Hazelnut Crispy
Ingredients
- Feuilletine 250g
- Toasted Hazelnuts 50g
- Milk Chocolate Power 41 OR 823 * 250g
- Olive Oil 10ml
Method
- Melt the chocolate and mix all ingredients together.Spread out on 4mm. Add one layer of sponge.
Apricot Sponge
Ingredients
- Ravifruit Apricot Puree 400g
- Egg Whites 200g
- Dried Egg White Powder 10g
- Sugar 100g
- Flour 260g
- Baking Powder 8g
Method
- Whip up the purée, egg whites, egg white powder, and sugar tilla strong meringue. Mix in the flour and baking powder. Spread out on a 60×40 baking mat. Bake at 165°C for 8 minutes.
Apricot Jelly
Ingredients
- Ravifruit Apricot Puree 700g
- Sugar 35g
- NH Pectin 2.2g
- Agar Agar 8.5g
Method
- Mix sugar with pectin and agar agar. Heat up purée till 40°Cand add in the mixture. Bring to boil.Pour into the silicon mat of 1cm height.Once it start to set, place a sponge on top.
Apricot, Hazelnut & Milk Chocolate Mousse
Ingredients
- Ravifruit Apricot Puree 50g
- Apricot English Custard 70g
- Milk Chocolate 832* 60g
- Whipped Cream 180g
- Gelatine Masse 25g
- Hazelnut Paste 50g
Method
- Heat up the purée with the gelatine masse and make a ganachewith the milk chocolate, whipped cream and hazelnut paste.Add in the english custard, spread out on 1 cm.
Apricot English Custard
Ingredients
- Ravifruit Apricot Puree 170g
- Yolks 45g
Method
- Cook all together till 82°C and whip up.
Caramel Glazing
Ingredients
- Sugar 210g
- Glucose 25g
- Cream 150g
- Water 75ml
- Starch 7.5g
- Milk Chocolate 75g
- Gelatine Masse 42g
Method
- Make a caramel with the sugar and glucose.Premix the water and the starch, and bring the cream to the boil.Once the caramel reaches 180°C, add the boiling cream followedby the starch mixture. Boil together for at least 3 minutes. Blend with the chocolate, last add the gelatine masse.Glaze at 32°C.
Decor
Chocolate decorations.
Toasted hazelnuts.
Original Recipe by MARIKE VAN BEURDEN
