The Forest
- 600 grams hazelnut praline
- 300 grams cream
- 900 grams cold jelly
- 100 grams water
- 16 grams jelly sheets
- 500 grams water
- 10 grams dextrose
- 6 grams neutral
- 85 grams powdered milk (1%)
- 13 grams inverted sugar
- 5 grams sucrose
- 200 grams pine nuts paste
- 19 grams yolk
- 285 grams water
- 145 grams cream
- 40 grams dextrose
- 55 grams glucose (38DE)
- 98 grams sucrose
- 300 grams banana
- 7 grams neutral
- 70 grams powdered milk (1%)
- 200 grams cream
- 150 grams sucrose
- 50 grams butter
- 1 gram salt
- 160 grams hazelnut praline
- 20 grams flour
- 160 grams egg
- 140 grams milk coating
- 600 grams hazelnut praline
- 160 grams wafer
- 100 grams roasted hazelnut
- 450 grams cream
- 150 grams inverted sugar
- 72 grams sucrose
- 120 grams maltodextrine
- 768 grams white covering
- 16 grams jelly sheets
- 1440 grams yogurt
- 500 grams raspberries
- 600 grams cold jelly
Frosted hazelnut:
1) Moisturize the jelly sheets.
2) Blend all the ingredients and heat them at 60º C.
3) Emulsify and put aside.
Pine nuts ice cream:
1) Blend all the ingredients with pasteurization at 85º C.
Banana ice cream:
1) Blend all the ingredients with pasteurization at 85º C.
Toffe sauce:
1) Caramelize the sucrose.
2) Add butter until hazelnut’s point is reached.
3) Add a pinch of salt.
4) Lessen it until the right texture is reached.
Dehydrated hazelnut biscuit:
1) Blend all the ingredients.
2) Put everything into a siphon charging N20.
3) Bake it in the microwave.
4) Put it in the dehydration machine for 4 hours.
Crunchy hazelnut:
1) Blend all the ingredients with the milk coating.
2) Stretch with a roller.
Creamy yogurt and white chocolate:
1) Blend all the ingredients (except for the yogurt) and heat them at 60º C.
2) Add the yogurt.
Raspberry gelee:
1) Beat and emulsify all the ingredients.