with Hazelnut Crunchy and Almond Biscuit
Vanilla Crème Brulee
Anglaise Sauce – 70gm
Vanilla Beans (Split & Scrapped) – 1/2no.
White Chocolate – 112gm
Gold Gelatin Leaves – 1no
Whipping Cream 35% Fat – 112gm
Almond Nougatine – 45gm
Method:
- Break the white chocolate into pieces and melt in a bain-marie.
- Warm the anglaise sauce with scrapped vanilla beans and melt in the bloomed gelatin, then add the melted chocolate and mix well.
- Finally fold in the semi whipped cream to the chocolate mix and at the end fold the crushed almond nougatine
Extra- Bitter Chocolate Mousse
Dark Chocolate 71% – 150gm
Caster sugar – 100gm
Egg yolks – 3no
Egg whites – 5no
Whipping Cream 35% Fat – 100gm
Method:
- Break the dark chocolate into pieces and melt in a bain-marie. Then mix the sugar with the melted chocolate and beat well.
- Add yolks to the chocolate mixture one at a time and mix well.
- Beat the egg whites and gently fold into the chocolate mixture a bit at a time.
- Finish by mixing in the semi whipped cream.
Hazelnut Crunchy
Hazelnut Paste – 40gm
White chocolate – 36gm
Feuilletine – 27.5gm
Method:
- Melt the white chocolate.
- Mix with hazelnut paste and fold in the feuilletine at the end.
- Spread on a tray about 4mm thick and cut once it set with 5cm round cutter.
Almond Biscuit
Almond Powder – 126gm
Fine Icing Sugar – 80gm
Eggs – 150gm
Egg White – 90gm
Superfine granulated sugar – 45gm
Flour – 36gm
Unsalted Butter – 36gm
Method:
- Whisk Almond powder, eggs and icing sugar together till light and fluffy. Keep it aside.
- Take another bowl and whisk the egg whites to semi stiff peak, add slowly the icing sugar and whisk till the stiff peak is achieved.
- Fold gently the egg white mixture to the almond, sugar and egg mixture prepared before.
- Then fold the flour and melted butter, gently fold all the ingredients.
- Spread the mixture about 3mm thickness on a prepared baking tray and bake for 9 minutes at 180 degree C.
White Shinny Glaze
Milk – 42.5gm
Cream – 32.5gm
Sugar Syrup – 42.5gm
Titanium Di-oxide – 5gm
White Chocolate – 205gm
Method:
- Boil milk, cream, sugar syrup together.
- Once boiled add the white chocolate and blend well.
- Add the titanium di-oxide to the mixture and let it cool.
- Glaze the dome @ 36-40 degree Celsius.
Chef Amit Sinha
Executive Pastry Chef
L’Opera