ENTREMET CHOCOLATE, HAZELNUT AND BERGAMOT
BERGAMOT AND HAZELNUT COOKIES
26gr Coconut Sugar
8gr Albumin
8gr Egg Yolk
13gr Coconut Oil
23gr Almond Powder
23gr Rice Flour
26gr Hazelnut
50gr Water
16gr Bergamot Fruit Puree
Yeast
Preheat the oven to 200°C. Whip the fruit puree with the albumin, sugar and water. Add the egg yolks little by little and mix gently. With a spatula mix the flours with the yeast previously sifted. Incorporate the coconut oil. Involve the hazelnuts. Place in the mold and bake for about 8 minutes.
HAZELNUT CRUMBLE
102gr Hazelnut Praline 50%
47gr Paillette Feuilletine
Salt
Mix all ingredients and place in the silicone mold. Freeze.
BERGAMOT JAM
60gr Bergamot Fruit Puree
24gr Water
31gr Liquid Glucose 42 DE
31gr Sugar (Sucrose)
2gr Pectin NH
Mix the pectin with the sugar. In a saucepan heat the puree mixture, water and glucose to 45°C. Add the pectin mixture and stir vigorously. Boil for 1 minute.
CHOCOLATE CREAM
240gr Whole Milk
58gr Egg Yolk
21gr Sugar (Sucrose)
161gr Dark Piura Blanco 74%
13gr Cocoa Paste
4gr Gelatin Sheets “Silver
Heat the milk in a saucepan. Blend the egg yolks with the sugar, pour the milk over this mixture and cook again at 80°C. Emulsify the chocolate with the paste. Mix the two preparations and crush everything.
GLAZED GLOSSY CHOCOLATE
410gr Sugar (sucrose)
150gr Water
140gr Extra Brute – Cocoa Powder
283gr Cream 35%
25gr Gelatin Sheets “Silver
Soak the gelatine in cold water. Place the water and sugar in a pan and cook at 106ºC. Add the first cocoa powder and the cream. Let it cool down to 70ºC and add the drained gelatine. Crush with the turmix and strain through a sieve. Allow to stand for 24 hours.
CHOCOLATE, HAZELNUT AND BERGAMOT ENTREMET
80gr Hazelnut
10gr Extra Brute – Cocoa powder
Toast the hazelnuts at 150°C for 30 minutes. Place 1/3 of the chocolate cream on the bottom and sides of the mold. Place the frozen jam on top of the cream. Put 1/3 of the chocolate cream again. Put the hazelnut crunchy and then put the remaining cream. Finally place the cookie. Freeze. Heat the glaze to 40ºC and pour over the entremet. With the help of a sieve, pour the cocoa powder over the glaze to obtain a cracked effect. Place on the plate to decorate with hazelnuts around.
