Castello

Roast the almond flour - cool at 300°F for 13-15 minutes. Cool and combine the nut flours then add the AP flour and spices. Mix the water with the whole eggs and whisk - add to dry mix. Add the vanifusion paste. Combine the sugar and the egg whites all together - whisk, then whip on a stand mixer on medium speed until shaving cream consistency. Fold in the whipped whites into the nut flour mixture in several additions.

Scale and spread on a Silpat-lined flat sheet tray. Bake at 350°F until the cake starts to pull away from the sides of the pan and is springy in the middle (around 14-16 min). Remove from the oven and cool. Loosen the sides then freeze. Flip onto parchment and peel off Silpat. Freeze again and cut into desired shapes. Keep frozen until ready to use.

*600g per ½ sheet pan

Mix the eggs and sugar and whisk to combine. Bring the cream and the milk to a boil and temper in the egg/sugar mixture. Heat to 185°F/84°C then remove from the heat and strain. Scale out the necessary quantity.

Bloom the gelatin in the water and chill to hydrate. Add to the hot, scaled custard to melt. Slowly pour over the partially melted chocolate in several additions, mixing well after each. Immersion blend to perfect the emulsion.

Pour into a shallow container and place plastic wrap directly on the surface. Refrigerate for a minimum of 12 hours before using.

Bloom the gelatin in the water and chill until hydrated. Melt the cocoa butter and mix with the praline. Heat the milk and then add the bloomed gelatin to melt. Slowly add the hot liquid into the praline/cocoa butter mixture to create an emulsion. Immersion blend.

Pour into a shallow container and place plastic wrap on the surface. Refrigerate for a minimum of 8 hours. When set, place in a piping bag with a round tip and keep refrigerated until ready to use.

Heat the water, lemon puree, and zest. At 105°F/40°C, add the sugar combined with the Natur Emul and pectin NH. Whisk well and bring to a boil. Remove from the heat and gradually combine with the cocoa butter and oil. Mix with an immersion blender until smooth and refrigerate until ready to use.

Combine all the ingredients and sprinkle in the Gelcrem Cold while immersion blending. Blend for 1 minute, then allow to hydrate in the refrigerator for a minimum of 30 minutes. Blend again until smooth. Store in the refrigerator until ready to use.

Melt and temper the couverture. At 84°F (29°C), stir in the nut butter and salt. Cast into molds and allow to fully crystallize for at least 12 hours. Shave with a mandolin or peeler and freeze the shavings for easier handling.

Bring the sugar, glucose, and water to a boil. Add the nuts and boil gently for 2 minutes. Strain and spread the nuts on a Silpat or parchment-lined tray. Bake at 320°F until golden brown. Cool and store in an airtight container.