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

 

  1. 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.
  2. 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

 

  1. 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.
  2. Divide the dough into small pieces, place between two sheets of baking paper and spread until 3mm thick.
  3. Cut into the desired shapes with a knife or biscuit cutter and freeze for about an hour.
  4. 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

 

  1. Put the liquid cream, glucose syrup, neutral topping and water in a saucepan and heat it up.
  2. When it starts to simmer, pour in the caster sugar/NH pectin mixture gradually, stirring to avoid lumps, then bring to the boil.
  3. Take off the stove, add the caramel-milk paste, mix, and keep at + 4°C for about 3 hours before use.

 

Hazelnut Dacquoise

 

  1. 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.
  2. When the egg whites are stiff, delicately fold in the hazelnut paste and then the powders using a spatula.
  3. Mix until you obtain a homogeneous mixture.
  4. 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.
  5. Keep at room temperature until assembly.

 

Creamy Hazelnut

 

  1. 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.
  2. Once the ganache is homogeneous, add the liquid cream**, mix and store at 4°C for about 2 hours.
  3. 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.
  4. Once the creamy mixture is well frozen, cut the inserts and keep them for the assembly.

 

Hazelnut and Fleur de Sel Praline

 

  1. Heat the sugar in a saucepan until you get a nice, slightly brown caramel, then pour out onto a silpat.
  2. At the same time, roast the raw hazelnuts for 18 minutes at 165°C in a preheated oven.
  3. 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.
  4. 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.
  5. Mix with a spatula and set aside in a pastry bag for assembly.

 

Assembly and Finish

 

  1. Mix the Azélia ganache in a mixer bowl fitted with a whisk attachment until it obtains a soft and airy texture.
  2. 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.
  3. Cover with a second layer of whipped ganache, smooth out and place in the freezer for about 4 hours at -25°C.
  4. Once the pastries are frozen, remove them from the mould and place them on a rack ready to be iced.
  5. 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.
  6. 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.