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Home / Hazelnut and Lemon Match

Hazelnut and Lemon Match

Hazelnut and Lemon Match

Rating:

Recipe Created By:
Stephane Glacier
Difficulty:
Advanced

  • Components Of Recipe
  • Praline Crunch
  • Hazelnut Dacquoise
  • Praline Creamy
  • Lemon Marmalade
  • Chocolate Parfait
  • Gianduja Glaze
  • Caramelized Almonds
  • Final Assembly

Praline Crunch

180g (6.3oz)
70g (2.5oz)
170g (6.0oz)

* can be replaced with

Method of Preparation

  1. Melt the couverture; add the praline, then feuilletine.
  2. Spread mixture in the bottom of the frame to 3mm (0.11in) thickness; freeze.

Hazelnut Dacquoise

200g (7.1oz)
200g (7.1oz)
250g (8.8oz)
2g (0.1oz)
60g (2.1oz)
100g (3.5oz)

Method of Preparation

  1. Sift together the icing sugar and hazelnut powder.
  2. In a mixing bowl with the whip attachment, whip together the egg whites, cream of tartar, and half of the sugar; gradually add the remaining sugar while whipping until stiff peaks are obtained.
  3. Gently fold sifted ingredients into meringue.
  4. Spread dacquoise onto a Silpat® in a 30cm (12in) x 40cm (16in) frame to a 1cm (0.4in) thickness.
  5. Remove frame and sprinkle with ground hazelnuts.
  6. Sprinkle with icing sugar and allow to sit for 5 minutes; sprinkle with icing sugar a second time.
  7. Bake at 170°C/338°F in a convection oven or at 230°C/446°F in a deck oven for about 20 minutes.
  8. Allow to cool; use as needed.

Praline Creamy

310g (10.9oz)
470g (16.6oz)
6g (0.2oz)

Method of Preparation

  1. Bring the cream to a boil.
  2. Bloom gelatin in cold water; strain; add to hot cream.
  3. Pour mixture over the hazelnut praline; emulsify in a food processor or mixer fitted with the paddle attachment.

Lemon Marmalade

225g (7.9oz)
3g (0.1oz)
30g (1.1oz)
140g (4.9oz)
4g (0.1oz)
140g (4.9oz)
1000g (35.3oz)

Method of Preparation

  1. Combine water and salt; bring to a boil.
  2. Add finely sliced lemon (without pith); allow to whiten for 3 minutes after boiling point; strain through a fine strainer and rinse in cold water.
  3. Mix the sugar and pectin.
  4. In a sauce pan gently heat lemon juice and apricot puree; add the sugar/pectin mixture; mix well.
  5. Add the lemon; cook over low heat until the mixture resembles a marmalade.
  6. Allow to cool; finely chop.

Chocolate Parfait

25g (0.9oz)
110g (3.9oz)
75g (2.6oz)
110g (3.9oz)
260g (9.2oz)
375g (13.2oz)

Method of Preparation

  1. Combine egg yolks and whole eggs; beat.
  2. Combine water and sugar; cook to 118°C/244.4°F; pour over beaten eggs; whip until completely cool.
  3. Melt the couverture to 40°C/104°F.
  4. Whip the cream; incorporate a good portion of the cream into the couverture; whisk briskly.
  5. Add bombe mixture; add remaining cream; gently mix until homogenous.

Gianduja Glaze

175g (6.2oz)
35g (1.2oz)
45g (1.6oz)
50g (1.8oz)
200g (7.1oz)
25g (0.9oz)

Method of Preparation

  1. Combine cream, syrup, and glucose; bring to a boil; pour over chopped couverture and Gianduja.
  2. Mix for 30 seconds; pour through a fine strainer and use at 40°C/104°F.

Caramelized Almonds

500g (17.6oz)
100g (3.5oz)

Method of Preparation

  1. Combine the almonds and syrup.
  2. Spread on a sheet pan covered with a baking sheet; sprinkle with a little sugar and caramelize in a convection oven at 160°C/320°F for approximately 20 minutes, stirring occasionally.
  3. Allow to cool and use as needed.

Final Assembly

  1. Spread the Praline Crunch with a spatula in a 30cm (12in) x 40cm (16in) frame.
  2. Smooth 125g (4.4oz) of the Praline Creamy into the frame with a spatula; top with a layer of Hazelnut Dacquoise.
  3. Spread the Lemon Marmalade into the frame; top with the remaining Praline Creamy.
  4. Lightly tap the frame to obtain a smooth, level surface.
  5. Keep in the refrigerator for one hour; then spread a layer of Chocolate Parfait in the frame; blast freeze.
  6. Remove from the frame; cut into 10cm (4in) strips.
  7. Glaze with Gianduja Glaze and cut into 3.5cm (1.4in) wide rectangles.
  8. Top with chocolate décor, caramelized almonds and snow sugar.
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