NOCCIOLA 2.0

Mix TOP FROLLA, DELINOISETTE and butter in a planetary mixer with the paddle attachment (sandblasting).
Add the eggs and mix without whipping.
Roll out between 2 sheets of baking paper and laminate it to a thickness of 2-3 millimeters and place in the fridge to rest for at least 2 hours.
Print discs for the single portions. 

cook in a 3D tarte ring round ø80 h20 mm mold by Silikomart 
oven at 170°C for approximately 15 minutes.

mix all the powders

add the liquid egg white and finally the melted butter

bake in a 60cmx40cm pan at 180 degrees for approximately 10 minutes

cup disks of the diameter of the cylinder insert

mix the ingredients while hot and pour about 15 grams per mold from insert to mini cylinder

once it starts to gel, place the financier disk on top and continue blast chilling.

heat Pralin Delicrisp slightly and add Hazelnut Crunc, spread between two sheets of baking paper and cool

cut disks the same diameter as the silicone mono

semi-whip the cream with water, neutral lilly and then delicately incorporate the joypaste

pour into the SILIKOMART silicone moulds, insert the insert, a little more mousse, close with the crunchy part and chill

heat water and blitz to the boil, add the chocolate and mix

leave to crystallize in the refrigerator for a few hours 

frost at 35 degrees from product at -20 degrees