Cap Noisette

    • Prep Time
    • 45 minutes
    • Cook Time
    • 15 minutes
    • Cool Time
    • 4 hours
    • Yield
    • Difficulty Level
    • Intermediate

Biscuit Financier

Ingredients

  • 150 g almond powder Aiguebelle
  • 200 g powdered sugar
  • 95 g flour
  • 20 g inverted sugar
  • 3 g vanilla extract
  • 60 g hazelnut praline Aiguebelle
  • 225 g egg whites
  • 135 g brown butter

Preparation

In a saucepan cook the hazelnut butter. Remove the saucepan form the heat and cool down the hazelnut butter to 45°C. Using a leaf-shaped beater, mix the powders: almond powder, powdered sugar, and flour. Add inverted sugar, praline and vanilla. Finally mix egg whites without working the dough. Add hazelnut butter and bake at 170°C for about 15 minutes

Hazelnut caramel

Ingredients

  • 100 g granulated white sugar (caramelized)
  • 50 g glucose Aiguebelle
  • 140 g whipping cream
  • 1 g salt
  • 35 g butter
  • 80 g chopped hazelnuts

Preparation

Cook the granulated white sugar and the caramel glucose. Uncook the mixture with the hot whipping cream. Combine the salt flower and the butter and mix the ingredients. Add chopped hazelnuts. Keep it aside

Hazelnut cream

Ingredients

  • 600 g whipping cream
  • 1 g salt
  • 180 g white chocolate Pistobel
  • 50 g hazelnut paste
  • 21 g gelatin mass

Preparation

Bring the cream and the salt to boil. Pour the mixture on the chocolate, the hazelnut paste ,and melted mass of gelatin. Keep in refrigerator . The next day whip this cream to 5°C.

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