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By Joaquin Soriano

Recipe Nutz

To make this dish

Ingredient list

  • Milk chocolate mousse
    125 g whole milk
    44 g fine sugar
    64 g extra fresh egg yolks
    100 g milk chocolate 43%
    25 g black chocolate 62%
    59 g cocoa butter
    62 g hazelnut paste 100%
    375 g Lescure UHT Cream 35% fat
  • Hazelnut/Tannéa crèmeux
    50 g whole milk
    144 g Lescure UHT Cream 35% fat
    20 g fine sugar
    12 g Hydratation water
    2,4 g gelatine powder (200 Bloom)
    38 g black chocolate 62%
    36 g hazelnut paste 100%
    7 g cocoa butter
  • Yuzu/Mandarin jelly
    65 g yuzu juice (or rhum, depending on which you prefer)
    44 g mandarin pulp
    1,3 g agar agar
    3 g fine sugar
    1,5 g gelatine powder (200 Bloom)
    7,5 g water for dissolving the gelatine
  • Hazelnut crunch
    41 g Lescure Unsalted 250g butter Roll 82% fat
    20 g raw sugar
    20 g icing sugar
    25 g hazelnut paste 100%
    33 g Flour T65 (Moulins Bourgeois)
  • Hazelnut pain de gêne
    22 g icing sugar
    0,25 g salt
    53 g Fresh whole eggs
    9 g Flour T45 (Moulins Bourgeois)
    1,2 g baking powder
    22 g hazelnut paste 100%
    16 g Lescure Unsalted 250g butter Roll 82% fat
  • Yuzu/mandarin ganache
    23 g yuzu juice (or rhum, depending on which you prefer)
    15 g mandarin pulp
    46 g milk chocolate 43%
    12 g black chocolate 62%
    21 g grape seed oil
    6 g cocoa butter
  • Crunch
    121 g chopped hazelnuts
    2 g raw sugar
    24 g milk chocolate 43%
    6 g black chocolate 62%
    0,3 g salt
  • Meringue
    150 g egg whites
    1,5 g Albumina (Sosa)
    150 g fine sugar
    90 g icing sugar
    20 g cocoa powder 22% (Opéra)
    20 g ground hazelnuts

The recipe, step by step

  1. 01

    Milk chocolate mousse

    Bring to boil the milk and realize an anglaise cream with the egg yolk and the caster sugar. Pour into the hazelnut past, the cacao butter and the  Chocolate. Form an emulsion and finish with an handblender. Incorporate the cream slowly. 

  2. 02

    Hazelnut/Tannéa crèmeux

    Heat the cream and the milk together. Add the gelatin mass and mix until it dissolves. Melt the chocolate with the cocoa butter. Pour the liquid warm into the chocolate and form an emulsion. Incoporate the hazelnut paste and finish the emulsion with an handblender. Pour on the ganache and store in the blastfreezer. 

  3. 03

    Yuzu/Mandarin jelly

    Mix all together and bring to boil (one minute). Let set in fridge +4°C. Blend the jelly with an handblender and spread her on the pain de gene. Store in blast freezer. Blend and pour on the biscuit. 4 x 4 cm. 

  4. 04

    Hazelnut crunch

    Beat the butter with the cassonade and the icing sugar 10 minutes. Add the hazelnut paste and the flour. Bake to 150°C, 25 minutes. Trigger ON. 

  5. 05

    Hazelnut pain de gêne

    Beat the heated eggs with icing sugar and salt. Melt the butter and mix with the hazelnut paste. Sieve the flour and the baking powder into the whipped eggs and mix carefully. Add the malted butter carefully and pour into the mould. Bake in a convection oven 10 minutes to 170°C. 4x4cm. 

  6. 06

    Yuzu/mandarin ganache

    With the microwave, heat the yuzu juice until 50°C. Melt the chocolate and the cocoa butter together. Form an emulsion and finish to mix with an handblender. Incorporate the oil and continue to mix. Pour into the crunch and store in blastfreezer. 

  7. 07

    Crunch

    Mix all ingredients together.

  8. 08

    Meringue

    Mix the albumin powder with the sugar. Beat the heated withe eggs for three minutes. Add the sugar and continue to beat for seven minutes. Add the powder and miw slowly. Pipe on silpat a bake 25 minutes to 160°C. then 5 minutes to 120°C. 

  9. 09

    Assembly

    The eve, prepare the hazelnut crunch, laminated and baked. Realized with him the crunch. Weigh into the mold. Store in freezer. Prepare hazelnut pain de gêne and bake it. During the cool down of the pain de gene, realise the yuzu ganache, pour on the crunch and close with biscuit. Store in blast freezer. Prepare the hazelnut/tannéa crémeux and let it cool down until 25°C. At the same time realize the yuzu/mandarin jelly. When he's temprate, pour the cremeux on the biscuit. Store in blast freezer. Blend the jelly and spread on the cremeux. Store in blast freezer. Unmold and cut the insert. Realize the milk chocolate moss. Prepare every mold on silpat and pipe a little of mousse. Add the insert and finish to fill the mousse. Store in blast freezer. Prepare the coating until 45°C and unmold the cake. Spray it with the white paint and stick the décoration.