Recipe created by Philippe Conticini
la manufacture du goรปt
Fresh petits fours
Hazelnut and Tonka Bean Pie
Philippe Conticini Pastry Chef “Gâteaux d’émotions”
recipe for 10 units Dark chocolate cream 288 g Liquid cream 288 g Milk 104 g Sugar 96 g Egg yolk 300 g 72% Dark Kayambe® chocolate couverture
Tonka ganache 221 g 35% UHT cream (1) 23 g Gelatin mixture 98 g 36% Ivory Kayambe® chocolate 221 g 35% UHT cream (2) 2 Grated tonka beans
In a saucepan, heat the milk and the cream. Mix the egg yolk and the sugar. Bring to boil, pour over the mixture and cook at 82° C. Pour on the chocolate. Mix with a hand blender and set aside at room temperature. You need 22 g of chocolate cream per pie.
In a saucepan, heat the cream (1) and the grated tonka beans to 80° C ; then pour over the gelatin. Add the ivory chocolate. Add the cream (2). Mix using a hand blender. Place in the fridge overnight. The next day, in a frozen vat, whip the ganache with the whisk.
Assembly and decoration Arrange in the bottom of the Façonnable® dessert shells crushed roasted hazelnuts after peeling them (2 g). Pour in the dark chocolate cream when it has cooled (5 g). Using a number 8 pastry tip, realize balls of different sizes of tonka mounted ganache (26 g). On top, decorate with Gruétine® biscuit cut into triangles of the same size as the pies. 36% Ivory Kayambe® chocolate 72% Dark Kayambe® chocolate couverture Gruétine® Slim Little Ivory Delta
ref. 20607 ref. 20067 ref. 21009 ref. 23110
Gruétine® biscuit
Tonka ganache
Dark chocolat cream
Manufacture Cluizel - january 2019
Roasted hazelnuts
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