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Hazelnut Finger

A gourmet dessert combining whipped ganache, Trocadéro biscuit, hazelnut crunch, and chocolate/hazelnut coating, perfect for hazelnut lovers.

Cream Public
Course: Dessert
Preparation time: 240 minutes
Cooking time: 25 minutes
Energy: 1071 kcal / serving

Instructions

  • 1.   1) Hazelnut Whipped Ganache
  • 2.   Rehydrate the gelatin in cold water. Pre-melt the white chocolate.
  • 3.   Heat 100g of liquid cream and add the squeezed gelatin. Pour over the white chocolate and praline in 3 times. Add the remaining cold cream. Mix and refrigerate for 4 hours.
  • 4.   2) Hazelnut Trocadéro Biscuit
  • 5.   Preheat the oven to 165°C. Roast the hazelnuts for 20 minutes.
  • 6.   Make a hazelnut butter. Blend the hazelnuts with icing sugar, add hazelnut powder, cornstarch, salt, egg yolks, and egg whites. Mix.
  • 7.   Beat the egg whites with sugar for the meringue. Incorporate into the preparation.
  • 8.   Incorporate a portion into the hazelnut butter, then mix with the rest. Bake for 20-25 minutes.
  • 9.   3) Hazelnut Praline Crunch
  • 10.   Melt the chocolate in a double boiler, add the praline and feuilletine.
  • 11.   4) Hazelnut Praline Crunch:
    Melt the chocolate, add the oil and hazelnuts. Use at 30-35°C.
  • 12.   5) Chocolate/Hazelnut Coating
  • 13.   Whip 3/4 of the ganache into chantilly. Place in the molds, add the praline, cover with ganache.
  • 14.   Spread the crunch on the biscuit, cut and place on the ganache.
  • 15.   Freeze overnight. Unmold, flock in white, dip in the coating.
  • 16.   Whip the remaining ganache, pipe onto the cake.

Ingredients for servings

  • Ganache montée Noisette :
  • 350 g of 30% liquid cream
  • 63 g of white chocolate
  • 70 g of praline
  • 2 g of gelatin
  • Biscuit Trocadéro noisette :
  • 90 g of unsalted butter
  • 60 g of hazelnut powder
  • 50 g of hazelnut
  • 40 g of powdered sugar
  • 12 g of Cornstarch
  • 12 g of egg yolk
  • 60 g of egg white
  • 60 g of egg white
  • 40 g of sugar
  • 1 pinch of flower of salt
  • Croustillant praliné noisette :
  • 20 g of chocolate milk
  • 40 g of praline
  • 5 lace pancakes
  • Enrobage chocolat / noisette :
  • 200 g of chocolate milk
  • 30 g of hazelnut oil

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    1071 kcal
    54 %
  • Fat
    76,47 g
    109 %
  • of which saturated
    37,72 g
    189 %
  • Carbohydrates
    77,05 g
    30 %
  • of which sugar
    69,61 g
    77 %
  • Protein
    15,25 g
    30 %
  • Fibers
    9,2 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference