Hazelnut bar composed of
– hazelnut mousse,
– hazelnut crisp,
– a scoop of hazelnut ice cream,
– a cocoa tuile,
– hazelnut powder,
– caramelised hazelnuts.
Equipment used
– Silikomart quenelle mould
– Silicone bar mould (Temu)
– Ancel 210 Bloom gelatine (gold quality)
– Baking paper
(links remunerated by Amazon)
Ingredients
Hazelnut praline
✔150g hazelnuts
✔75g caster sugar
Hazelnut crunch
✔50g white chocolate
✔65g hazelnut praline
✔40g crêpes dentelles
Hazelnut mousse
✔90g praline
✔75g cream
✔3g gelatine
✔1 egg yolk
✔10g caster sugar
✔100g single cream
Tile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
✔3/4g cocoa powder
Hazelnut powder
Caramelised hazelnuts
The recipe
For 8 bar
Hazelnut praline
✔150g hazelnuts
✔75g caster sugar
Spread the hazelnuts on a baking tray and bake at 150°C for 15 minutes.
Pour the caster sugar into a saucepan and make a caramel. When it has turned a nice colour, pour it onto a sheet of baking paper and leave to cool. Remove the skins from the hazelnuts and place them in a blender with the cooled caramel, cut into pieces, and blend until you have a praline mixture. You will have a little praline left over to use in other recipes.
Crunchy hazelnut
✔50g white chocolate
✔65g hazelnut praline
✔40g crêpes dentelles
Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and hazelnut praline. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut into rectangles the same size as your mould. Place in the freezer until ready to assemble.
Hazelnut mousse
✔90g praline
✔75g cream
✔3g gelatine
✔1 egg yolk
✔10g caster sugar
✔100g single cream
Soak the gelatine in very cold water.
In a bowl, mix the egg yolk and caster sugar. In a saucepan, heat the 75g of single cream. Pour over the egg yolk and caster sugar mixture. Mix well and return to the heat in the saucepan. Cook, stirring constantly, until the mixture reaches approximately 83°C. Remove from the heat, add the squeezed gelatine and hazelnut praline. Mix and set aside.
In a second bowl, beat the remaining single cream with an electric mixer and fold into the previous mixture, which should have cooled to below 35°C.
Assembly
Fill the silicone mould with hazelnut mousse. Place in the freezer for at least 4 hours.
Tuile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
✔3/4g cocoa powder
Mix all the ingredients together. Fill the lace tuile mould. Smooth with an offset spatula to remove any excess. Bake in a hot oven at 170°C for 6-8 minutes (may vary depending on your oven). Remove from the oven and turn out immediately. Be careful, they harden very quickly and become brittle. Handle with care. Set aside until ready to assemble.
Plate presentation
Place the crispy biscuit on your serving plate. Place the frozen hazelnut mousse dessert on top. I added hazelnut powder and caramelised hazelnuts.
Keep cool.
Just before serving, add the cocoa tuile and the hazelnut ice cream quenelle (Faur artisan ice cream) moulded with the Silikomart quenelle mould.
