ASTI
Makes 15 small cakes of 4.5 x 5 cm
Makes 15 small cakes of 4.5 x 5 cm
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.
Mix the praliné, fleur de sel and grated lemon zests. Add the Crousticrep and the crushed hazelnuts. Place at the bottom of the cake.
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.
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.
