Spring Menu Chocolate Hazelnut Dessert

Roast hazelnut at 325°F for 10 minutes. Cook sugar to 118°C with water.

Add nuts and cook until crystallized and then caramelized.  Stir continually.

Add in butter and salt while continually stirring. Cool on the marble table.

Melt the chocolate until just melted then add In the hazelnut praline. 

Fold in the feuilletine.

Immediately spread into frames on a flat sheet tray.  Unstick and chill before cutting. Cut rectangles of 4.5 x 3 inches.

Slowly whip whites with the granulated sugar.

Sift the powdered sugar and then blend powdered sugar and almond flour.

Once the whites are whipped carefully fold this mixture into the whites.  Spread on slightly sprayed silpat and sprayed frame. 

Sprinkle with chopped hazelnuts.

Bake right away in a preheated 390°F in the rational oven for 9 minutes

Heat the milk, cream and half the sugar. 

Beat the egg yolk and remaining sugar until light.

Add the hot (not boiling) milk to the yolks and continue to stir until it thickens or to 82°C. Use right away to make the base of the cremeaux or custard based chocolate mousse (can also be used for Manjari chocolate mousse).

You can also use the all in one method for this.

Melt the chocolate in the microwave or double-boiler stirring every minute to 30sec.

Place the chocolate into the robocoupe fitted with the blade attachment.

Slowly whip the cream until thick pouring consistency.

Mix the chocolate and hot custard using the emulsion method cool to a temperature of 45-50°C.  Stabilize with a small amount of whipped cream if necessary.  Once the ganache is smooth fold in the remaining whipped cream.  

Melt the chocolate.

Bring up the cream, glucose, and honey.  

Mix the chocolate and hot cream using the emulsion method with a hand blender or a robot coupe.

Add in the cold cream with a stick blender or a robot coupe and cool overnight before whipping.  Whip slowly ¾ of the way whipped. The piping bag and tip will do a lot of the whipping.

Melt the chocolate in the microwave stirring every minute to 30sec. 

Place the chocolate into the robotcoupe fitted with the blade attachment. 

Dissolve the gelatine into the hot custard. Add this mixture still very hot into the chocolate using the emulsion method.

In plastic bowl heat the chocolate up to 55°C.

On marble slab cool down to 29°C.

Assuming you left a bit in the bowl this temp should come up again to 30°C.

Spread thin on acetate sheets before cutting at while semi soft or just set.

Combine the cream, glucose, water, and sugar and bring to the boil.

Melt the chocolate slowly in the microwave.