Vincent Pilon USA
| Butter | 102g |
| Powder Sugar | 78g |
| Roasted Hazelnut Flour | 175g |
| Pastry Flour | 42g |
| Egg Whites | 156g |
| Sugar | 72g |
Sift the roasted hazelnut and the pastry flour together.
Scrape down the butter and add yolks (set egg whites aside for now).
Scrape down again and add the sifted dry ingredients and mix until combined.
Set aside and begin to whip the egg whites.
Slowly add the sugar till stiff peak is formed.
Gently fold together the two mixtures.
Scale out 350g and spread evenly on lined half sheets pan.
Bake at 170°C (335 °F) for 8 to 10 minutes.
| Butter | 100g |
| Sugar | 100g |
| Roasted Hazelnut Flour | 100g |
| All Purpose Flour | 75g |
| Callebaut Cocoa Powder CP | 25g |
Cream together until a dough forms.
Roll into a cylinder shape, wrap in plastic and freeze.
Using a coarse grater and grade onto a lined sheet pan, spread evenly and bake at 160°C (325 °F) for 20 minutes.
| Callebaut Mycryo NCB | 50g |
| Butter | 35g |
| Cacao Barry Pure Hazelnut paste | 70g |
| Cacao Barry Praline Lenôtre Tradition | 135g |
| Chocolate Streusel Base | 285g |
| Cacao Barry Brésilienne Chopped Hazelnuts | 90g |
Add the Hazelnutpaste and Pralinepaste.
Gently fold in the chocolate streusel base and the Brazil Line.
Roll onto silpat to desired thickness and freeze.
Once frozen cut to size and keep frozen until use.
| Cream | 360g |
| Cacao Barry "Fleur de Cao" 70 % dark chocolate | 130g |
Mix smooth and place in a cooler.
Once cool, whip slightly and spread to desired thickness and freeze.
Once frozen cut to size and keep frozen until use.
| Sugar | 160g |
| Cream | 160g |
| Tahitian Vanilla Bean | 2 beans |
| Salted butter | 85g |
| Butter | 40g |
Melt the sugar to a medium caramel.
Once the sugar has been caramelized deglaze with the warm heavy cream.
Add the butter.
Cook the mixture to 109° Celcius and pour into frame.
Cool and roll to desired thickness.
Freeze and cut to desire size.
Keep frozen until ready to use.
| Cream | 250g |
| Cacao Barry "Fleur de Cao" 70 % | 225g |
| Butter | 85g |
| Trimoline | 25g |
Cool mixture to 40° Celcius, then add butter and trimoline.
Spread on sheet evenly and cool.
Cut to desired size and freeze.
Keep frozen until ready to use.
| Whole Milk | 180g |
| Cream | 180g |
| Egg Yolks | 180g |
| Gelatin | 12g |
| Cacao Barry Lactée Supérieure 32,8 % chocolate | 390g |
| Cream | 375g |
Temper in the egg yolk and cook to 85 ° Celcius.
Pour over the bloomed gelatin and the milk chocolate.
Cool mixture slightly and set aside to use.
Whip cream to a soft peak then fold in to the anglaise mixture.
Fill desired mold and freeze.
| Cream | 120g |
| Water | 145g |
| Sugar | 180g |
| Callebaut Cocoa Powder CP | 60g |
| Gelatin | 4g |
Heat heavy cream and water together.
Combine the sugar and cocoa powder then add to the hot cream/water mixture.
Add the bloomed gelatin.
Strain and cool to 45 ° Celcius and then use.
