hazelnut mousse (adapted from baking and pastry, culinary institute of america) |
375 grams milk |
75 grams caster sugar |
3 eggs |
37 grams cornflour |
80 grams hazelnut praline (or nutella) |
250 grams cream |
5 grams gelatin melted in 2 tbsp boiling water |
base crispy layer |
150 g/1 cup hazelnut praline |
90 g/ 3 oz milk chocolate |
20 g/ 1 1/4 tbsp butter |
60 g/ 4 tbsp feuilletine or crushed corn flakes |
50 g/ 1/4 cup peeled, toasted and chopped hazelnuts |
caramelized hazelnuts |
100 grams sugar |
50 grams water |
200 grams toasted hazelnuts |
chocolate hazelnut thing (adapted from david chang’s momofuku cookbook) |
55 grams hazelnut praline paste (or nutella) |
55 grams gianduja or milk chocolate |
1/4 teaspoon grapeseed oil or any neutral oil |
pinch of salt |
10 grams smallish pieces bittersweet chocolate, ideally 70% to 72% cacao range |
1/2 teaspoon light corn syrup |
4 tablespoons crushed caramelized hazelnuts |
(i have to admitt that i made this mixture , but i didn’t like it much . so i used chocolate ganche |
mixture with a caramel syrup flavor) |