Hazelnut peanut dacquoise

• 375g egg whites
• 225gr caster sugar
• 150gr hazelnut powder
• 100gr peanut powder
• 150gr Vanoise icing sugar

Sift the icing sugar and powders. With a mixer, beat the egg whites with the sugar, then gently add the powdered mixture.

Spread out on a 60 * 40 baking sheet and cook for 25 minutes at 180.

Creamy chocolate

• 115gr whole milk
• 115gr Vanoise sweet whipping cream
• 7.5gr gelatin mass
• 40gr peanut paste
• 60gr egg yolk
• 37.5gr caster sugar
• 82.5gr Vanoise milk chocolate couverture
• 82.5gr Vanoise milk icing paste

Make a custard in a saucepan using a spatula. Cooking temperature 85 ° C.

Pour over the melted chocolate and mix everything.

Extra caramel

• 87.5gr caster sugar
• 112.5gr Vanoise glucose
• 135gr Vanoise sweet whipping cream
• 2,5gr salt
• 1gr vanilla sugar Vanoise
• 180gr delicious
• 37.5gr gelatin mass
• 62.5gr Vanoise condensed milk

In a saucepan caramelize the sugar dry, cook with the mixture of whipping cream and glucose then add the salt, sugar, gelatin mass and condensed milk.

Finally add the margarine and mix.

White chocolate mousse

• 113gr milk
• 40gr egg yolk
• 10gr caster sugar
• 150gr white Vanoise icing paste
• 150gr white couverture chocolate
• 34gr gelatin mass
• 250gr Vanoise sweet whipping cream

Make a custard and pour over the chocolate and the icing dough. Mix the mixture and add the whipping cream.

Mix gently.

Caramel icing

• 125gr water
• 300gr sugar
• 300gr Vanoise glucose
• 200gr Vanoise condensed milk
• 20gr Vanoise gelatin
• 120gr water
• 300gr white Vanoise icing paste
• 5gr caramel flavoring paste

Make a dry caramel with the caster sugar, cook with the water and the boiling glucose.

Weigh and make up to 725 g with water.

Pour over the condensed milk, gelatin mass and chocolate. Mix and reserve in the fridge.

White whipped ganache

• 167gr Vanoise sweet whipping cream
• 17gr Vanoise glucose
• 17gr Vanoise invert sugar
• 90gr white Vanoise icing paste
• 90gr Vanoise white couverture chocolate
• 300gr Vanoise sweet whipping cream

In a saucepan, boil the cream, glucose and invert sugar.

Pour over the chocolate and the icing paste and mix. Add the second quantity of cream. Store at 4 ° C for 24 hours.

Chocolate crumble

• 100gr the delicious
• 100gr caster sugar
• 100gr ground hazelnuts
• 75gr flour
• 25gr Vanoise cocoa powder

Mix all the ingredients with a mixer with the foil.