#Repost @antonio.bachour ・・・ Recipe Petit Gateaux: Hazelnut Yield: 6-8 Petit Gateaux Hazelnut Cake 286 g hazelnut flour 225 g sugar 112 g butter (melted) 422 g eggs 90 g egg whites 56 g sugar In a Mixer with the paddle attached combine hazelnut flour, sugar and eggs. Once combined , add the melted butter. Whip the egg white with sugar until stiff peak. Combine the two mixtures, Bake 180 C for 20 minutes in a sheet pan linen with silicone mat. Let cool and cut in round shape. Hazelnut Praline Mousse 5 g silver gelatin sheets 180 g hazelnut praline 45 g milk 40 g heavy cream 250 g heavy cream (whip to medium peak) Soak gelatin in ice water until softened; squeeze out excess water and set aside. Bring milk and cream to a boil in a small pot. Stir in gelatin to dissolve. Pour hot liquid onto the hazelnut praline and mix to create an emulsion. Let cool to 30-35C. Gently fold the whipped cream into the praline mixture. Glaze. 125 g water 225 g sugar 225 g glucose syrup 225 g gianduja chocolate 22.5 g silver gelatin sheet 160 g condensed milk 90 g nappage neutral glaze Soak the gelatin in ice water. Bring the water, sugar and glucose to boil (103C) and stir in the drained gelatin. Pour the hot the cream on the chocolate and emulsify, then stir in the condensed milk and nappage. Mix with hand blender until smooth. The Glaze will be ready when reaches 35 C. Assembly Build the entremet upside down. Pipe a layer of mousse and place the cake on top. Freeze. Glaze the frozen mousse cake. #bakelikeaproyoutube

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