Egg whites
Cator Sugar
Hazelnut meal
Almond meal
Butter
Toasted hazelnut pieces
Icing sugar
Sévarome Hazelnut praline paste 50/70

Method :
1) Whisk egg whites with half sugar, then add the remining sugar to stiffen egg whites.
2) Mix sifted hazelnut meal, almond meal, icing sugar, then add the toasted hazelnut pieces.
3) Soften butter then add hazelnut paste.
4) Mix 2 whith 1 and then delicately fold 3. Pipe rounds ø 160 mm on baking parchement whith a piping bag n°12 stainless steel nozzle, bake in a convection oven at 180°C for 25 minutes.

Method :
1) Make Italian meringue with the sugar and egg whites, then let cool.
2) Whisk together the butter and the hazelnut praline then add the warmed custard cream.
3) Whisk the thicken cream.
4) Mix 2 with 1 then delicatly add 3.

350 g
350 g
110 g
110 g
320 g

300 g

1 gousse
450 g
300 g
200 g

80 g
450 g
18 g

Method :
1)Make a cream anglaise with the milk, the thickened cream and the egg yolks, creamed with the sugar, pass through a chinois, and then pour over the chopped melting couverture.
2) Pour this mixture into 160mm ø flexipan tray, then freeze.

Method :
1) Caramelise without water the sugar and vanilla bean.
2) Boil the thickened cream with the glucose.
3) Softened the gelatine leaves in cold water.
4) Add to 1 the butter then 2 then the cold concentrated milk.
Add the hazelnut praline paste, add 3, strain then whole mix, and cover with plastic film and cool in the fridge overnight.