2023-06-15 14:55:44
Douceur

Financier Biscuit:
165 g icing sugar
65 g toasted hazelnut powder
150 g egg whites
90 g browned butter
65 g flour
3 g baking powder
Total weight: 538 g
Preparation:
Mix the icing sugar and toasted hazelnut powder with a spatula.
Add the egg whites and browned butter.
Finish with the flour and baking powder.

Hazelnut Praline Crunch:
80 g milk chocolate
100 g hazelnut praline
50 g feuilletine (crispy flakes)
17 g crushed hazelnuts
16 g melted butter
1.5 g fleur de sel (sea salt)
Total weight: 264.5 g
Preparation:
Melt the milk chocolate at 45°C, add the hazelnut praline, crushed hazelnuts, melted butter, and fleur de sel.
Finish with the feuilletine and spread immediately.

Exotic Creamy:
67 g blood orange puree
7 g lemon juice
35 g gelatin mass
235 g white chocolate
114 g butter
234 g coconut puree
Total weight: 692 g
Preparation:
Heat the blood orange puree with the lemon juice, pour over the white chocolate, and mix well.
Incorporate the butter and mix again.
Finish with the coconut puree and pour immediately.

Milk Chocolate Mousse:
120 g milk
120 g unsweetened cream
50 g egg yolks
23 g sugar
45 g gelatin mass
450 g milk chocolate
390 g unsweetened cream
Total weight: 1198 g
Preparation:
Bring the milk and cream to a boil, pour over the egg yolks and sugar.
Cook like a custard, off the heat add the gelatin mass and pour over the chocolate, mix well.
At 35°C, incorporate the whipped cream.

Milk Glaze:
270 g unsweetened cream
75 g water
75 g sugar
120 g gelatin mass
375 g milk chocolate
600 g glucose
Total weight: 1515 g
Preparation:
Heat the cream, sugar, and water.
Off the heat, add the gelatin mass and pour over the chocolate, mix well.
Add the hot glucose and mix again.
Use at 33°C.