Valrhona Dulcey with Hazelnut and Strawberry

Name: Valrhona Dulcey with Hazelnut and Strawberry
Ingredients: 40 g (¼ cup) cake flour; 115 g (1 cup) hazelnut flour; 135 g (1 cup and 1½ Tbsp) confectioner’s sugar; 7 g (2 tsp) egg white powder; 190 g (¾ cup) egg whites; 190 g (¾ cup and 1 Tbsp) whole milk; 127 g (½ cup and 1 Tbsp) water; 75 g (⅓ cup) canola oil; 5 g (1 Tbsp) agar agar; 7 g (1 Tbsp) Versawhip; 3 g (1 tsp) xanthan gum; 12 small strawberries, cut into round slices; 80 g (2.8 ounces) tapioca maltodextrin; 120 g (4.2 ounces) Valrhona Dulcey chocolate, melted; 2½ silver gelatin sheets (or 5 g powdered gelatin, as directed on package); 2½ silver gelatin sheets (or 5 g powdered gelatin, as directed on package); 336 g (1½ cups) heavy cream; 112 g (½ cup) granulated sugar; 112 g (½ cup) strawberry puree

Preparation info

Yields
24
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Hazelnut Dacquoise

40 g (¼ cup) cake flour
115 g (1

Dessert

Method

Hazelnut Dacquoise

Preheat oven to 375°F. Sieve cake flour, hazelnut flour and confectioner’s 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