SABLÉE

COMPOSITION:
GLUTEN FREE COCOA-HAZELNUTS SABLÉE
HAZELNUT CARAMEL
CREAMY GIANDUJA GANACHE
CARAMELIZED HAZELNUTS

HAZELNUT CARAMEL 
 120 gr sugar
 75 gr Glucose Boil cream, milk, vanilla and glucose. Caramelize the
 3 g Guerande fleur de sel dry sugar and add the boiled cream. Boil again for 1
 50 gr Milk minute and add to the hazelnut paste and gelatine.
Allow to cold down to 35ºC, pour into the bottom of
 200 gr liquid cream 35% mg
the sablée cake and allow to cool completely
 1 vanilla bean
 225 gr pure Italian hazelnut paste SOSA

 3 gr gelatin powder 220 blooms + 10gr H2O

.

CREAMY GIANDUJA GANACHE

 200 gr Liquid cream 35% mg Boil cream, milk, glucose and hazelnut paste, mix
 200 gr milk well and emulsify with the melted chocolates.
 150 gr Pure Italian hazelnut paste SOSA Pour at 25ºC over the hazelnut caramel, leave to
crystallize. Decorate with a plaque of AZELIA
 60 gr glucose
chocolate and caramelized hazelnuts.
 400 gr Guanja lactée Chocolate
 200 gr AZELIA Chocolate
 300 gr Gianduja noir VALRHONA

SABLÉ E CACAO GLUTEN FREE

• 360 gr ELLE & VIRE butter extra sec
Mix everything with the cold cubes of butter and
diced 0.5x0.5
finally add the eggs. Mix and laminate to 2mm
• 6 gr salt between two guitar sheets. Cool and cut the pieces,
• 260 gr icing sugar cook on top of forosil at 160ºC 12 minutes
• 90 gr toasted hazelnut powder
.
• 160 gr egg
• 645gr rice flour
• 15 gr Guar gum
• 45 gr VALRHONA cocoa powder
 SABLÉE
OTHER INGREDIENTS:
PUR CARAÏBE Chocolate
Caramelized hazelnuts
Pailletee gold
SIGNATURE chocolate spray