Crousty

Soften the butter and add the sugar. Using the paddle attachment, beat until the mixture whitens. Meanwhile, warm the milk and beat energetically with the Praliné, in order to obtain a glossy mixture with a certain elasticity. Fold into the butter and sugar mixture and add the sifted flour. Pipe into round silicon moulds, 2.5 cm diameter and 0.5 cm high. Bake at 160° C in a fan-assisted oven for 10-15 minutes.

Melt the Gianduja Milk Chocolate Hazelnut and the Almond-Hazelnut Praliné to 45° C. Temper the mixture to cool it to 24 / 26° C. Leave to set on a sheet until it can be used.

Roast the whole hazelnuts for 15-20 minutes at 140° C. Remove the peel using a sieve and then roughly chop. In a saucepan, combine the icing sugar, chopped hazelnuts and egg whites. Heat the mixture to 50° C then leave to cool on a baking sheet covered with a mat. Once cool, place 5 g of the Crisp on Flexipan moulds 2.5 cm in diameter and 0.5 cm high. Bake at 180° C for 8 minutes. 5 g / petit four