Complexity level  

Makes 15 small cakes of 4.5 x 5 cm


1 Soft Hazelnut Biscuit
  • Milk 100 g
  • Butter 43 g
  • Flour 81 g
  • Raw Hazelnut in Powder PatisFrance 40 g
  • Eggs 55 g
  • Egg yolks 100 g
  • Egg whites 160 g
  • Sugar 40 g
  • Trimoline 20 g
  • 30 g
  • Hazelnut oil 12 g

Bring to a boil the milk, butter then add the flour with the hazelnut powder.  

Slightly dry and incorporate the eggs gradually then add the yolks. Beat the meringue with egg whites and Trimoline until firm. Carefully mix the two preparations. Drizzle in the hazelnut oil. Place on Silpat® to a 4-mm thickness and bake in a fan oven at 175°C for 8 minutes. Let cool and rest for 1 hour before unmolding. Cut strips of 4 x 14.5 cm to make a circle around the cake.

2 Hazelnut Lemon Crunchy (10 g / cake)
  • 93 g
  • Fleur de sel 0.2 g
  • Crushed and roasted Noisettes Blanchies IGP Piémont PatisFrance 25 g
  • Crousticrep PatisFrance 35 g
  • Lemon zests ½ pc

Mix the praliné, fleur de sel and grated lemon zests. Add the Crousticrep and the crushed hazelnuts. Place at the bottom of the cake.

3 Hazelnut Lemon Cremeux (30 g / cake)
  • Milk 75 g
  • Lemon zests ½ pc
  • Liquid cream 300 g
  • Egg yolks 45 g
  • 155 g
  • Gelatin in Powder PatisFrance 6 g
  • Hydration water 18 g
  • Cocoa butter (Magic Temper) 8 g

Boil the milk and infuse with a lid the lemon peels for 20 minutes. Remove the zests and adjust the weight to 75 g. Add the cream and egg yolks and bake at 85°C. Add the melted gelatin mass and pour over the praliné. Blend and let cool down to 32°C. Add the cocoa butter from the Magic Temper and mix. Pour into mini-inserts (30 g) and freeze.

4 Hazelnut Light Cream (32 g / cake)
  • Milk 290 g
  • 80 g
  • Brown sugar 25 g
  • NH Pectin PatisFrance 2 g
  • Egg yolks 60 g
  • Corn starch 20 g
  • Gelatin powder 160 bloom 2 g
  • Hydration water 12 g
  • 50 g
  • Liquid cream 260 g
Boil the milk and praliné then blend. Add the pectin and brown sugar and keep boiling. Add the egg yolks and corn starch preparation. Bake like a pastry cream. Add the melted gelatin mass and pour over the white chocolate then blend. When the preparation is at 25°C, add the whipped cream.
5 Milk Praliné Glaze
  • Milk 300 g
  • Glucose Syrup PatisFrance 500 g
  • Gelatin in Powder PatisFrance 32 g
  • Water 190 g
  • 400 g
  • 400 g
  • Miroir Neutre Plus PatisFrance 1000 g

Bring to a boil the milk and glucose, add the melted gelatin, then pour over the chocolate and praliné before blending. Add the glaze and mix again. Glaze at 32°C.

6 Assembly & Finishings
  • Place a biscuit disk at the bottom of the circle. 
  • Add the hazelnut lemon crunchy on top. 
  • Pipe the hazelnut cream and pour the hazelnut lemon cremeux. Smooth out flush then freeze.
  • Glaze and place on a cardboard. 
  • Place the soft hazelnut biscuit strip and decor with some roasted raw hazelnuts.

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