Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 376 Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 381 Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 386 Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 391
Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/search_navi.php on line 38

Home / Chocolate Hazelnut Monoportion

Chocolate Hazelnut Monoportion

Chocolate Hazelnut Monoportion

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate

  • Components Of Recipe
  • Chocolate Mousse
  • Vanilla Cremeux
  • Milk Chocolate Hazelnut Crunch
  • Hazelnut Dacquoise
  • Final Process

Chocolate Mousse

75g (2.6oz)
100g (3.5oz)
500g (17.6oz)
250g (8.8oz)
250g (8.8oz)
25g (0.9oz)

Method of Preparation

  1. Bring to a boil; pour over and to create a ganache.
  2. Add , and in a mixing bowl.
  3. Whip to soft peaks, and fold into room temperature ganache.
  4. Set aside for assembly.

Vanilla Cremeux

100g (3.5oz)
250g (8.8oz)
250g (8.8oz)

Method of Preparation

  1. Whisk together all ingredients.
  2. Portion into desired mold and freeze.

Milk Chocolate Hazelnut Crunch

250g (8.8oz)
350g (12.3oz)

Method of Preparation

  1. Mix both ingredients together.
  2. Spread into a ½ sheetpan lined with parchment paper.
  3. Refrigerate.

Hazelnut Dacquoise

160g (5.6oz)
127g (4.5oz)
33g (1.2oz)
65g (2.3oz)
5g (0.2oz)

Method of Preparation

  1. Sift together the and .
  2. In the mixer, whisk the , and until it reaches stiff peaks.
  3. Gently fold the dry ingredients into the whipped meringue.
  4. Spread into a ½ sheetpan and bake at 193°C/380°F for about 12 minutes.

Ingredients

as needed

Final Assembly

  1. Pipe Chocolate Mousse into desired mold.
  2. Insert frozen Vanilla Cremeux, followed by the Milk Chocolate Praline Crunch.
  3. Finish with a piece of Hazelnut Dacquoise, cut to the shape of the mold.
  4. Freeze.
  5. When frozen, unmold and glaze with .