Hazelnut coffee entremet

Caramelise the sugar with the vanilla pod.

Add the hot roasted hazelnuts.

Pour onto baking paper and leave to cool.

Remove the vanilla pod.

Blend to a smooth praliné.

Bring the sugar with the water to a boil at 120°C and make an Italian meringue with the egg whites.

Beat until the meringue has cooled.

Beat the Debic Butter Constant until it is airy, together with the coffee extract and the hazelnut paste.

Mix the butter mixture in 3 parts in the egg white.

Roast the coffee beans in the oven at 160°C for 5 minutes.

Add them to half of the cold Debic Stand & Overrun and allow to infuse for 1 hour.

Bring the cream to a boil, pass through the conical sieve and melt the gelatin into it.

Make a ganache with the white chocolate.

Add the coffee liqueur and mix finely with the hand mixer.

Leave to stand in the refrigerator overnight, then beat to the required consistency.

Mix the butter, the brown sugar, the salt and the ground almonds to a smooth dough.

Then mix in the sifted flour and the cocoa powder to form a crumbly structure.

Bake in rings (6 cm diameter) at 160°C for 25 minutes.

Mix the crumble with the feuilletine.

Melt the chocolate and add the hazelnut paste, the hazelnut praliné and the salt.

Mix all the ingredients together.

Mix the egg white with the sugar and heat to 50°C.

Beat until light and airy.

Mix the hazelnut powder with the potato starch and add to the meringue.

Form circles measuring 7 cm, sprinkle with roasted broken hazelnuts and bake at 140°C for 45 minutes.

Bring the water, sugar, and glucose to the boil at 103°C.

Add the gelatine mixture and the condensed milk.

Melt the chocolate in it and mix with the hand mixer to form a nice emulsion.

Add the coffee powder.