Ingredients
Caramel Biscuit
73 g Hazelnut Powder
22 g Almond Powder
2.5 g Norohy Vanilla Powder
46 g Whole Egg
15 g Egg Yolk
34 g Trehalose
1 g Sea Salt
79 g Debic Butter
46 g Flour
2.5 g Baking Powder
109 g Egg White
76 g Caramel Powder
24.5 g Caster Sugar
Nougatine Croustillant
86 g Valrhona Caramelia 36%
39 g Hazelnut Praline
22 g Valrhona Beurre de Cacao
13 g Debic Butter
1.5 g Vanilla Powder
0.5 g Sea Salt
80 g Feuilletine
25 g Nougatine
Nougatine
143 g Caster Sugar
178.5 g Glucose Syrup
9 g Water
151.5 g Almond Nib
18 g Debic Butter
Caramel Moelleux
100 g Glucose Syrup
141 g Caster Sugar (1)
2.5 g Ingredium Pectin NHX
15 g Caster Sugar (2)
253 g Debic Stand & Overrun
1 g / 2 nos Norohy Vanilal Pod
2.5 g Sea Salt
79 g Debic Butter
Hazelnut Praline
200 g Caster Sugar
50 g Water
150 g Whole Hazelnut
150 g Whole Almond
1 nos Norohy Vanilla Pod
2 g Sea Salt
Caramel Powder
333.5 g Caster Sugar
166.5 g Glucose Syrup
TMT Diplomat
557 g Milk
75 g Thai Milk Tea Leaf
1 nos Norohy Vanilla Pod
178 g Egg Yolk
119 g Caramel Powder
37 g Trehalose
1 g Sea Salt
35 g Ingredium Warmtex
58 g Gelatin Mass
133 g Valrhona Caramelia 36%
892 g Debic Stand & Overrun
Whipped TMT Caramelia 36% Ganache
167 g Milk
20 g Thai Milk Tea Leaf
18 g Glucose Syrup
18 g Inverted Sugar
240 g Valrhona Caramelia 36%
333 g Debic Stand & Overrun
Cocoa Glaze
328 g Valrhona Absolu Cristal Glaze
33 g Water
39 g Valrhona Caraibe 66%
Preparation
Caramel Powder
Caramelize sugar and glucose syrup together in a saucepan. Spread on a silpat. Once it has cools down, blend in a Robot Coupe into powder.
Caramel Biscuit
Roast the nut powders at 150˚C for 20 minutes. Paddle the roasted nut powders, vanilla powder, whole eggs, egg yolks, trehalose and sea salt together in a mixing bowl until well combined, then add in boiling butter. Gently fold the mediumpeaked meringue into the nut mixture, followed by the sifted flour and baking powder.
Nougatine Croustillant
Blend the melted couverture, hazelnut praline, melted cocoa butter, butter, vanilla powder and sea salt together in a bowl with a Micromix. Then fold in feuilletine and nougatine. Spread evenly into a rectangle ring (25cm x 25cm) and freeze.
Nougatine
Roast the almond nibs at 150˚C for 15 minutes. Caramelize sugar, glucose syrup and water together in a saucepan, then stir in almond nibs and followed by butter. Spread on a silpat. Once it has cools down, blend in a Robot Coupe into powder.
Cocoa Glaze
Bring the absolu cristal glaze and water to boil in a saucepan. Add in couverture and emulsify well.
TMT Diplomat
Infuse Thai milk tea leaves into hot milk for 2 hours. Strain out the tea leaves. Make a crème patisserie with Thai milk tea infusion, vanilla bean, egg yolk, caramel powder, sea salt and warmtex in a saucepan. Add in gelatin mass and emulsify well with mascarpone. Cool down the mixture to 40˚C before folding in whipped cream
Caramel Moelleux
Mix pectin and sugar (2) together in a bowl. Warm the whipping cream, vanilla bean and sea salt together in a saucepan to 45˚C, whisk in pectin mixture and keep aside. Caramelize the glucose syrup and sugar (1) together in a saucepan, then deglaze with cream mixture and bring to a boil. Stop cooking when the mixture has reached 455g. Cool down the mixture to 70˚C, add in butter and emulsify well with a Micromix.
New Group
Hazelnut Praline
Cook the sugar and water together in a saucepan to 121˚C, then remove from heat. Add in nuts and stir rapidly to coat the nuts completely in crystallized syrup. Proceed to caramelize the crystalline sugar on low heat. Add in vanilla bean. Spread onto a Silpat and leave to cool before blending into liquid paste. Preserve in the chiller for later use.
