Chocolate "supreme" with hazelnuts and coffee-orange sauce Recipe
 
 
Recipe type: Dessert
Cuisine: French Cuisine
Ingredients
Hazelnut Crust:
  • 300 g Butter
  • 300 g Cane sugar
  • 300g Hazelnuts
Hazelnut "supreme":
  • 625 g Whipped cream
  • 375 g Yolks
  • 2 Vanilla pods
  • 200 g Hazelnut paste
  • 115 g Sugar
  • 5 g Gelatin
Light chocolate cream:
  • 1.2 l Milk
  • 600 g Yolks
  • 540 g Sugar
  • 1.5 kg Premium Dark Chocolate
  • 18 g Gelatin
  • 1,8 l Whipped cream
Coffee jelly:
  • 50ml Expresso coffee
  • 120g Sugar
  • 1 Orange, zested
  • 15 g Gelatin
English vanilla cream:
  • 500 g Milk
  • 500 g Cream
  • 4 Vanilla pods
  • 150 g Sugar
  • 200 g Yolks
Vanilla sauce:
  • 400 g Water
  • 160 g sugar
  • 2 Vanilla pods
  • 5 g Gelatin
Instructions
Hazelnut Crust:
  1. Combine cold butter and sugar. Add hazelnuts and mix.
  2. Roll out between 2 sheets (about 4mm thick).
  3. Freeze.
  4. Сut into circles with a diameter for 1 cm less than a ring for assembly dessert.
  5. Bake at 160 ° C
Hazelnut "supreme":
  1. Whisk the yolks with the sugar. Infuse in vanilla cream and bring to a boil.
  2. Strain and pour over the hazelnut pasta. Cook at 85 °.
  3. Add the soaked gelatine. Blend and pour into a 3cm in diameter silicone mold. Freeze.
Light chocolate cream:
  1. Whisk the yolks with the sugar, add the boiling milk and cook at 85 °.
  2. Pour over chocolate. Add gelatin and blend.
  3. Cool to 40 ° C, then stir in the cream.
Coffee jelly:
  1. Combine coffee with the sugar, orange zest and gelatin. Pour into silicone molds and freeze at supreme.
English vanilla cream:
  1. Infuse vanilla in milk and cream.
  2. Whisk the yolks with the sugar and cook all together up to 85 °.
  3. Beat in the blender.
Vanilla sauce:
  1. Boil water with sugar and vanilla.
  2. Add gelatin. Refrigerate the mixture.
Assemble
  1. Transfer chocolate cream into hemispheres.
  2. Put the hazelnut "supreme" on a coffee jelly.
  3. Cover with yhe chocolate cream and hazelnut crust.
  4. Freeze.
  5. Remove from molds and glaze
Serve
  1. Put the chocolate and hazelnut hemisphere on one half of the plate.
  2. Decorate the other side with vanilla sauces and English vanilla cream.
  3. Add orange confit drops and vanilla ice cream.
Recipe by Food'n'chef at https://old.foodnchef.com/shokoladnyj-syuprem-s-fundukom-vanilnym-kremom-i-kofejno-apelsinovym-sousom/