
Recipe courtesy of Mitsu Nozaki, executive pastry chef of Urban Union
Ingredients
- Hazelnut Slice Ingredients:
- 566g Praline Paste
- 566g Gianduja
- 97g Oil
- 435g Feuilletine Flakes
- Chocolate Mousse:
- 30oz Whipped cream, soft peak
- 12oz 58% Chocolate
- 2.6oz Gelatin solution
- Shiny Glaze:
- 36oz Sugar
- 19oz Water
- 11oz Cocoa powder – extra brut
- 132oz Gelatin solution
- 11oz Crème fraiche
- 15oz 58% chocolate
- Chocolate Sauce:
- 375g Heavy cream
- 125g Corn syrup
- 250g 58% Chocolate, melted
- Chocolate Cremeaux:
- 750g Milk
- 750g Heavy cream
- 1tsp Salt
- 150g Sugar
- 350g Yolks (fresh)
- 630g Dark chocolate, chopped
- 370g Milk chocolate, chopped
- Vanilla, to taste
Preparation
- 1 Hazelnut Slice Method:
- 2 Melt gianduja chocolate, oil and praline paste until it is smooth and free from lumps.
- 3 Fold in feuilletine until all is well coated.
- 4 Place in a half-sheet tray with extender lined with parchment.
- 5 Press down flake mixture until level.
- 6 Leave at room temperature until mousse is ready.
- 7 NOTE: Add a little chocolate to gelatin before adding into chocolate. May add a little whipped cream to chocolate before. May need to melt over a double boiler again before adding remaining whipped cream to ensure there are no chocolate chunks.
- 8 Chocolate Mousse Method:
- 9 Melt chocolate in double boiler.
- 10 Melt gelatin in double boiler.
- 11 Whip cream to a soft peak.
- 12 Add 1/3 of whipped cream to melted chocolate.
- 13 Add gelatin into chocolate.
- 14 Fold in the remaining whipped cream and pour over feuilletine base. Level and make smooth.
- 15 Let set in fridge.
- 16 Candied Hazelnuts:
- 17 1:2 ration sugar to nuts
- 18 Cook sugar to 375°F.
- 19 Keep nuts warm before adding to sugar.
- 20 Pour out on greased wire rack and pull apart quickly.
- 21 Shiny Glaze Method: Strain through chinois before portioning. Combine ingredients.
- 22 Chocolate Sauce Method: Combine ingredients.
- 23 Chocolate Cremeaux Method: (Note: must be completely smooth. Use immersion to make sure cremeaux is free from lumps.)
- 24 Warm milk, cream, sugar, and salt.
- 25 Temper into yolks.
- 26 Put back on stove and cook until 85 degrees Celsius.
- 27 Strain through chinois over chopped chocolates.
- 28 Let sit for one minute then whisk to melt chocolate.
- 29 Portion in half delis and cool.
- 30 Store in fridge.