Going Milky Nuts

Name: Going Milky Nuts
Ingredients: 45 g Flour; 10 g frozen orange peel; 110 g hazelnut powder; 180 g Egg white; 75 g egg yolks; 75 g Hazelnut praline; 63 g pure hazelnut paste; 140 g Sugar; 35 g Sugar; 120 g Butter; 200 g Milk; 210 g Sugar; 160 g Yuzu puree; 50 g Greek yogurt; 45 g Sugar; 3.5 g Pectin Jaune; 6.5 g yogurt powder; 100 g Water; 7.5 g Starch; 75 g grams water; 42 g Gelatin mass; 47 g Gelatin mass; 25 g Glucose; 75 g Lactee Supérieure; 0.5 vanilla bean; 200 g Milk; 30 g Yuzu puree; 400 g Cream; 35 g gelatin powder; 200 g Butter

This recipe by Marike van Beurden is featured in the livestream 'Marike van Beurden | Powered by Silikomart' from September 15, 2020.

You can watch this and more livestreams back on the HANOS livestream page.

Ingredients

45gFlour

10gfrozen orange peel

110ghazelnut powder

180gEgg white

140gSugar

75gegg yolks

75gHazelnut praline

63gpure hazelnut paste

35gSugar

120gButter

200gMilk

50gGreek yogurt

6.5gyogurt powder

47gGelatin mass

160gYuzu puree

45gSugar

3.5gPectin Jaune

100gWater

0.5vanilla bean

210gSugar

7.5gStarch

75ggrams water

42gGelatin mass

25gGlucose

75gLactee Supérieure

150gCream

200gMilk

30gYuzu puree

400gCream

35ggelatin powder

290gLactee Supérieure Chocolate

200gButter

80ghazelnut powder

172gIcing sugar

480gFlour

160gEgg yolks

220gMilk

500gCream

200gLactee Supérieure

3gstabilizer

60gpraliné

Decor

30gGlucose powder

Hazelnut shell

Lactee Supérieur

Gold leaf

10gYuzu juice

Gold powder

Preparation

Whip the egg whites and add the sugar until a stiff meringue forms.
Add the powders and zest, bake with small pieces of frozen apricot IQF on top.
Spread over a silpat, 2 ''sticks'' high.
Bake for about 7-8 minutes at 170°C.

Cook a crème anglaise with the milk, sugar, yolks, praliné, and paste.
Add the gelatin powder and let it cool to 35°C-40°C.
Mix in the butter, yogurt, and yogurt powder.

Mix the pectin with the sugar (45 g).
Heat the puree, vanilla &

Make a caramel with the sugar and glucose.
Mix the water and starch beforehand and bring the milk to a boil.
Once the caramel reaches 180°C, add the boiling cream, followed by the starch mixture.
Cook together for at least 3 minutes.
Blend with the chocolate and finally add the gelatin mass.

Heat the milk, add the gelatin powder, and make a ganache from the chocolate.
Add the puree and cream.
Let it rest for at least 12 hours and whip it up.

Soften the butter, add powdered sugar, yolks, and finally the cake flour.
Roll out (3.5 thickness), let the dough rest in the fridge, then line the tart rings.
Bake for 15/20 minutes at 150°C.

Heat milk, cream, and praline to 40°C and add the pre-mixed glucose powder and stabilizer, then bring to a boil.
Make a ganache from the chocolate and add the Yuzu juice.
Let it mature and churn.