MADAGASCAR BOURBON VANILLA CREMEUX
Like an Anglaise, add the vanilla extract, pour on white chocolate and add mass gelatin.
CROUSTILLANT PRALINE
Melt milk chocolate, cocoa butter and hazelnut paste at 40°C.
Add feuillantine and cocoa nibs roasted in the mix.
Spread on top of the frozen financier sponge.
Total amount : 55gr per cake.
NAMELAKA HAZELNUT PRALINE AND UGANDA VANILLA
Infuse the vanilla bean split and scrapted out in the cold cream for minimum 10 hours.
Boil the cream, add praline.
Pour on chocolate, add the liquid mass gelatin. Blend well.
Keep in chiller at least 6 hours setting before using.
HAZELNUT DACQUOISE (for 1 TRAY 40x60)
Whip the egg whites and brown sugar.
Add the all the powders and spread the hazelnuts chopped.
Bake at 175°C, 12-15 minutes.
Cut small disks of 3,5cm diameter.
PRALINE FINANCIER (for 4 cake of 4-5 persons, 2cm high, 10 to 12cm diameter)
Cook brown butter, allow to cold down.
In a kitchen aid, pour all the powders, add the liquid egg whites and inverted sugar.
Add the hazelnut paste and the cold brown butter in.
Mix well. Pour in molds and bake at 170°C for 20 minutes.
PRALINE STREUSEL (150gr /cake)
Soften butter, add hazelnut paste.
Then all the powders.
When obtain the dough, roll it between "Silpat®" at 0,2 cm high.
Keep frozen. Bake at 160°C for 15 minutes.
MADAGASCAR BOURBON VANILLA GLAZE
Boil milk, glucose and cream.
Add gelatin and pour over the white chocolate and vanilla extract. Blend with hand blender.
Add neutral glaze at 65°C and blend again.
Prepare 24hours in advance. Keep in chiller,
Use at 27-29°C.
