All nuts dessert

Name: All nuts dessert
Ingredients: 36 g Egg yolk; 137 g soft butter (cut into cubes); 230 g Flour; 80 g Cream; 80 g unsalted butter (soft); 160 g Icing sugar; 280 g peanut butter; 91 g Icing sugar; hazelnut ice cream; 2 g Salt; salt to taste; round baking rings (kit tarte); zest of 1 orange; 70 g almond slivers; 100 g Espresso; 200 g White chocolate; 125 g Icing sugar; 50 g Nutella; 125 g Flour; 400 g iced chocolate milk; 300 g milk chocolate; 125 g cold butter (cut into cubes); 30 g grué de cacao; 5 g Cardamom; silicone mold; 125 g finely chopped hazelnuts

This dessert consists of: - crispy short crust ring - peanut butter cream - ‘Rocher’ nut ice cream - espresso cream - hazelnut cream - hazelnut crumble

Ingredients

36gEgg yolk

137gsoft butter (cut into cubes)

230gFlour

91gIcing sugar

2gSalt

round baking rings (kit tarte)

zest of 1 orange

80gCream

80gunsalted butter (soft)

160gIcing sugar

280gpeanut butter

salt to taste

hazelnut ice cream

70galmond slivers

400giced chocolate milk

30ggrué de cacao

100gEspresso

300gmilk chocolate

200gWhite chocolate

50gNutella

5gCardamom

silicone mold

125gIcing sugar

125gFlour

125gcold butter (cut into cubes)

125gfinely chopped hazelnuts

Preparation

Mix all ingredients into a dough in a food processor with a paddle attachment.
Let the dough rest in the refrigerator for a while.
Roll out the dough to a thickness of 3 millimeters.
Cut the dough into strips and place them in the baking rings.
Bake the rings for about 25 minutes in the oven at 155°C.

Mix all ingredients with a whisk until creamy.

Form small balls of the hazelnut ice cream and freeze.
Chop the almond slivers.
Melt the chocolate au bain-marie and add the chopped almond slivers and grué de cacao.
Mix the emulsion well.
Coat the ice cream balls in the chocolate and store in the freezer until use.

Melt the chocolate and mix in the espresso using a hand blender.
Store in the freezer until use.

Melt the chocolate and mix in the Nutella and cardamom using a hand blender.
Pipe the cream into a silicone mold.
Freeze and unmold before use.

Mix all ingredients into a crumble dough in a food processor with a paddle attachment.
Spread the crumble dough over a baking mat and bake for about 20 minutes in the oven at 155°C.