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Sablée: Composition: Gluten Free Cocoa-Hazelnuts Sablée Hazelnut Caramel Creamy Gianduja Ganache Caramelized Hazelnuts
Sablée: Composition: Gluten Free Cocoa-Hazelnuts Sablée Hazelnut Caramel Creamy Gianduja Ganache Caramelized Hazelnuts
COMPOSITION:
GLUTEN FREE COCOA-HAZELNUTS SABLÉE
HAZELNUT CARAMEL
CREAMY GIANDUJA GANACHE
CARAMELIZED HAZELNUTS
HAZELNUT CARAMEL
120 gr sugar
75 gr Glucose Boil cream, milk, vanilla and glucose. Caramelize the
3 g Guerande fleur de sel dry sugar and add the boiled cream. Boil again for 1
50 gr Milk minute and add to the hazelnut paste and gelatine.
Allow to cold down to 35ºC, pour into the bottom of
200 gr liquid cream 35% mg
the sablée cake and allow to cool completely
1 vanilla bean
225 gr pure Italian hazelnut paste SOSA