Dacquoise hazelnut chocolate chip

Creamy chocolate

Hazelnut salted butter caramel

Caramel mousse

Chocolate icing

Chocolate decor

Dacquoise hazelnut chocolate chip

375g egg whites

125g caster sugar

250g hazelnut and almond powder

250g Vanoise icing sugar

125g chocolate chips

Sift the icing sugar and the hazelnut powder. Whisk the egg whites with the sugar then gently add the powdered hazelnut icing sugar mixture. Arrange the dacquoise on a silpat sheet. Leather for about 25 min at 180 ° C in a ventilated oven.

Creamy chocolate

115.5g Vanoise whipping cream

11g Sugar

11g egg yolk

100g Vanoise milk chocolate couverture

50g hazelnut

Make a custard in a saucepan using a Maryse, cooking temperature 85 ° c. Pour over the melted chocolate and mix everything.

Hazelnut salted butter caramel

62.5g caster sugar

62.5 Vanoise glucose

100g Vanoise whipping cream

100g delicious

Pinch of salt

50g hazelnut paste

30g Vanoise white couverture chocolate

In a saucepan, dry caramelize the sugar with the glucose. Cook with the cream then pour over the margarine, salt, hazelnut paste and white chocolate Vanoise.

Mix everything and set aside for assembly.

Caramel mousse

45.5g caster sugar

45.5 Vanoise glucose

100g Vanoise whipping cream

208g Vanoise milk chocolate couverture

30g gelatin mass

208g Vanoise whipping cream

Cook the caster sugar and the glucose in the caramel, cook with the hot liquid cream.

Pour over the chocolate and incorporate the gelatin mass and mix everything.

Mix with the whipped cream and use immediately.

Chocolate icing

150g water

300g caster sugar

300g Vanoise glucose syrup

200g Vanoise condensed milk

20g Vanoise gelatin

120g water

225g dark chocolate

75g milk chocolate

Chocolate decor

Cocoa Powder