Hazelnut, Chocolate & White Truffle Dessert - Romain Mores
Advanced level
Hazelnut, Chocolate & White Truffle Dessert by Romain Mores
Representing Piemonte region
Egg whites |
300g |
Granulated sugar |
130g |
Hazelnut flour |
250g |
Powdered sugar |
250g |
Cornstarch |
25g |
Fine salt |
2g |
Reno X 33% milk chocolate |
330g |
JoyPaste Nocciola Italia |
180g |
Whole milk |
415g |
Glucose |
10g |
Gelatin, 200 Bloom |
5g |
Water |
25g |
Heavy cream 35%, cold |
460g |
Heavy cream 35% |
225g |
Egg yolks |
90g |
Reno X 64% Dark chocolate |
|
Heavy cream 35%, softly whipped |
750g |
Fresh white truffle |
22.5-30g |
Pralin Delicrisp Classic |
800g |
Hazelnut Dacquoise
Ingredients
Egg whites
300g
Granulated sugar
100g
Hazelnut flour
250g
Powdered sugar
250g
Cornstarch
25g
Fine salt
2g
Preparation
1. Sift the hazelnut flour, powdered sugar, and cornstarch.
2. Whip the egg whites with the salt, gradually adding the sugar, until firm but supple.
3. Fold in the dry ingredients.
4. Spread 8-10 mm thick on a lined 60 x 40 cm tray.
5. Bake at 170°C / 338°F convection for 15-18 minutes, until golden and slightly soft in the center.
6. Cool completely.
Milk Chocolate & Hazelnut Namelaka
Ingredients
Reno X 33% milk chocolate
330g
JoyPaste Nocciola Italia
180g
Whole milk
190g
Glucose
10g
Gelatin, 200 Bloom
5g
Water
25g
Heavy cream 35%, cold
460g
Preparation
1. Bloom the gelatin in the water.
2. Heat the milk and glucose, then dissolve in the gelatin.
3. Pour over the chocolate and emulsify.
4. Add the hazelnut paste and blend until smooth.
5. Add the cold cream and blend again.
6. Cover directly and refrigerate for at least 8 hours, preferably overnight.
Dark Chocolate & White Truffle Mousse
Ingredients
Whole milk
225g
Heavy cream 35%
225g
Egg yolks
90g
Granulated sugar
30g
Heavy cream 35%, softly whipped
750g
Fresh white truffle
22.5-30g
Preparation
1. Heat the milk and 225 g of heavy cream.
2. Whisk the egg yolks with the sugar. Temper with the hot dairy.
3. Return the mixture to the saucepan and cook to 82-84°C / 180-183°F.
4. Strain the crème anglaise over the dark chocolate and emulsify until smooth.
5. Cool the chocolate base to approximately 38°C / 100°F.
6. Finely grate in the fresh white truffle and blend briefly.
7. When the mixture reaches 34-36°C / 93-97°F, gently fold in the softly whipped cream.
8. Use immediately.
Pralin Delicrisp Insert
Ingredients
Preparation
1. Spread evenly on a lined 60 x 40 cm tray.
2. Keep the layer approximately 3-4 mm thick.
3. Chill or freeze until set.
4. Cut to size before assembly.
