Caramel and hazelnut mousse sandwiches
Ingredients :
For the hazelnut biscuit:
3 egg whites
90g of powdered sugar
100 g of hazelnut powder
20 g of flour
For the salted butter toffee:
150 g of powdered sugar
40g of butter, half-salted
100 ml whole liquid cream
For the hazelnut mousse:
200 grams of white chocolate
100 g hazelnut dough (or hazelnut praline)
300 ml of whole liquid cold cream (for the whipped cream)
2 sheets of gelatin
Instructions :
1. Preparing the hazelnut cookies:
Preheat your oven to 180°C (thermostat 6).
In a bowl, coat the egg whites in snow by gradually adding the sugar.
Gently combine the hazelnut powder and sifted flour to the whites using a spatula.
Spread the prep on a plate covered with baking paper by forming a rectangle (or adjust to the size of your mold).
Bake for 10-12 minutes, until biscuits are slightly golden brown. Allow to cool and cut to size mold or ingot circle.
2. Prepare the salted butter caramel:
Heat sugar in a saucepan over medium heat until you get a golden caramel. Do not mix before the sugar begins to melt, but shake the saucepan slightly if necessary.
Remove fire and incorporate semi-salted butter. Mix it up well.
Add the hot liquid cream in a net while mixing to avoid splashes. Restore on low heat if necessary to smooth out the prep.
Let it cool to room temperature.
3. Prepare the hazelnut mousse:
Soak the gelatin leaves in cold water for 5 minutes.
Melt the white chocolate in the bath or microwave in small 30-second sessions. Add the melted chocolate hazelnut batter and mix.
Heat 50 ml of liquid cream in a small saucepan. Try gelatin and dip it in hot cream to dissolve it. Pour this cream into the chocolate hazelnut mix.
Mount the remaining 250 ml of liquid cream in firm whipped cream. Gently combine whipped cream with the chocolate and hazelnut mix to achieve a light mousse.
4. Assembling the fights:
Place the hazelnut cookie at the bottom of a circle or mold.
Pour salted butter toffee layer on biscuit and smooth.
Cover with hazelnut mousse, distributing it evenly. Smooth the top with a spatula.
Refrigerate for at least 4 hours (ideally overnight) to allow the mousse to soak well.
5. Decoration a
