Peach nut
Recipe for For 2 travel cakes
Hazelnut and
milk chocolate biscuit
ingredients :
- 120 g Eggs
- 140 g Sugar
- 130 g Softened butter
- 50 g Couverture milk chocolate
- 70 g Flour
- 14 g Hazelnuts
process :
Roast hazelnuts and chop them. Heat sugar and eggs at 30°C. Mix butter and melted couverture chocolate. Mix the two preparations together. Fold in sieved flour. Add hazelnuts.
Bake for 12 minutes at 170°C.
Blood peach
compote
ingredients :
- SICOLY® blood peach purée Sicoly® blood peach purée
- 150 g Sugar
- 4 g NH pectin
process :
Heat SICOLY® wine peach purée at 40°C. Add sugar and pectin. Heat the mixture at 104°C. Pour over a baking silicon mat.
Once cool, blend the mixture. Use directly for assembly.
Milk
gianduja
ingredients :
- 250 g Blanched hazelnuts
- 150 g Icing sugar
- 100 g Cocoa butter
- 100 g Couverture milk chocolate
process :
Slightly roast hazelnuts. Deep freeze hazelnuts and icing sugar for 10 minutes. Grind thinly. Add cocoa butter and melted milk couverture chocolate. Mix until homogeneous without going over 40°C. Temper chocolate with the tabling method at 24°C.
Use directly for assembly.
Caramelized
almonds
ingredients :
- 20 g Water
- 60 g Sugar
- 120 g Whole almonds
- 5 g Cocoa butter
process :
Heat water and sugar at 118°C. Add almonds and sand them. Cook until caramelized. Add sugar and cocoa butter. Place on a silicon baking mat.
Caramelized
hazelnuts
ingredients :
- 20 g Water
- 60 g Sugar
- 120 g Blanched hazelnuts
- 5 g Cocoa butter
- 5 g Sugar
process :
Heat water and sugar at 118°C. Add hazelnuts and sand them. Cook until caramelized. Add sugar and cocoa butter. Place on a silicon baking mat.
Assembly
& finishes