Ingredients
100 g water
87 g sugar
10 g Cointreau 60% vol
250 g milk
50 g Debic Cream 35%
1 g vanilla
50 g hazelnut paste
45 g sugar
10 g dextrose
5 g milk powder
39 g milk chocolate
47 g hazelnut paste
63 g feuilletine
Preparation
Whisk all the liquid ingredients with the sugar, add the almond flour and sifted powders.
Spread in a baking tray and bake at 180°C for 15 minutes with the valve closed.
Quantity for a 60 x 40 cm baking tray: 750 g.
Bring the water and sugar to the boil, leave to cool, then add the Cointreau.
Whip the Parfait with the Cointreau and pour into the mould ø16 cm on top of a disc of soaked biscuit, then chill.
Heat the liquids to 40-45°C in the pasteuriser, add the hazelnut paste and emulsify.
Add the previously mixed powders a little at a time, continuing to stir, and pasteurise the mixture at 85°C.
Cool quickly to 4°C and then churn until creamy.
Melt the chocolate, add the hazelnut paste and feuilletine.
Spread a thin layer of the desired diameter and chill.
Assembly
Fill half of the mould with hazelnut ice cream, add the insert, cover with more ice cream and top with hazelnut brittle, then freeze.
Finishing touch
Spray the cake with chocolate cocoa butter.
Decorate the top with Végétop and garnish with hazelnuts.
