Puff pastry

Deceit

• 950 g flour
• 300 g The Delicious
• 10 g Vinegar
• 25 g Salt
• 350 g water

Mezij / Wielded Gold Leaf

• 850 g Gold leaf / Mezij
• 200g flour

Technical

In the bowl of the mixer, work the margarine with a paddle for a few minutes, Roll out into a rectangle 1 cm thick.

Carry out the coding in a spiral mixer at 1st speed for 12 min, leave to stand for 30 min

Place the key in the center of the handled Gold / Mezij leaf.

Fold the odds and make 3 simple turns

Hazelnut muslin

• 350 g Vanoise cold cream powder
• 1 L milk or cold water
• 150 g 100% hazelnut paste
• 10 g Vanoise hazelnut paste
• 300g Whipped Sahla

Technica

Prepare a cold custard with the cold cream powder and water.

Add the hazelnut paste and the whipped Sahla cream.

 Sinking heart

• 300 g hazelnut paste
• 100 g Vanoise icing sugar

Technical

Mix the hazelnut paste and the icing sugar

Line a pocket and keep until assembly

Assembly and finishing

Bake the puff pastry 25 min

Unmold, Brown and bake for another 15 min

Prepare a first portion of cream, insert the runny heart, finish with the cream and decorate with praline hazelnuts.