Page 15 - Pastry & Baking Magazine

Off The Wire
Hazelnut Dacquoise
350
g fresh egg white
130
g granulated sugar
300
g hazelnut powder
300
g powdered sugar
60
g chopped hazelnuts, roasted
200
g Felchlin Praline Croquantine
Whip egg white and granulated sugar to a meringue. Fold
in hazelnut powder and powdered sugar. Spread onto a Silpat
sheet and sprinkle with chopped, roasted hazelnuts. Bake at
200
°
C/ 392
°
F. Allow to cool and cut into frame size. Warm the
Praline Croquantine and spread a very thin layer on top of the
Hazelnut Dacquoise.
Crémeux
150
g milk 3,5%
350
g heavy cream 35% liquid
120
g pasteurized liquid egg yolk
60
g granulated sugar
300
g Felchlin Madagascar 64% – 72h
Make a Cream Anglaise with liquid heavy cream, egg yolk
and granulated sugar. Add Madagascar 64%-72h couverture
to the Cream Anglaise and stir until dissolved.
Milk Chocolate Chantilly
350
g heavy cream 35% liquid
160
g Felchlin Maracaibo Criolait 38%
Warm the liquid heavy cream and make a ganache with the
Maracaibo Criolait 38% couverture. Let it set in the
refrigerator for a minimum of 8 hours. Whip to soft peak and fill
a pastry bag with the Milk Chocolate Chantilly.
Madagascar Chocolate Disks
500
g Felchlin Madagascar 64% – 72h
Cacao nibs
Temper the Madagascar 64%-72h couverture and cover an acetate
with a thin layer of couverture. Sprinkle with Cacao nibs. Let it
set and cut into rectangles of 110 x 20 mm/ 4.3 x 0.8 inches.
To assemble
By using a pastry bag, pipe drops of Milk Chocolate Chantilly
on the Dacquoise Crémeux Base. Top with the Madagascar
Chocolate Disk.
Chocolate Soul
Petits Gateaux – Recipe for 30 pieces