- CUSTARD BASE FOR CRÉMEUX AND MOUSSE
- 520 g whipping cream 35 % fat
- 520 g whole Milk
- 210 g egg yolks
- 105 g caster sugar
- AZÉLIA CRÉMEUX
- 3 g gelatin
- 690 g basic custard
- 410 g AZÉLIA 35 % COUVERTURE
- HAZELNUT & CRUSHED COOKIE STREUSEL
- 145 g hazelnuts
- 195 g dry butter 84 % fat
- 195 g raw Cane Sugar
- 75 g cake flour
- 145 g ÉCLAT D’OR
- 1 g salt
- 1 vanilla pod
- PRESSED AZÉLIA SHORTBREAD
- 760 g hazelnut-Crushed Cookie Streusel
- 240 g AZÉLIA 35 % COUVERTURE
- AZÉLIA CUSTARD MOUSSE
- 560 g basic custard
- 6 g gelatin
- 1100 g AZÉLIA 35 % COUVERTURE
- 835 g whipping cream 35 % fat
- HAZELNUT CRISP
- 90 g hazelnuts
- 75 g sugar
- 1 g NH Pectin
- 65 g dry butter 84 % fat
- 25 g glucose
- 5 g water
- ABSOLU SPRAY GLAZE
- 500 g ABSOLU CRISTAL NEUTRAL GLAZE
- 50 g water
Noccio
Ingredients
Method
CUSTARD BASE FOR CRÉMEUX AND MOUSSE
Bring the cream and milk to a boil. Pour into the beaten egg yolk and sugar mixture (without blanching). Heat to 84-85° C, until it coats the back of a spoon. Strain and use immediately.
AZÉLIA CRÉMEUX
Hydrate the gelatin. When the custard is warm and has been strained, add the hydrated gelatin. To make an emulsion, gradually add the custard to the melted couverture and blend until the texture is smooth, shiny, and elastic.
To complete, mix the emulsion taking care not to incorporate any air, and maintaining the temperature above 35° C. This technique ensures that the cream will always be smooth, even after thawing.
HAZELNUT & CRUSHED COOKIE STREUSEL
Roast the hazelnuts in a 150° C (302° F) oven for about 10 minutes.
Coarsely chop the hazelnuts when cool.
Cut the cold butter into small cubes. Use the flat beater of a mixer to beat the butter with cane sugar and cake flour until a dough forms.
Add the chopped hazelnuts, crushed cookies, salt, and scraped vanilla pod. Mix briefly, making sure it does not become too crumbly.
Keep in the refrigerator or freezer until baking time.
Bake at 150° C, vent open, until it turns an amber colour.
PRESSED AZÉLIA SHORTBREAD
When the streusel has been baked and cooled, weigh it and slightly crumble.
Mix together with the melted couverture and press immediately, without crushing.
Refrigerate.
AZÉLIA CUSTARD MOUSSE
When the custard is warm and has been strained, add the hydrated gelatin. Use a spatula to blend in the melted couverture (as with ganache) until the texture is smooth, shiny, and elastic.
Mix to complete the emulsion, taking care to not incorporate air. The temperature of the mixture should be 38-40° C (86-104° F).
When the mixture is smooth, add the rest of the foamy whipped cream.
Pour immediately.
HAZELNUT CRISP
Roast the hazelnuts in a 150° C (302° F) oven for about 8 minutes, then chop slightly when cool.
Mix together the sugar and pectin, then add melted butter, glucose, and water.
Cook on a low heat, without stirring too much, until blended. Add the hazelnuts.
Then spread on a silicone mat.
Keep in the freezer until ready to bake.
Bake in the oven at 150° C (302° F).
ABSOLU SPRAY GLAZE
Bring the Absolu Cristal and water to a boil.
Use in a spray gun at about 80-90° C (176-194°F).
ASSEMBLY AND FINISHING
Make the Pressed Azélia Shortbread rounds (approx. 18 g) using a 6 cm diameter circle. Place in the freezer. Place 7.5 cm diameter circles (lined with plastic Rhodoid sheets) on a silicone mat. When the Crémeux has crystallized, use a plain tipped pastry bag (20 mm diameter tip) to pipe rounds (approx. 18 g) in each circle. Reserve some of the Crémeux for finishing. Refrigerate, then make the Mousse. Pour 50 g of Mousse into each circle directly on top of the Crémeux. Complete the assembly by placing a round of Pressed Shortbread on top. Freeze.
Bake the Hazelnut Crisp, then cut out small pastille-shaped drops, each with a 4 cm diameter. Remove the circles from the individual cakes and turn over. Then pipe a drop of crémeux on top with a pastry gun. Make the Absolu Glaze and spray the cakes immediately. Place a Crisp on each drop of Crémeux.
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