Valrhona Dulcey with Hazelnut and Strawberry

Name: Valrhona Dulcey with Hazelnut and Strawberry
Ingredients: 40 g cake flour; 115 g hazelnut flour; 135 g icing sugar; 7 g egg white powder; 190 g egg whites; 190 g whole milk; 127 g water; 75 g canola oil; 5 g agar agar; 1 tbsp Versawhip; 1 tsp xanthan gum; 12 small strawberries, cut into round slice; 20 g Valrhona Dulcey chocolate, melted; 80 maltodextrin; 2-½ gelatin sheets; 1-½ cups heavy cream; ½ cup granulated sugar; ½ cup strawberry puree

Preparation info

Yields
24
Servings

Difficulty
Easy

Appears in

Bachour

By Antonio Bachour

Published 2013

About

Ingredients

Hazelnut Dacquoise

40 g cake flour
115 g hazelnut flour
135

Dessert

Method

Hazelnut Dacquoise

Preheat oven to 375°F.

Sieve cake flour, hazelnut flour and icing sugar into a large bowl. Whip egg white powder, sugar and egg whites to medium peaks in the bowl of a stand mixer fitted with a whisk attachment. Fold dry ingredients into meringue, s