Fall / Winter

100% nuts

Created by
Wielfried Hauwel
Head of the Chocolate Academy™ centre Russia

Level

Steps
1- Sablé hazelnut paste 100%
2- Crémeux hazelnut & salted caramel
3- Ganache Alto el sol
4- Hazelnuts caramelized praliné
5- Hazelnut gourmet glaze
6- Custard
7- Custard with praliné
 Used Cacao Barry products

PURE PASTE 100% HAZELNUTS

(/en-OC/chocolate-couverture-cocoa/npn-ha1by/pure-hazelnut-paste)

ALTO EL SOL 65%

(/en-OC/chocolate-couverture-cocoa/chd-p65altobio/alto-el-sol-millesime-2013)

DEODORIZED COCOA BUTTER

(/en-OC/chocolate-couverture-cocoa/ncb-hd702-byex/cocoa-butter)

ALUNGA™ 41%
(/en-OC/chocolate-couverture-cocoa/chm-q41alun/alunga)

ZÉPHYR™ 34%
(/en-OC/chocolate-couverture-cocoa/chw-n34zeph/zephyr)

PÂTE À GLACER IVOIRE

(/en-OC/chocolate-couverture-cocoa/m-9dbv/pate-glacer-ivoire)

1 - Sablé hazelnut paste 100%

Ingredients

250 g flour
100 g butter

Mix butter and flour

125 g powdered sugar
1 g yeast

Then add sugar and baking powder.

52 g Pure Paste 100% Hazelnuts (/en-OC/chocolate-couverture-cocoa/npn-ha1by/pure-hazelnut-

paste)
50 g eggs

At the end add paste and eggs.

2 - Crémeux hazelnut & salted caramel

Ingredients

7 g gelatin powder (200 Bloom)

42 g cold water

Mix gelatin with water.

180 g milk
180 g 35% cream
30 g Pure Paste 100% Hazelnuts (/en-OC/chocolate-couverture-cocoa/npn-ha1by/pure-
hazelnut-paste)

Bring to boil milk, cream and paste.

30 g glucose
155 g sugar
2 g fine salt
155 g 35% cream

Make dry caramel with glucose and sugar.  Deglaze, add salt.
110 g egg yolks

Make custard with egg yolks. 

Add gelatin mass.

Set cool until 25C and mix with whipped cream.

3 - Ganache Alto el sol

Ingredients
11 g invert sugar
270 g Alto El Sol 65% (/en-OC/chocolate-couverture-cocoa/chd-p65altobio/alto-el-sol-millesime-
2013)
97 g butter
290 g 35% cream

Make ganache at 50°C.

4 - Hazelnuts caramelized praliné

Ingredients
140 g Deodorized Cocoa Butter (/en-OC/chocolate-couverture-cocoa/ncb-hd702-byex/cocoa-
butter)
150 g chopped caramelised hazelnuts
540 g Praliné 50% Piemont Hazelnuts

Melt cocoa butter until 55C. Add praline, hazelnut grains and tempering. 

5 - Hazelnut gourmet glaze

 g g
Ingredients
400 g Alunga™ 41% (/en-OC/chocolate-couverture-cocoa/chm-q41alun/alunga)
400 g Zéphyr™ 34% (/en-OC/chocolate-couverture-cocoa/chw-n34zeph/zephyr)
2000 g Pâte à Glacer Ivoire (/en-OC/chocolate-couverture-cocoa/m-9dbv/pate-glacer-ivoire)
300 g peanut oil
400 g chopped caramelised hazelnuts

Melt chocolate and glaze until 40C. Add nuts and oil. 

6 - Custard
Ingredients
80 g egg yolks
1000 g whole milk
100 g eggs
250 g fine sugar
35 g corn starch
40 g flour
1 piece(s)
100 g butter

Make custard and add butter. Set cool.

7 - Custard with praliné

Ingredients
150 g Praline 50% Noisettes
50 g butter
700 g crème anglaise
50 g mascarpone

Mix all ingredients and whip.