Black chocolate crémeux

Hazelnut paste

Chocolate raised ganache with hazelnut and milk chocolate

Chocolate biscuit

Soften the gelatine in very cold water.

Warm up the milk with the cream and mix the egg yolks with the sugar.

Pour some of the warm milk on the mix of egg yolks and sugar and bake at low heat (85°C). Put away in a dish immediately.

Drain the gelatine and add it to the custard before adding the ground chocolate. Mix.

Put away in a dish with a film in contact. Store in the refrigerator till the following day.

Roast the hazelnuts in an oven at low heat (150°C) for approximately 25 minutes.

Once cooled, store away 50g for the décor and mix in a blender 100g of hazelnuts to obtain a paste.

Half an hour before preparing the ganache, soften the gelatine in very cold water.

Warm up the cream and the inverted sugar.

Pour the mix onto the ground milk chocolate and the hazelnut paste.

Add the dried gelatine, mix all ingredients and put away in a dish. Cover with a film in contact and store away in the refrigerator until the next day.

Warm up the milk and the cream and pour the cocoa powder and the ground black chocolate on top. Mix thoroughly to obtain a smooth and shiny texture.

Using a blender with a whip, raise the eggs with the sugar and the hazelnut oil.

Add the previously mixed flour and baking powder.

Mix both preparations together and add the chocolate chippings.

Pour the mix on a sheet of baking paper within a small frame 40 x 30cm and bake for 18 minutes at 170°C.

Cut the biscuit in the shape of an egg with a cookie cutter you will have made for the purpose.

Raise the hazelnut milk chocolate ganache with a whip (do not raise too much, the texture must remain slightly supple).

Using a pastry bag, make small balls of chocolate and add a dash of raised ganache.

You may finish by adding some hazelnut paste to increase the taste of praline.

For the décor, sprinkle some half hazelnuts on top.