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    Sablée: Composition: Gluten Free Cocoa-Hazelnuts Sablée Hazelnut Caramel Creamy Gianduja Ganache Caramelized Hazelnuts

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    Dorjana Lasku
    This document provides recipes for a gluten free cocoa-hazelnut sablée. It consists of 3 layers: a gluten free cocoa sablée cookie base, a hazelnut caramel middle layer, and a creamy gianduja ganache top layer. The sablée base is made from butter, salt, icing sugar, hazelnut powder, eggs, rice flour, and cocoa powder. The hazelnut caramel features caramelized sugar, cream, milk, hazelnuts and salt. The creamy gianduja ganache layers chocolate and hazelnut paste blended with cream and milk. The finished dessert is decorated with chocolate, caramelized hazelnuts, and gold pail

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    © All Rights Reserved
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    Sablée: Composition: Gluten Free Cocoa-Hazelnuts Sablée Hazelnut Caramel Creamy Gianduja Ganache Caramelized Hazelnuts

    Uploaded by

    Dorjana Lasku
    204 views2 pages
    This document provides recipes for a gluten free cocoa-hazelnut sablée. It consists of 3 layers: a gluten free cocoa sablée cookie base, a hazelnut caramel middle layer, and a creamy gianduja ganache top layer. The sablée base is made from butter, salt, icing sugar, hazelnut powder, eggs, rice flour, and cocoa powder. The hazelnut caramel features caramelized sugar, cream, milk, hazelnuts and salt. The creamy gianduja ganache layers chocolate and hazelnut paste blended with cream and milk. The finished dessert is decorated with chocolate, caramelized hazelnuts, and gold pail

    Original Title

    ENG SABLEėE ASTIė

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    This document provides recipes for a gluten free cocoa-hazelnut sablée. It consists of 3 layers: a gluten free cocoa sablée cookie base, a hazelnut caramel middle layer, and a creamy gianduja ganache top layer. The sablée base is made from butter, salt, icing sugar, hazelnut powder, eggs, rice flour, and cocoa powder. The hazelnut caramel features caramelized sugar, cream, milk, hazelnuts and salt. The creamy gianduja ganache layers chocolate and hazelnut paste blended with cream and milk. The finished dessert is decorated with chocolate, caramelized hazelnuts, and gold pail

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    204 views2 pages

    Sablée: Composition: Gluten Free Cocoa-Hazelnuts Sablée Hazelnut Caramel Creamy Gianduja Ganache Caramelized Hazelnuts

    Uploaded by

    Dorjana Lasku
    This document provides recipes for a gluten free cocoa-hazelnut sablée. It consists of 3 layers: a gluten free cocoa sablée cookie base, a hazelnut caramel middle layer, and a creamy gianduja ganache top layer. The sablée base is made from butter, salt, icing sugar, hazelnut powder, eggs, rice flour, and cocoa powder. The hazelnut caramel features caramelized sugar, cream, milk, hazelnuts and salt. The creamy gianduja ganache layers chocolate and hazelnut paste blended with cream and milk. The finished dessert is decorated with chocolate, caramelized hazelnuts, and gold pail

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    SABLÉE

    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

     3 gr gelatin powder 220 blooms + 10gr H2O


    .

    CREAMY GIANDUJA GANACHE


     200 gr Liquid cream 35% mg Boil cream, milk, glucose and hazelnut paste, mix
     200 gr milk well and emulsify with the melted chocolates.
     150 gr Pure Italian hazelnut paste SOSA Pour at 25ºC over the hazelnut caramel, leave to
    crystallize. Decorate with a plaque of AZELIA
     60 gr glucose
    chocolate and caramelized hazelnuts.
     400 gr Guanja lactée Chocolate
     200 gr AZELIA Chocolate
     300 gr Gianduja noir VALRHONA

    SABLÉ E CACAO GLUTEN FREE


    • 360 gr ELLE & VIRE butter extra sec
    Mix everything with the cold cubes of butter and
    diced 0.5x0.5
    finally add the eggs. Mix and laminate to 2mm
    • 6 gr salt between two guitar sheets. Cool and cut the pieces,
    • 260 gr icing sugar cook on top of forosil at 160ºC 12 minutes
    • 90 gr toasted hazelnut powder
    .
    • 160 gr egg
    • 645gr rice flour
    • 15 gr Guar gum
    • 45 gr VALRHONA cocoa powder
    SABLÉE
    OTHER INGREDIENTS:
    PUR CARAÏBE Chocolate
    Caramelized hazelnuts
    Pailletee gold
    SIGNATURE chocolate spray

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