Holiday desserts

Mix together then sift all the flours.

Cut the cold butter into cubes and place them in the mixer bowl with all the other ingredients.
Use the paddle attachment in a stand mixer to rub the ingredients together, then stop the mixer as soon as they start to come together.
Sift the mixture through a wide mesh sieve onto a baking pan lined with a mat, then bake at 300°F (150°C) for 15 minutes.

Roast the hazelnuts and vanilla beans at 300°F (150°C) for 20 minutes.
At the same time, make a dry caramel with the sugar until it takes on a nice dark color.
Turn out onto a baking mat.
When the hazelnuts and caramel have cooled, blend them in a food processor little by little to make evenly sized pieces.
Remember to take out 10% of the mixture and add it at the end of the process to make the praliné crunchy.
Finally, add the fleur de sel crushed with a rolling pin, finish mixing and set aside.

First put the streusel into the mixer bowl, then add the hazelnut praliné and hazelnut paste, followed by the melted butter and melted milk chocolate.
Add the crushed fleur de sel and mix.
Roll out to a depth of 5mm between two sheets of guitar paper or using a sheeter and freeze.

In a food processor, blend together the hazelnut flour, brown sugar (first portion only), egg whites (first portion only), egg yolks, salt and vanilla paste.
Add the warm melted butter.
At the same time, whip the egg whites (second portion) using a whisk attachment, then once they are three quarters stiffened, add the second portions of brown sugar and sugar combined, whipping all the while.
Keep going until stiff peaks form.
It is very important not to over-whip the egg whites.
In a mixing bowl, fold the whipped egg whites into the previous mixture.
Then add the flour and baking powder sifted together.
Place the mixture in a frame and bake at 320°F (160°C) for 17 minutes.

Bloom the powder in the cold water, whisking briskly to combine.
Once the gelatin has bloomed, melt it in a bain-marie.
Pour into baking pans and cut into cubes.

Heat the heavy cream with the split and scored vanilla bean.
Leave to infuse for 15 minutes, then strain and top up with cream if necessary.
Heat again, then add the combined sugar and pectin X58 and boil the mixture for 1 minute.
Pour it straight into the egg yolks and add the bloomed gelatin.
Then add the hazelnut paste and blend extensively.
Pour into insert molds and freeze.

Start by heating the milk with the split and scraped vanilla, then leave to infuse for 15 minutes with the lid on.
Heat again, then add the bloomed gelatin.
Pour it onto the warm almond paste and blend extensively to liquefy the mixture.
Strain to remove the vanilla bean pieces and any stubborn bits of almond paste.
Allow the mixture to set completely. Smooth then heat if necessary, so the mixture is at 72°F (22°C).
Finally, add the whipped cream and use immediately.

Bring the milk, sugar and split and scored vanilla bean to a boil. Leave to infuse for 15 minutes.
Add the bloomed gelatin, strain it onto the mascarpone and mix briskly.
Add the chilled cream, mixing all the while to avoid lumps forming.
Set aside in the refrigerator for 12 hours.

Heat the water to 85°F (30°C), then sift on the combined sugar and pectin. Bring to a boil for 1 minute, then add the bloomed gelatin.
Blend and strain. Store in the refrigerator.

Heat the water with the split and scored vanilla beans and vanilla powder.
At 105°F (40°C), sift on the brown sugar and pectin NH mixture.
Boil for a few seconds and strain, then transfer into a suitable container and store in the refrigerator.
Blend if necessary before use.

Weigh the still-soft crisp into the silicone molds (120g per 140mm-diameter circle).
Next, cut the sponge to the same size and insert it, pressing down hard so that it sticks to the crisp. Freeze.
Pour the hazelnut crémeux on top (130g per insert) and freeze. Next, make the mousse, weighing out 370g per ring or mold (greased beforehand to make turning out easier).
Put in place the frozen insert and smooth the surface.
Be mindful of the mousse’s texture and temperature, as it should not be too fluid. Turn the desserts out and “glaze” them with the soft chantilly cream. Smooth with a palette knife and, using a piping nozzle or small spatula, decorate the chantilly cream on the top of the dessert .
Freeze, then coat with the hot vanilla glaze using a spray gun. Pipe on the vanilla gel and sprinkle with gold leaf.