Valrhona Ivoire Coffee Entremet with Dulcey Glaze

Name: Valrhona Ivoire Coffee Entremet with Dulcey Glaze
Ingredients: 573 g hazelnut flour; 845 g whole eggs; 180 g egg whites; 150 g granulated sugar; 50 g glucose syrup; 2.5 g pectin NH; 125 g unsalted butter; 75 g salted hazelnuts, chopped; 70 g coffee beans; 375 g whole milk; 735 g Valrhona Ivoire white chocolate, melted; 6 gelatin sheets; 600 g heavy cream; 795 g Valrhona Dulcey, melted; 127 g water; 75 g canola oil

Preparation info

Yields
3
, 8-Inch Entremets

Difficulty
Easy

Appears in

Bachour

By Antonio Bachour

Published 2013

About

Ingredients

Hazelnut Cake

573 g hazelnut flour
450 g granulated sugar
845

Cake
Dessert

Method

Hazelnut Cake

Preheat oven to 180°C/350°F.

In a food processor, process to combine hazelnut flour, 450 g sugar and eggs. Add butter and process until smooth. In the bowl of a stand mixer fitted with a whisk attachment, whip egg whites and remaining sugar to stiff peak