RECIPES
All recipesInfiniment Chocolate and hazelnut praline spread
Par Pierre HERME
FOR THIS RECIPE
RECIPE STEPS
1/ Roasted and crushed hazelnuts
INGREDIENTS
- 100 g raw whole Piedmont hazelnuts
Preheat your forced-air oven to 160°C. Place the hazelnuts on a baking tray without overlapping and roast them for about 15 minutes. Remove the husks when you remove them from the oven. In order to do this, wrap them in a cloth that and let them cool. Then rub vigorously for a few minutes. The hazelnuts are now husked; crush them finely.
2/ Infiniment Hazelnut Praline Spread
INGREDIENTS
- 20cl grapeseed oil
- 30 g hazelnut oil
- 200 g icing sugar
- 120 g of pure Piedmont hazelnut paste
- 350 g hazelnut praline (60% Valrhona hazelnuts)
- 240 g Araguani dark chocolate (72% Valrhona cocoa)
- 65 g roasted and crushed hazelnuts
First temper the chocolate. Melt it in a bowl placed in a water bath and stir gently. When the chocolate reaches a temperature of 55°C, immediately remove the bowl and place it in a second bowl filled with cold water and a few ice cubes. Keep stirring, quickly lower the temperature to 28°C/29°C; then put the bowl back in the water bath and allow the temperature to rise to 31°C/32°C. Your chocolate is ready to use.
Mix the oils and icing sugar with a hand blender. While continuing to mix, add the hazelnut paste and hazelnut praline, as well as the tempered chocolate. Finally, add the roasted and crushed hazelnuts using a spatula.
BRIEFLY
Laurent Le Daniel has just been named a Chevalier dans l’Ordre National du Mérite. Congratulations to him for this prestigious award, which rewards a passionate pastry chef very invested in the sustainability of his profession.
Prepare Valentine’s Day! Take the time to discover the chocolate or fruity sweets offered by our chefs for sale online. By ordering this week you will be delivered on time.
The French team is selected for the Pastry World Cup! She won the European Cup ahead of Italy and the United Kingdom who are also selected for the grand final in January at Sirha.
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