BY ROMAIN BERT, PASTRY CHEF - VINCENT GUERLAIS
DADDY COOL CRISP - JAPANESE HAZELNUT SPONGE CAKE - HAZELNUT DACQUOISE
ROASTED APRICOT COMPOTE - PIEDMONT HAZELNUT MOUSSE - GIANDUJA WHIPPED GANACHE
Makes two desserts for six people.
CHEF'S TIP: Cake crumb is all the scraps left over from cutting sponge cake, which we dry and then reduce to a crumb. We then use this in other recipes.
(380g in total)
INGREDIENTS:
105 g whole raw hazelnuts
360 g almond hazelnut praliné 60%
35 g butter
90 g 39% milk chocolate couverture
410 g feuilletine
METHOD:
Crush the hazelnuts into small pieces: they should be the size of chopped almonds. Blend to form a smooth paste using a food processor®, add the melted butter and mix.
Add the melted milk chocolate, feuilletine and crushed hazelnuts.
Mix again. Spread 190 g in a dessert mold 18 cm in diameter, bringing the crisp slightly over the edges. You can use a smaller dessert mold 16 cm in diameter to pack it down evenly.
Store in the freezer to finish.
INGREDIENTS:
125 g pasteurized liquid egg yolks
20 g milk
35 g sugar
10 g wildflower honey
2 g salt bloom
1 g Madagascan vanilla pod
20 g sunflower oil
215 g liquid egg whites
100 g sugar
75 g T55 flour
10 g cocoa powder
35 g ground hazelnut
METHOD:
Using a beater fitted with a whisk, whip the tempered mixture of yolks, milk, sugar, honey, salt bloom and the scraped vanilla pod.
Once the mixture has reached dropping consistency, add the oil.
Store the mixture while you prepare the egg whites and stiffen using the sugar. Gently mix both mixtures, then add the flour, cocoa powder and ground hazelnut.
Spread in a Flexipan® with a 1 cm border, then bake for 10-12 minutes in a convection oven at 170°C.
Once the sponge cake has cooled, cut a strip 4 cm wide and 49 cm long to line your 16 cm diameter ring.
INGREDIENTS:
500 g liquid egg whites
5 g dry egg white
225 g sugar
185 g almond flour
185 g whole ground hazelnut
105 g cake crumb
85 g T55 flour
310 g starch powdered sugar
METHOD:
Whisk the liquid egg whites with the dry egg whites, stiffen using the sugar. Add the combined dry ingredients and the previously sifted flour and powdered sugar.
Spread in a frame to a thickness of 1 cm and bake for 15-18 minutes in a convection oven at 175°C. Transfer to a rack as soon as you remove from the oven to stop cooking. Cut out disks 14 cm in diameter for making the inserts.
INGREDIENTS:
330 g apricots
25 g brown sugar
110 g apricot purée
50 g sugar
5 g pectin NH
1 g citric acid
1 g water
2 g orange blossom water
METHOD:
Roast the apricots with the brown sugar in a convection oven at 165°C for 15-20 minutes. Make a compote with the roasted apricots and apricot purée. Add the NH sugar and pectin mixture at 40°C, then bring to a boil.
Add the acid solution (i.e. water heated with citric acid) and orange blossom water. Pour 180 g onto the hazelnut dacquoise in a 14 cm diameter ring and freeze. Mix the remaining compote and store at +4°C for finishing.
INGREDIENTS:
70 g organic whole milk
70 g 35% fat liquid cream
20 g pasteurized liquid egg yolks
15 g sugar
3 g powdered beef gelatin 220 blooms
15 g water
85 g 60% hazelnut praliné
115 g 35% fat liquid cream
METHOD:
Cook as a custard using the milk, 70 g cream, yolks and sugar.
Once this reaches 85°C, add the gelatin (previously rehydrated with the water) and mix. Pour the mixture over the hazelnut praline (the hazelnut praline should have the traditional texture and not be over-oiled, as this would make the mousse too soft).
At 40°C, blend and cool to 26°C. Mix with the light and fluffy whipped cream.
Place a layer of mousse in the 16 cm diameter rings. Line with Japanese hazelnut sponge cake, position the frozen insert, then top up with hazelnut mousse. Freeze.
INGREDIENTS:
90 g 35% fat liquid cream
20 g sugar
2 g powdered beef gelatin 220 blooms
8 g water
35 g hazelnut milk gianduja
145 g 35% fat liquid cream
METHOD:
Heat the cream and sugar to 80°C, add the rehydrated gelatin and mix.
Pour over the hazelnut gianduja and blend to obtain a fine emulsion. When the temperature is around 30°C, add the cold liquid cream. Store overnight at +4°c before use.
TIP: If cold liquid cream is added to a ganache that is too hot, it may not whip properly the next day. For this reason, it is not necessary to boil the first liquid cream, but only to heat it sufficiently to dissolve the sugar.
INGREDIENTS:
Neutral glaze as required
Apricots as required
Caramelized hazelnuts as required
Young shoots as required
METHOD:
Unmold the crisp and place on a cake board.
Assemble the gianduja whipped ganache using a flat nozzle and a turntable. Pipe onto the desserts, leaving a space of around 1 cm between each round. Put the dessert back into the freezer for 5 minutes to set the whipped ganache.
Then get the mixed apricot compote and use a piping bag without a nozzle to fill between the piping of the dessert.
Spray with the neutral glaze using a spray gun, then place the dessert in the previously unmolded crisp, taking care not to damage the edges. Decorate with apricot wedges, caramelized hazelnuts and young shoots.