Hélène
Welcome to a culinary adventure that embraces the warm and nutty notes of hazelnut, the delicate sweetness of pears, and the exquisite allure of saffron.
Ingredients
| general.ingredients.name | general.ingredients.amount |
|---|---|
| butter | 75g |
| brown sugar | 50g |
| hazelnut powder | 185g |
| flour | 100g |
| chopped hazelnuts | 90g |
| vanilla pod | 2 |
| whole egg | 65g |
| egg yolk | 115g |
| sugar | 170g |
| melted butter | 55g |
| egg white | 40g |
| pear cubes | 40g |
| cream 35% | 250g |
| gelatine | 2g |
| QS saffron |
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Hazelnut streusel
75g butter - 50g brown sugar - 75g hazelnut powder - 75g flour - 90g chopped hazelnuts - 1 vanilla pod
Blend all the ingredients in a stand mixer. Roll out to 4 mm between two baking sheets. Cut out a round disk of 16 cm. Bake in a metal ring for 20 min at 160°C.
-
Hazelnut and pear moelleux
65g whole egg - 25g egg yolk - 90g sugar - 110g hazelnut powder - 25g flour - 1 vanilla pod - 55g melted butter - 40g egg white - 40g sugar - 40g pear cubes
Whisk the egg white and sugar (40g) together. Mix the whole egg, egg yolk, sugar (90g), hazelnut powder, flour and vanilla pod. Add the melted butter. Add the meringue. Pour over the hazelnut streusel. Divide the pear cubes over the hazelnut moelleux. Bake for 25 min at 180°C.
-
Saffron crémeux
250g cream 35% - 90g egg yolk - 40g sugar - 2g gelatine - QS saffron
Soak the gelatine in cold water. Mix the egg yolk and sugar. Boil the cream and saffron and pour over the mixture. Boil everything to 83°C. Add the gelatine. Use a hand blender to make an emulsion. Store overnight in the fridge. Pipe on top of the hazelnut moelleux. Decorate with slices of pear and glaze with an apricot glaze.
