Recipe of the month
1000 FEUILLES HAZELNUT PRALINE MANE CAFE
- Gelatin powder (200 Bloom) 30 g
- Water 210 g
Gradually pour gelatin powder onto cold water. Whisk and leave to set for a couple of minutes, stirring from time to time to ensure that the mass is homogeneous (the gelatin should not sink to the bottom). Once the mass is homogeneous and slightly set, refrigerate.
- Glucose DE40 60 g
- Dextrose 30 g
- Caster sugar 270 g
- Whole hazelnuts from Piedmont 840 g
Cook a dry caramel with glucose, dextrose and caster sugar. Pour onto a silicon mat to cool. Roast hazelnuts at 150°C for approximately 30 minutes and cool. Blend in Robot-Coupe to form a paste.
HAZELNUT PRALINE – MANE COFFEE CREAM
- Full cream milk 1500 g
- Cream 35% fat 300 g
- Corn starch 180 g
- Caster sugar 200 g
- Egg 360 g
- Gelatin mass (200 Bloom) 240 g
- Butter 640 g
- Hazelnut praline, homemade 1,200 g
- Coffee paste (Mane) 370 g
Heat milk with cream and pour onto starch, sugar and eggs (slightly mixed together). Boil like a crème pâtissière (cook 4 minutes on the boil). Add gelatin and stir. Finish with praline and coffee paste. Blend and refrigerate.
INVERSED PUFF PASTRY
- Dry butter 82% fat 600 g
- Flour T55 300 g
- Eau 300 g
- Salt 20 g
- Dry butter 82% fat 160 g
- Flour T55 600 g
(Beforehand, overnight at room temperature). Place tempered butter with flour into a mixing bowl and mix without heating the butter. Form a homogeneous batter and form a rectangle, ensuring that there are not any chunks of butter left. Refrigerate overnight.
Place cold water with salt in the bottom of the mixing bowl. Add softened butter and flour. Mix without over working the dough to form a homogeneous mass. Folding Roll out flour/butter mixture on dough machine. Roll out dough to 3/4 of the size of the previous mixture (length ways). Enclose the flour/butter mixture around the dough and give 1 single fold. Immediately give another 2 double folds. Wrap and set aside in freezer.
- Butter 50 g
- Tropilia Lactée 29% (Valrhona) 140 g
- Hazelnut praline, homemade 270 g
- Hazelnut paste 230 g
- Puff pastry offcuts 130 g
- Pailleté Feuilletine (Cacao Barry) 130 g
- Chopped caramelised almonds 50 g
- Salt “fleur de sel” as nec.
Melt butter with milk chocolate. Pour onto hazelnut praline and paste. Add remaining ingredients and stir. Spread 1250 g per tray and cut depending on the desired size.
CHOPPED CARAMELISED ALMONDS
- Water 33 g
- Caster sugar 100 g
- Chopped almonds 400 g
Cook water with sugar to 116°C, add chopped almonds off the heat. Stir to crystalise before placing back onto heat. Caramelise on low heat. Pour onto a silicon mat to cool.
ASSEMBLY AND FINISHING
- Non melting icing sugar as nec.
- Roasted hazelnuts as nec.
Pipe 9 dots of hazelnut coffee cream with a straight N°14 tip onto the first puff square. Pipe hazelnut praline in the centre of and place a praline crunch on top. Pipe another 9 dots of hazelnut coffee cream and place a final puff square on top and sift non melting icing sugar in a triangle. Pipe a nice ball of hazelnut coffee cream and place a halved roasted hazelnut.
Recipe given by
Chef Pâtissier Relais Desserts La Baule.
Associate hazelnut with coffee, two flavours that work perfect together thanks to the roasted notes.
Square with visible layers, easy and rational.
The indulgence of praline, with varied textures and the flavour profile of coffee.
THE TECHNICAL STEP?
To have beautiful puff layers and ensure that it is filled enough with cream for a perfect flavour balance.
With the baking of the puff pastry.