Almond hazelnut log

Mix the almond, hazelnut, and icing sugar in a robot-coupe.

Whip the egg white and sugar to soft peaks and fold in the dry mixture.

Spread in a frame and powder with icing sugar.

Bake a 170° C for approx 20-25 minutes with open aura.

Mix the almond, hazelnut, and icing sugar in a robot-coupe, add the eggs and egg yolks and emulsify until the mix get warm and airy.

Fold in the flour and the egg white previously whipped with the sugar to a soft peak.

Spread on a baking tray and sprinkle grossly chopped almonds and hazelnuts.

Bake at 200° C for 8-10 minutes.

Melt the butter add the milk powder and gently cook until the butter and the milk powder take a light brown colour.

Beurre noisette creme legere

Boil the milk, sugar, salt, and beurre noisette.

Whip the egg yolk with the sugar and the corn starch.

Cook like a crème patissiere.

Cool down, mix until smooth, and fold in the light whipped Stand & Overrun.

Fill twoo small inserts covered with a band of dacquoise. Freeze.

Boil the sugar with 30 g water to 118° C and pour over the egg yolk (pâte à bombe.)

Whip until cold.

Warm the chocolate to 55° C and emulsify with warm milk until a ganache.

Mix the pâte à bombe and the light whipped cream and fold in the warm ”ganache”.

Melt the chocolate and mix with the other ingredients.

Spread over 2 bands of dacquoise 7 x 55 cm.

Freeze.