Complexity level  

Makes 3 deserts of 18 cm


1 Hazelnut Streusel
  • Butter 90 g
  • Brown sugar 65 g
  • Hazelnut in Powder PatisFrance 115 g
  • Fleur de sel 1 g
  • Flour T55 80 g

Mix all the ingredients together. Sieve the dough and pour about 100 g in circles with 16 cm diameter. Keep the rest to make the rim of the cake. Bake in the oven at 145°C for 15 minutes.

2 Pear Jelly
  • Puratos Topfil Pear 70% 300 g
  • Desert Jelly PatisFrance 10 g

Heat the Topfil at 40°C, then mix with the Desert Jelly and set aside.

3 Hazelnut Financier
  • Frianvit PatisFrance 500 g
  • Water 250 g
  • Brown butter 250 g

Melt the butter to get a brown butter. In a mixer, blend the Frianvit, butter at 50°C and water for 3 minutes at medium speed. Then add the praliné. Pour 120 g of hazelnut financier over the hazelnut streusel, place 110 g of pear jelly on top and then cover with another 120 g of hazelnut financier. Bake at 160°C for 20 minutes.

4 Deli Caramel
  • Puratos Deli Caramel 200 g

Spread 80 g of Deli Caramel on the hazelnut financier in the shape of a rosette.

5 Vanilla Cream
  • Cream 60 g
  • Whole milk 135 g
  • Caster sugar 68 g
  • Vanilla Pod PatisFrance 1 pc
  • Yolk eggs 30 g
  • Elgel PatisFrance 15 g
  • Butter 145 g
  • Beef Gelatin in Powder PatisFrance 6 g
  • Hydration water 32 g
  • Fleur de sel 1 g
  • Whipped cream 180 g

Make a pastry cream with the first 6 ingredients. After baking, add the gelatin mass and butter and mix. Immediately add the whipped cream and pour 140 g into a circle with 14 cm diameter.

6 Chocolate Almond Glaze
  • Clarified butter 260 g
  • Belcolade Selection Lait 35% Cacao-Trace 660 g
  • Chopped Almonds PatisFrance 300 g

Melt all the ingredients at 35°C and add the chopped roasted almonds.

7 Assembly & Finishings
  • Glaze the dessert with the chocolate almond glaze. 
  • Using Miroir Plus Neutre PatisFrance, glaze the vanilla cream at 38°C. 
  • Put the disc down at the centre of the hazelnut financier.
  • Decorate the rim with the hazelnut streusel.

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