Frédéric Bau, École du Grand Chocolat Valrhona

Hazelnut Waves

Name: Hazelnut Waves
Prep time: 1 h 30 min
Cook time: 40 min
Total time: 9 h 10 min
Ingredients: 8 oz. (225 g) milk chocolate, 40 percent cocoa; 8 oz. (225 g) milk chocolate, 40 percent cocoa; Scant ⅔ cup (150 ml) whipping cream; 1 heaped tablespoon (1 oz./25 g) honey; 1 ½ sticks (6 ⅓ oz./180 g) unsalted butter, plus a little extra for the mold; 1 pinch table salt; Generous ½ cup, (1 ¾ oz./50 g) ground blanched* almonds; ½ vanilla bean; 1 egg yolk; 1 ½ tablespoons (¼ oz./8 g) cake flour; 1 ½ tablespoons (¼ oz./8 g) cake flour; ½ cup (125 ml) whole milk; 7 tablespoons (3 ½ oz./100 g) butter; ¾ cup (3 ½ oz./100 g) confectioners’ sugar; ¾ cup (3 ½ oz./100 g) confectioners’ sugar; ¾ cup (3 ½ oz./100 g) confectioners’ sugar; 1 tablespoon (⅓ oz./10 g) cornstarch; 1 tablespoon (⅓ oz./10 g) cornstarch; 1 cup plus 3 tablespoons (3 ½ oz./100 g) finely ground hazelnuts; 1 egg

Preparation info

Serves
6–8

Difficulty
Medium
Ready in
10 hr

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

Milk chocolate ganache*

8 oz. (225 g) milk chocolate, 40 percent cocoa
Scant ⅔

Pie
Dessert
Vegetarian

Method

Prepare the milk chocolate ganache. Chop the chocolate and melt it slowly in a bain-marie or in the microwave oven (on “defrost” or at 500 W maximum, stirring from time to time).

Bring the cream and honey to the boil in a saucepan. Gradually pour one-third of the boiling cream over the melted chocolate. Using a flexible spatula, energetically mix the c