Chocolate hazelnut

Ingredients for the chocolate-hazelnut sorbet

For the chocolate sorbet

• 65 g invert sugar (pro store)
• 6 g sorbet stabilizer (pro store)
• 65 g caster sugar
• 225 g 64% dark chocolate

For the chocolate cream

• 12.5 cl milk
• 125 g cream
• 2 egg yolks
• 25 g sugar
• 135 g 64% dark chocolate

For the hazelnut emulsion

• 12.5 cl milk
• 125 g cream
• 2 egg yolks
• 45 g sugar
• 25 g hazelnut paste

For the cocoa cigarette paste

• 50 g softened butter
• 50 g powdered sugar
• 50 g flour
• 1 egg white
• 40 g cocoa powder

For the chocolate streusel crisp

• 100 g softened butter
• 100 g brown sugar
• 100 g almond powder
• 75 g flour
• 17 g cocoa powder
• 1 g salt

For the reconstituted streusel

• 75 g praline
• 70 g dark chocolate
• 25 g cocoa nibs
• Cocoa powder
• 1 g fleur de sel

For the hazelnut cookie

• 100 g hazelnut powder
• 90 g powdered sugar
• 5 egg yolks
• 3 egg whites
• 25 g flour
• 60 g caster sugar
• 50 g butter

Specific equipment

• Ice-cream make r

Steps for chocolate hazelnut

1. Chocolate cream (the day before): like a custard, bring the milk and cream to the boil. At the same time, mix the yolks and sugar. Pour some of the hot milk over the yolks to temper them. Pour some of the hot milk over the yolks to temper them, return to the pan and cook to 82°C, stirring with a pastry blender.
2. Pour over the chocolate in two batches, stirring with a pastry blender. Blend with an immersion blender without incorporating air. Strain on contact and refrigerate for at least 12 h.
3. Hazelnut emulsion (the day before): proceed as for the cream, adding the hazelnut paste to the milk and cream.
4. Stop cooking and set aside in the fridge for 12 h.
5. Chocolate sorbet: mix the caster sugar and stabilizer, heat 50 cl of water and the invert sugar to 40°C, add the first mixture and bring to the boil. Gradually pour over the chocolate, taking care to stir each time. Refrigerate for at least 3 h. Turbinate in an ice-cream maker.
6. Cigarette cocoa: mix the butter and powdered sugar with a spatula. Add the egg white and finish with the flour and cocoa. Refrigerate for 2 h.
7. Using a 7 x 9 cm rectangular template, spread the mixture thinly on a silicone sheet. Make 8 rectangles and bake at 170°C for 3 min. Once out of the oven, roll the cigarette dough directly around a 1.6 cm-diameter tube. The cigarette dough will cool quickly, so remove from the tube carefully and store in a tightly closed tin away from moisture.
8. Chocolate streusel crisp: place the softened butter, brown sugar, almond powder, salt, flour and cocoa in the bowl of a mixer, then mix with a sheet of paper to make a streusel. Spread between two sheets of parchment paper to a thickness of 1 cm, remove the top sheet and bake at 165°C for approx. 30 min.
9. Reconstituted streusel: mix the praline, dark chocolate, cocoa nibs and fleur de sel with the still-warm streusel. When all the ingredients have melted and blended well, spread the streusel on a baking sheet and chill for 1 h. Break into small pieces and roll in cocoa powder.
10. Hazelnut cookie: preheat oven to 190°C. Mix the hazelnut powder, powdered sugar, yolks and flour in a mixer. Heat the egg whites and caster sugar in a bain-marie to 50°C, then whip up the meringue (it should remain smooth). Melt the butter, fold it into the first mixture and finish with the meringue. Spread the cookie in a 30 x 30 cm frame. Bake for approx. 12 min, turning over halfway through. Leave to cool.
11. Presentation: cut out 3 x 9 cm rectangles of cookie. Gently smooth the creamy chocolate with a pastry blender, then pipe it into a pastry bag using a plain 10 mm round tip. Pipe dots of creamy chocolate onto the cookie (2 lines of dots). Place the hazelnut emulsion in a siphon (0.5 l), and gas with two gas cartridges. Gently fill the chocolate cigarette tube with the hazelnut emulsion. Place the garnished tube on the creamy dots. Place a few pieces of chocolate crunch. Add a quenelle of chocolate sorbet to the plate.