In the fruit shaped dessert series, the hazelnut shaped dessert would be my choice along with the lemon of course!.. A recipe all from scratch, a salted soft caramel & hazelnut praliné & biscuit insert encapsulated in a light and luscious and flavorful hazelnut ganache monté and finished in a thin milk chocolate shell, gold dusted and wrapped in a dark chocolate leaf…
This recipe is inspired by Cedric Grolet, a French luxury patissier from the Meurice (Alain Ducasse) Palace in Paris.
Executive Producer of THE REAL DEAL Cooking Channel on Youtube. “There is nothing more rewarding than sharing your passion for food with an audience you have created. Whether making an easy or more complex savory dish or dessert from scratch, there is always a doable and entertaining way to achieve it”.
http://www.brunoskitchen.net/home
Facebook https://www.facebook.com/BrunosKitchen
Twiter https://www.twitter.com/BrunoAlbouze
Instagram https://www.instagram.com/brunoalbouze
Pinterest https://www.pinterest.com/brunoalbouze
KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO:
DALSTRONG Chef Knife / Omega Series / VG10-VX – 8.5″ Kiritsuke /Limited Edition Set / Acacia Wood Stand – Sheath
DALSTRONG Chef’s Knife / Shogun Series VG10 / 9.5” https://goo.gl/yUjnPj
DALSTRONG Knife Set Block / Gladiator Series https://goo.gl/8KblfU
DALSTRONG Pairing Knife / Shogun Series / VG10 / 3.75″
https://goo.gl/EOAQDS
Pastry bowls http://goo.gl/pTTBc7
John Boos cutting board http://goo.gl/Kw9Zfc
Silicone Velesco Mat https://goo.gl/k1GXa9
Pro Portable Electronic Balance http://goo.gl/DYweuq
Silikomart Silicone Sphere Mold ø58 https://goo.gl/qwTqXb
Hamilton beach mixer http://goo.gl/4VtCSl
Cuisinart food processor http://goo.gl/n3EKcH
Waring Blender http://goo.gl/8tLNWO
All Clad 600 Wats immersion blender https://goo.gl/s8pAXP
Makes 10 / Make 3 days ahead.
This dessert is glazed with a thin cocoa butter-milk chocolate coating; creating a crunchy shell. Then carefully brushed with a wire brush, dusted with edible golden powder and wrapped in a thin tempered dark chocolate leaf.
Soft Caramel
1.3 cups (330g) heavy cream
1/3 cup (85g) milk
1/4 cup (50g) sugar
2 ounces (50g) corn syrup or glucose
4 grams fleur-de-sel (optional) or 2 grams Kosher salt
1 tsp vanilla paste or powder or one vanilla bean (scrape seeds out)
3/4 cup (150g) sugar
7 ounces (200g) corn syrup or glucose.
1 stick (115g) butter.
Method
Heat up cream, milk, sugar, corn syrup, salt and vanilla; keep hot. Meanwhile, in a large saucepan make a dark caramel with sugar and glucose (no water) – cook to 355ºF (180ºC). Very carefully, when the caramel is ready – turn the heat off and pour the hot cream mixture in thin stream (wear gloves to prevent burning). Turn heat back on and cook the caramel mixture to 221ºF (105ºC). Pass through a sieve and cool to 158ºF (70ºC), add butter and blend well. Set aside.
Soft Caramel For The Insert
10 ounces (300g) caramel
3 Tbsp (50g) milk.
Mix milk in caramel to soften it up. Keep at room temp. Refrigerate leftover caramel for later use. If using a blast freezer, fill the 1/2 ounce (1 Tbsp/15grams) half-sphere inserts and keep hard frozen. If not, follow the instructions in the Hazelnut Assembly paragraph.
More @ www.brunoskitchen.net
source
