Hazelnut, Pear and Spices Entremets

RECIPE #1 - Spiced shortbread

Mix all the solids in the mixer with the paddle. Add the butter diced in cubes and mix until get a crumble texture. Add the whole egg and mix again until combined. Stretch slightly between two sheets of silicone paper and let stand in refrigerator for 3 hours. Roll down at 0,3 cm, and let stand for another hour in the fridge. Shape and cook at 165ºC for about 18 minutes. 

RECIPE #2 - Hazelnut Sponge (lactose free)

Mix the hazelnut powder with the icing sugar, flour and then add the whole eggs. Mix in the machine with the whisk attachment until blanched. Beside whip the egg whites and then add the sugar and Xanthan little by little until get a meringue. Combine both preparations. Spread on 1 tray lined with silicon sheet or parchment paper and bake at 180ºC for 12 minutes aprox. Cool down and cut on desired shape. 

RECIPE #3 - Praliné and lemon creamy

Combine sugar and Pectin NHX. Besides, combine cream and milk, and heat. At 40ºC add the mixture of sugar and Pectin NHX, little by little, while stirring constantly. Bring to boil. Remove from the heat and pour onto hazelnut paste. Mix well and put into the desired moulds to use as insert. Let set in the fridge. Freeze. 

RECIPE #4 - Light hazelnut mousse

Combine Emul A and hazelnut paste. Heat the water at 70ºC and add the gelatine mass. Add the previous preparation and emulsify with a blender. At the same time whip the egg whites and then add the sugar + Inulin and Glucose P little by little and keep whipping until get a meringue. Add the previous hazelnut emulsion at 40ºC. Then add the semi-whipped cream and fold using a rubber spatula delicately.  

RECIPE #5 - Gianduja glazing

Heat Isomalt in a pot until melted. Remove from the heat. Heat the cream, water and glucose syrup and then pour onto the melted isomalt out of the heat. Stir well to combine all ingredients. Add the gelatin mass (melted) and the condensed milk. Stir again and pour onto the chocolate, cocoa mass and hazelnut paste. Mix and let in the fridge for 12 hours. Melt mix again and use around 30ºC aprox.

RECIPE #6 - Spiced pear and lemon compote

Cook the pear cubes mixed with the spice mix in the microwaves until tender. Mix the pear purée, lemon juice and lemon zest with the modified starch until get a compote texture and combine with the pear cubes.

RECIPE #7 - Hazelnut dipping

Melt the ingredients and add the hazelnut small chunks. Keep at 45ºC before using.

ASSEMBLING AND FINISHING

• Hazelnuts for decoration
• Chocolate for velvet spray gun (50/50%)
• PCB CRÉATION silicone mould "Vrille" (087078)
• PCB CRÉATION square extra thin embossed decoration (087072)

Fill the silicone moulds with the mousse and close with the sponge. Freeze. Unmould and spray using the chocolate velvet spray mixture. Dip the items into the dipping mixture until 1/3 of the product and place it straight away onto the shortbread. Fill the hole of the mould with the spiced pear and lemon compote. Glaze the praline creamy and place it on top. Decorate with PCB Création decoration.