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

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.

  1. 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.

  2. 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.

  3. 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.