NIGHT
GOWN
Makes 6 desserts
Makes 6 desserts
Roast the hazelnut in powder until getting a homogeneous brown color. Cool down. Cream the butter, sugars then add the eggs, the flour and the salt. Spread out and let rest for a whole night in the fridge. Cut out 12-cm circles. Bake in a ventilated oven for 10 minutes.
Blend the melted chocolate with the soft butter. Add the hazelnut pure paste and the praliné. Add the baked shortbread and the crushed hazelnuts. Spread out in circles of 7-cm of diameter at 3-mm thickness. Set aside at 4°C.
Bring to a boil the cream with the sugar then pour on the chocolate.
At 45°C, add the butter and blend.
Soak the gelatin in the cold water. Mix the egg yolks, whole eggs and sugar. Bring to a boil the cream, vanilla and pour on top of the previous preparation. Make a custard cream. Pour on top of the chocolate and the cocoa butter. Blend, then once the cream reaches 35°C, add the butter and the flower blossom.
Pour the required quantity in each mold, let crystallize in the fridge then freeze.
Blend the ganache at 30°C with the whipped cream.
