Chocolate Hazelnut Monoportion

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Ingredients

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Unit of Measurement

Method of Preparation

Instructions for Chocolate Mousse
  1. Bring heavy cream #2 to a boil; pour over chocolate couverture 65% and PreGel Cacaopat Traditional Paste (Chocolate - Unsweet) - 56522 to create a ganache.
  2. Add heavy cream #1, milk and PreGel Five Star Chef Pastry Gelatin Base - 311008 in a mixing bowl.
  3. Whip to soft peaks, and fold into room temperature ganache.
  4. Set aside for assembly.
Instructions for Vanilla Cremeux
  1. Whisk together all ingredients.
  2. Portion into desired mold and freeze.
Instructions for Milk Chocolate Hazelnut Crunch
  1. Mix both ingredients together.
  2. Spread into a ½ sheetpan lined with parchment paper.
  3. Refrigerate.
Instructions for Hazelnut Dacquoise
  1. Sift together the hazelnut flour and powdered sugar.
  2. In the mixer, whisk the egg whites, PreGel Five Star Chef Albumissimo (Meringue Powder) - 71904 and sugar until it reaches stiff peaks.
  3. Gently fold the dry ingredients into the whipped meringue.
  4. Spread into a ½ sheetpan and bake at 193°C/380°F for about 12 minutes.
Final Assembly for
  1. Pipe Chocolate Mousse into desired mold.
  2. Insert frozen Vanilla Cremeux, followed by the Milk Chocolate Praline Crunch.
  3. Finish with a piece of Hazelnut Dacquoise, cut to the shape of the mold.
  4. Freeze.
  5. When frozen, unmold and glaze with PreGel Mirror Icing - Chocolate - 34402.

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