HAZELNUT POWDER 100G

Ganache whipped with hazelnuts: Put 6g of gelatin to rehydrate in a container of water. Melt 50g of hazelnut praline (homemade is even better), with 50g of white chocolate. Boil 100g of liquid cream. When the cream is boiling, pour it over the praline/chocolate mixture and mix. Then add 50g of cold liquid cream. Cover and put in the fridge overnight. Sweet hazelnut paste: Mix 60g of hazelnuts to obtain a powder. In the mixer bowl, put 120g of very soft butter, add 100g of sugar. Add the hazelnut powder and mix. Add 1 egg, mix. Then add 250g of flour, 1 pinch of salt and mix. Darken your pastry circles. And place in the fridge while you prepare the hazelnut cream. Hazelnut cream: In a salad bowl, mix 50g of melted butter, 50g of hazelnut powder, 50g of sugar, 1 egg. Pour this preparation into your tartlets and bake at 170 degrees for 35 minutes. Quick chocolate ganache: Melt 100g of chocolate. Boil 100g of liquid cream in a saucepan. Once the cream is boiling, mix with the chocolate. Mix until you obtain a smooth and shiny ganache. Once the tartlets are cooked, pour the chocolate ganache over them. Leave to crystallize in the fridge. Or, put the ganache in silicone molds and leave for 6 hours in the freezer. Remove from the freezer, unmold and glaze with rock or mirror icing or a cocoa velvet flocking spray (your choice). With the mixer, whisk the hazelnut ganache. Place in a bag fitted with a fluted nozzle. Assemble your tartlets nicely. Test different poaching, fluted nozzles, Saint Honoré nozzles… Add roasted hazelnuts and that’s it! All that remains is for you to enjoy.

For the mousse: Melt the chocolate in a bain-marie. Mix the water and sugar in a saucepan and cook until 118°C (check the temperature using a thermoprobe). Using an electric mixer, whisk the egg yolks and 100g of eggs until very frothy. Then pour in the cooked sugar and continue to whisk to make the zabaglione rise (you should not let the zabaglione cool completely as it will incorporate better afterwards if it is still warm). Using an electric whisk, whip the cold cream. Vigorously mix part of the whipped cream with the melted chocolate with a whisk. Then add the rest of the cream, then add the zabaglione at the end. Then mix gently. For the biscuit: Preheat the oven to 170°C (th. 5-6). Beating egg whites. When the mixture doubles in volume, add the sugar and whisk (whip quickly) as much as possible to obtain a very firm meringue. In a salad bowl, sift the icing sugar and cocoa. Then add the almond and hazelnut powders and mix. Incorporate the powders into the beaten egg whites, mixing gently with a spatula. On a baking sheet, then spread the dough to a thickness of 2 cm, then bake for 10 to 15 minutes. After baking, cut the biscuit to the size of the log mold. For the vanilla cream: Bring the milk to the boil with the split vanilla pod. In a salad bowl, whiten the 2 eggs with the sugar using a whisk, then add the flour. Then pour in the milk and mix well, then return to cook over low heat for 3 minutes, while mixing. Transfer the cream to a dish and cover it with cling film. Let it cool, then put it in the refrigerator. Meanwhile, whip the cream with an electric whisk until very stiff. When the vanilla cream is completely cold, whisk it again to smooth it, then add the whipped cream. Then pour everything into a pastry bag and keep cool. For mounting : Place cling film on the walls of the log mold. Start by adding mousse, then place a strip of biscuit (be careful, the strip must be narrower otherwise it will be visible when unmolded). Add more mousse, then place 2 strips of vanilla cream on top. Cover with a strip of biscuit, then again with mousse, and finally with biscuit. Press lightly. Close tightly with cling film and place the log in the refrigerator for at least 2 hours. Unmold the log 15 minutes before eating it and decorate it to your liking with chocolate pastilles and decorations.

Preheat the oven to 210°C. Remove the butter from the refrigerator and leave it at room temperature. Grate the parmesan. Cut the dried tomatoes and chorizo ​​into small cubes. In a bowl, mix the soft butter with the flour, hazelnut powder, parmesan, salt and yeast. Then add the eggs, then the diced tomatoes and chorizo ​​as well as the herbs. Reserve in the refrigerator for 15 to 20 minutes. Make small balls of dough and place them (spaced well apart) on a baking tray covered with a baking mat or parchment paper. Bake at 210°C for 10 minutes (the dough spreads itself). Remove the cookies when they are golden brown and wait until they are warm to serve them.