Makes 12 pieces
Preparation: 2 hours and 30 minutes
Resting time: 12 hours
Baking: 24 minutes
Freezing: 4 hours
Utensils
Pastry bags
Loop Pavoflex Mould
40x60cm Stainless Steel Pan
5cm Biscuit cutter
Azélia Whipped Ganache – Make the day before
- In a saucepan, bring the whole milk to a boil then pour onto the hazelnut purée, Azélia chocolate and gelatine mass mixture in three batches, starting from the centre and mixing each time.
- Once the ganache is homogeneous, add liquid cream, then mix and store in the refrigerator at +4°C for about 6 hours before use..
Almond and Hazelnut Shortbread
- In a mixer bowl fitted with a paddle attachment, cream the softened butter with the brown sugar and salt, then add the almond powder, hazelnut powder, and rice flour one-by-one, being careful not to mix too much in order to maintain the crumbly texture of the shortbread after cooking.
- Divide the dough into small pieces, place between two sheets of baking paper and spread until 3mm thick.
- Cut into the desired shapes with a knife or biscuit cutter and freeze for about an hour.
- Take the dough out of the fridge, place on a Forosil 64 Pavoni mat (special fabric for cooking dough), cover with another baking mat and bake for 12 to 15 minutes at 170°C in a preheated convection oven.
Glossy Caramel Mirror Glaze
- Put the liquid cream, glucose syrup, neutral topping and water in a saucepan and heat it up.
- When it starts to simmer, pour in the caster sugar/NH pectin mixture gradually, stirring to avoid lumps, then bring to the boil.
- Take off the stove, add the caramel-milk paste, mix, and keep at + 4°C for about 3 hours before use.
Hazelnut Dacquoise
- In a mixing bowl fitted with a whisk attachment, whisk the egg whites until they are foamy, incorporate the caster sugar in a thin stream, then beat the egg whites for about 10 minutes at medium speed until they gain a stiff texture. Meanwhile, sift the icing sugar and mix it by hand with the hazelnut and almond powder.
- When the egg whites are stiff, delicately fold in the hazelnut paste and then the powders using a spatula.
- Mix until you obtain a homogeneous mixture.
- Spread over a 40×60 stainless steel tray on a baking tray lined with baking paper, sprinkle with crushed roasted hazelnuts and bake for 12 minutes at 170°C in a preheated oven.
- Keep at room temperature until assembly.
Creamy Hazelnut
- Put the liquid cream* in a saucepan, bring to the boil and then pour over the hazelnut purée, Azelia chocolate and gelatine mass mixture in three batches.
- Once the ganache is homogeneous, add the liquid cream**, mix and store at 4°C for about 2 hours.
- When the creamy mixture has begun to gel slightly, pour it on the hazelnut dacquoise and place it in the freezer for about 2 hours.
- Once the creamy mixture is well frozen, cut the inserts and keep them for the assembly.
Hazelnut and Fleur de Sel Praline
- Heat the sugar in a saucepan until you get a nice, slightly brown caramel, then pour out onto a silpat.
- At the same time, roast the raw hazelnuts for 18 minutes at 165°C in a preheated oven.
- When the nuts and caramel are cool, mix them in a food mixer bowl with a blade until they turn into a coarse praline with hazelnut pieces.
- Add some oil to the mixture to produce a more fluid texture. Once the praline has been obtained, place in a bowl and add the fleur de sel.
- Mix with a spatula and set aside in a pastry bag for assembly.
Assembly and Finish
- Mix the Azélia ganache in a mixer bowl fitted with a whisk attachment until it obtains a soft and airy texture.
- Garnish the moulds with half of the ganache, pipe out a nice layer of hazelnut fleur de sel praline, then place the previously-cut inserts.
- Cover with a second layer of whipped ganache, smooth out and place in the freezer for about 4 hours at -25°C.
- Once the pastries are frozen, remove them from the mould and place them on a rack ready to be iced.
- In a saucepan, heat the caramel icing over a low heat, remove any bubbles with a blender, and then ice the pastries , making sure that the frosting temperature does not exceed 40°C.
- Place them immediately on the almond hazelnut shortbread set aside for this purpose, decorate with gold flakes, raw hazelnuts and keep in the fridge until ready to eat.
Notes: All preparations using gelatine are made using a fish-based gelatine mass. The gelatine mass is the result of mixing the powdered fish gelatine with water at a ratio of 6g water per 1g of gelatine powder.