Guys, is so nice to have you again on another episode of
step by step with Javier Guillén
on today's show I'm going to show you
another dessert from my collection
the vanilla hazelnut verrine, let's take a look
STEP 1: HAZELNUT STRUDEL
200 g unsalted butter
200 g brown sugar
200 g powdered hazelnut
200 g all purpose flour
Well, we will make a strudel
the paddle attachment is already
on the mixer
we will add all the dry ingredients
powdered hazelnut
sugar
the flour
and we start to mix them
and now when the butter has mixed in thoroughly
we incorporate a second piece
now that it is well blended
we stop the mixer
and we spread it on a silicone baking mat
we spread it
and we bake it
to 150 degrees for about 17 to 20 minutes
let´s go
PASO 2: WHIPPED HAZELNUT CUSTARD
314 g liquid cream
31 g invert sugar
31 g glucose syrup
94 g hazelnut paste
471 g liquid cream
We will start to make the hazelnut custard
so, very important, we have
two different amounts of cream
we add the first part of the cream
invert sugar
if you don't have invert sugar, you can also use honey
glucose syrup
don't forget, this is a whipped ganache
we will prepare it first
and we will whip it the next day
it will have the Chantilly texture
like whipped cream
we add
the hazelnut
once it is boiling
we remove the heat
and now we add the rest of the cream
we incorporate the cream
and when brought to the boil, we pour it on a bowl
and we refrigerate it
for 4 to 5 hours
STEP 3: VANILLA GELATIN
152 g liquid cream
607 g milk
9 g gelatin
1 g Tahitian vanilla
41 g sugar
now, we are going to prepare the vanilla gelatin
so, we need to add the milk
and while it's still cold
the gelatin
we mix well
and now it's starting to get warm
we incorporate the sugar
we incorporate the vanilla
and we bring it to a boil
once it has boiled
we add cold cream
and we strain in
we do this to remove the vanilla bean
once we strain it, we put it on a jar
from the jar we will pour it into our glasses
it's ready now
we will leave it in the fridge for 4 to 6 hours
STEP 4: MILK AND CREAM TAGLIATELLE
250 g Liquid cream
250 g Milk
100 g egg yolks
50 g sugar
325 g chocolate
4 g gelatin
We are going to prepare a chocolate custard
shaped like tagliatelle
you will see during the assembly why we call it like that
cream
milk
before it gets warm
we add the gelatin
and we mix well
while we wait
we mix the egg yolks
and sugar
we wait for the boil
and we pour some of it
and then we heat it again
use low heat
we will cook it at about 80 to 82 degrees
Now that the custard is ready
we pour it on the chocolate
and we blend it well
now we take it to the fridge
STEP 5: ASSEMBLY
well then, we have to finish our dessert
take the hazelnut cup
we have the gelatin
that has been in the fridge
we have our hazelnut crisp
that has cooled down already
and the custard
that, as I was telling you before
we will make it like tagliatelle
you'll see why
here we have our whipped ganache
with hazelnuts
now...
let's start by putting the ganache
in the mixer
while we are beating it
we add some
of the hazelnut crisp
take a look, we are using
a perforated nozzle
This nozzle will give us the tagliatelle effect
that's why the custard, like I said before
is a creamy tagliatelle
the ganache is ready
creamy texture
we fill it up
and now
we swirl unevenly
using a curled nozzle
we take some chocolate discs
and we add the tagliatelle on top
well my friends,that's it for today's show
we presented the vanilla hazelnut verrine
you can find this recipe and many more
on our Youtube channel
thank you
see you next time.
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