Dobla Rocher

Name: Dobla Rocher
Ingredients: 200 g Egg yolk; 500 g Cream; 500 g Milk; 80 g hazelnut praline 50%; 100 g Muscovado sugar; 230 g almond praline; 100 g Milk chocolate; 300 g hazelnut praline; 275 g Milk chocolate; 100 g eclat d'or; 75 g grams hazelnut praline 50%; 360 g Water; 0.5 units.items Vanilla bean; 100 g roasted chopped hazelnuts; 32 g Salt; 120 g dulche chocolate; 100 g hazelnut oil; Sphere dark XL; 100 g popping candy

This recipe is featured in the masterclass Desserts (powered by Dobla) of June 9, 2020.

Ingredients

200gEgg yolk

500gCream

500gMilk

80ghazelnut praline 50%

100gMuscovado sugar

120gdulche chocolate

230galmond praline

100gMilk chocolate

100geclat d'or

100gpopping candy

300ghazelnut praline

360gWater

0.5units.itemsVanilla bean

32gSalt

275gMilk chocolate

75ggrams hazelnut praline 50%

100groasted chopped hazelnuts

100ghazelnut oil

Sphere dark XL

Preparation

Bring the cream to a boil with the milk and pour this over the egg yolks mixed with sugar.
Cook this mixture to 82/84°C.
Mix this with the chocolate, hazelnut praline and emulsify using a hand blender until you have a nice glossy result.
Fill the siphon with 2 gas cartridges and pressurize.