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Serves 15
Recipe Step by Step
01
AZÉLIA WHIPPED GANACHE
150g Heavy cream 36%
12g Gelatin 220 Bloom
60g Water for the gelatin
74 g AZÉLIA 35%
45g 66% Fresh Hazelnut Praliné
150g Heavy cream 36%
491g Total
Warm the cream, take it off the heat and add the gelatin.
Combine with the melted chocolate, adding in two batches.
Use a whisk to vigorously mix the praliné and cold cream.
Freeze for 2 hours.
Beat the mixture and put it in a piping bag fitted with an 8cm nozzle.
Combine with the melted chocolate, adding in two batches.
Use a whisk to vigorously mix the praliné and cold cream.
Freeze for 2 hours.
Beat the mixture and put it in a piping bag fitted with an 8cm nozzle.
02
APPLE AND CINNAMON COMPOTE
2 Golden Delicious apples
2 Cinnamon sticks
Rinse the apples.
Place them in a plastic mixing bowl along with the cinnamon.
Cover the entire bowl with plastic wrap.
Microwave for 5 minutes (cook the apples in their skins).
Remove the apples and grate them.
Leave to cool in a piping bag.
Place them in a plastic mixing bowl along with the cinnamon.
Cover the entire bowl with plastic wrap.
Microwave for 5 minutes (cook the apples in their skins).
Remove the apples and grate them.
Leave to cool in a piping bag.
03
CINNAMON, HONEY & BUTTER FILO PASTRY
50g European-style butter
1 Cinnamon stick
50g Acacia honey
1 Pack of filo pastry
100g Total
Melt the butter along with the cinnamon and honey.
Cut the filo pastry into strips, then brush it with honey and butter.
Roll up the filo pastry on a greased mat and bake at 320°F (160°C) for 6 minutes.
Remove from the molds as soon as you take them out of the oven.
Cut the filo pastry into strips, then brush it with honey and butter.
Roll up the filo pastry on a greased mat and bake at 320°F (160°C) for 6 minutes.
Remove from the molds as soon as you take them out of the oven.
04
HAZELNUT ICE CREAM
130g Whole milk
0.8g Combined stabilizer
0.8g Sugar
28g Egg yolk
24g Sugar
22g 66% Fresh Hazelnut Praliné
22 g AZÉLIA 35%
227.6g Total
Heat the milk, sift on the combined stabilizer (25% guar gum + 25% carob gum + 50% Natur Emul) and the
smaller portion of sugar.
Bring it to a boil.
Blanch the egg yolks and sugar.
Make a crème anglaise.
Combine this with the hazelnut praliné and Azélia.
Store in a Pacojet.
smaller portion of sugar.
Bring it to a boil.
Blanch the egg yolks and sugar.
Make a crème anglaise.
Combine this with the hazelnut praliné and Azélia.
Store in a Pacojet.
05
CANDIED APPLE
Golden Delicious apples
50g European-style butter
50g Acacia honey
25g Apple juice
125g Total
Cut the apple into 7mm-thick slices.
Cook them, sprinkle them with the hot honey-butter mix, then deglaze with apple juice.
Bake at 355°F (180°C) for 5 minutes.
Cook them, sprinkle them with the hot honey-butter mix, then deglaze with apple juice.
Bake at 355°F (180°C) for 5 minutes.
06
GRANNY SMITH APPLE SALAD
1 Granny Smith apple
40g Blond raisins soaked in apple cider vinegar
As needed Atsina cress
40g Apple and cinnamon compote
80g Total
Finely dice the apple, chop up the raisins, cut up the atsina cress and mix them all together, then combine this with the compote.
Assembly and finishing
As needed Toasted hazelnut flour
As needed Azélia chocolate cubes
As needed Toasted hazelnut slivers
As needed Atsina cress
Using an 8cm diameter cutter to help you, pipe out and smooth a small quantity of whipped ganache.
Sprinkle on some toasted hazelnut flour. Remove any excess.
Add 3 differently sized filo pastries.
Arrange the apple and cinnamon compote, a slice of candied apple, the whipped ganache and, finally, the Granny Smith salad.
Use a piping bag with a 12mm diameter nozzle to pipe droplets onto the plate.
Add a few cubes of Azélia, some pieces of roasted hazelnuts and some shoots of Atsina cress.
Use a Pacojet to make the ice cream and arrange it in a quenelle on the plate.