HAZELNUT DRINK
- 300g Water
- 120g Whole Hazelnuts
- Blend together the water and hazelnuts to make a hazelnut drink. Leave it to rest overnight in the refrigerator. The next day, filter the hazelnut drink first through a sieve and then a second time through muslin cloth to remove all the hazelnut pieces.
HAZELNUT SPONGE
- 155g Hazelnut Pieces
- 60g Hazelnut Oil
- 70g Sugar
- 70g Honey
- 105g Egg Whites
- 155g Wholemeal Flour
- 5g Baking Powder
- 2.2g Salt
- 95g Hazelnut Drink
- Using the paddle attachment in a mixer, mix together the crushed hazelnuts, hazelnut oil, sugar, honey and egg whites. Add the dry ingredients, then finish off by adding the hazelnut drink. Leave to set, preferably overnight.
PURE COFFEE & HAZELNUT ELIXIR
- 445g Espresso
- 25g Potato Starch
- 75g Sugar
- 245g Hazelnut Paste
- Heat the espresso coffee and potato starch together. As soon as the mixture is smooth and glossy, gradually pour it onto the hazelnut paste and sugar. Start to make the emulsion by stirring the two together with a spatula, then blend with an immersion blender for a few seconds until the emulsion is complete. Pour it into a 27 x 37cm half-frame and leave to cool before freezing.
COFFEE-INFUSED CREAM
- 80g Coffee Beans
- 800g Cream 35%
- Infuse the coffee beans in the cream for 48 hours. After filtering the cream, check the weight and top it up if necessary.
HUKAMBI & COFFEE MOUSSE WITH STARCH (EXPANSION RATE: 165%)
- 510g Water
- 38g Potato Starch
- 4g Gelatin Sheet 200 Bloom
- 760g HUKAMBI
- 800g Coffee-infused Cream
- Hydrate the gelatin in the water for 15 minutes. Add the potato starch and boil the mixture until it is smooth and shiny. Combine it with the the melted chocolate in 3 stages and use a spatula to start emulsifying the two. Mix using an immersion blender to form a perfect emulsion. Add the frothy whipped cream at 38/40°C. Pour out immediately.
PURE HAZELNUT ELIXIR
- 445g Water
- 25g Potato Starch
- 75g Sugar
- 245g Hazelnut Paste
- Heat the water and potato starch together. As soon as the mixture is smooth and glossy, gradually pour it onto the hazelnut paste and sugar. Start to make the emulsion by stirring the two together with a spatula, then blend for a few seconds with an immersion blender until the emulsion is complete. Pour it into a 27 x 37cm half-frame and leave to cool before freezing.
HUKAMBI MOUSSE WITH STARCH (EXPANSION RATE: 165%)
- 510g Water
- 38g Potato Starch
- 4g Gelatin Sheet 200 Bloom
- 760g HUKAMBI
- 800g Heavy Cream 35%
- Hydrate the gelatin in the water for 15 minutes. Add the potato starch and boil the mixture until it is smooth and shiny. Combine it with the melted chocolate in 3 stages and use a spatula to start emulsifying the two. Mix using an immersion blender to form a perfect emulsion. Add the frothy whipped cream at 38/40°C. Pour out immediately. Tip: Let your creativity shine! You can replace the water with some of the remaining hazelnut drink or other ingredients such as tea or orange juice.
HUKAMBI 53% SOFT GLAZE
- 650g ABSOLU CRISTAL NEUTRAL GLAZE
- 65g Water
- 225g Cream 35%
- 325g HUKAMBI
- Slowly combine with the melted chocolate. Emulsify the mixture and blend it as soon as possible until it is completely emulsified, taking care not to incorporate any air bubbles. Use at 30/40°C on the frozen dessert.
Assembly and Decoration
Make the hazelnut drink a day in advance. Make the hazelnut sponge a day in advance. The day you make your dessert, pour 715g of hazelnut sponge into a 27 x 37cm half-frame. Bake at 210°C for 7-8 min. Make the elixir. Once the elixir and sponge have cooled, cut each one into 4 x 4cm squares. Make the Hukambi mousse and pour 15g into 5 x 5 x 5cm square molds. Put the elixir in place, taking care not to let it touch the sides of the mold, then pour on 20g of mousse. Seal the mold with the hazelnut sponge, making sure to keep the surface smooth. Freeze. Make the glaze and use it to coat the mini gateaux. Place some small unevenly shaped chocolate decorations on each of the gateaux.
