Hazelnuts and lemon entremet

Ingredients

White chioccolate and lemon mousse

• 4 tbsp (60 g) full fat milk
• 105 g white chocolate 33% coca solids, Opalys Valrhona
• 1/2 cup (120 g) whipping cream (35% fat)
• 2.8 g gelatin, 200 bloom
• 3 tbsp + 2 tsp (55 g) fresh lemon juice, sifted
• 10 g lemon peel

Hazelnut Financiers sponge

• 5.5 tbsp (80 g) unsalted butter
• 3 tbsp (20 g) pure hazelnut paste
• 1/ 2 cup (50 g) hazelnut flour
• 3/4 cup + 1 tbsp (105 g) icing sugar
• 2 tbsp (35 g) invert sugar (or honey)
• 1/2 cup less 1 tbsp (55 g) cake flour
• 2 g baking powder
• 1.5 g salt
• 5 medium/large (150 g) egg whites, room temperature
• 2 g lemon zest (organic)

Hazelnut custard

• Plain custard*
• 1 cup less 1 tbsp (225 g) whipping cream (35% fat)
• 2 tbsp + 2 tsp (40 g) superfine granulated sugar
• 4 small/medium (55 g) egg yolks
• Hazelnut custard
• 8.5 oz (240 g) plain custard*
• 10 tbsp (65 g) pure hazelnut paste
• 2.3 g gelatin, 200 bloom

White chocolate and hazelnut mirror glaze

• 4 tbsp (60 g) water
• 1/2 cup + 2 tsp (110 g) superfine granulated sugar
• 110 g glucose syrup, 60 De
• 1/4 cup (75 g) sweetened condensed milk
• 80 g white chocolate 34% cocoa solids, Zéphir Cacao Barry
• 5 tbsp (30 g) pure hazelnut paste
• 6.6 g gelatin, 200 bloom

Extra

• Gold leaf
• White chocolate ring

Instructions

1. use a kitchen scale.

Hazelnut Financiers sponge

Grease a small baking tray 12x9 inches (30x23 cm).

Line the tray with baking paper and grease the baking paper as well and set aside.

In a small saucepan, place butter and cook on a medium/high heat until the butter is golden brown in color.

Let the butter cool and strain.

Heat fan oven at 330F - 165°C.

In the bowl of a stand mixer fitted with paddle attachment on speed 1, combine all the powders with invert sugar and hazelnut paste. 

Gradually add the egg whites.

When you get a smooth mixture, gradually add the butter.

Pour the batter into a pastry bag and pipe in the prepared baking tray.

Bake for 15/17 minutes.

Out of the oven, let completely cool and with a 7 inches - 18 cm pastry ring, cut out a disc from the financier sponge and set aside.

Hazelnut custard

Soak gelatin in cold water.

Prepare with the called ingredients, the plain custard.

Out of the heat, weigh the necessary custard, add the gelatin and stir to combine.

Pour the custard on the hazelnut paste and mix with a hand blender combine.

Pour 300 g of hazelnut custard inside a 7 inches - 18 cm silicone mould.

Let cool for a while at room temperature, then refrigerate until the custard reaches the temperature of 65F - 18°C.

Insert the disc oof financier sponge, press to make it stick to the custard, refrigerate for 3 hours, the freeze for 24/36 hours.

White chocolate and lemon mousse

The day ahead, make an infusion with lemon peel and milk.

The day after, strain the milk and add the necessary quantity of milk to obtain the amount called in the recipe (4 tbsp).

Soak gelatin in cold water.

Melt the chocolate.

Heat the milk to 140F - 60°C and out of the heat addd the gelatin and stir to melt.

Prepare a ganache with milk and white chocolate and mix with a hand blender until smooth.

Gradually add the lemon juice, continuing blending.

Whip the cream until soft peaks form and combine the 2 masses.

Pour the mousse inside the mould Crown Honoré 270 Silikomart, smooth the surface with a spatula, then refrigerate for 3 hours, then freeze for 24 hours.

White chocolate and hazelnut mirror glaze 

Soak gelatin in cold water.

In a jug, pour sweetened condensed milk, chopped chocolate and hazelnut paste

Place water, sugar and glucose syrup in a saucepan and bring to 218 F - 103°C.

Pour the syrup into the pitcher, add melted gelatin and mix with a hand blender until smooth and shiny, for at least 2 minutes.

Cover with clingfilm, touching the surface and refrigerate overnight.

To serve  

Heat the glaze in the micro wave and blend with a hand blender, and use when the temperature is about 85-95F - 30/35°C.

Remove the hazelnut dessert from the mould and place it on a wire rack.

Glaze the entremets and place on top the white chocolate and lemon mousse palet.

Garnish with chocolate ring and gold leaf.

Refrigerate for 8 hours before serving.

Enjoy