut Spread
90g U.S. Dried Egg Whites (reconstituted)
150g Caster Sugar
3g Cream of Tartar
1 Pinch of Salt
200g Hazelnut Praliné 50%
100g 40% Milk Chocolate
100g Cocoa Nibs
⁃ Meringue Cookies: Combine egg white, cream of tartar, and salt, beat the egg whites at slow speed until the foam throughout, add the sugar, and beat to soft peaks. Baked on 105°C for 1 hour.
⁃ Melt the chocolate with the praline at 45°C.
⁃ Add the meringue cookies with cocoa nibs.
Fill the Millefeuille, alternating the layers between Crunchy Meringue Hazelnut Spread, Praline Creme Brûlée, Chocolate Cream, Chocolate Shavings, Icing Sugar & Hazelnut.
Noted: Reconstitution Ratio for U.S. Dried Egg White
1 part Egg White Powder : 7 Parts Water