507711655-Opera-Patisserie-Cedric-Grolet-1

3⅔ cups (500 g) hazelnuts
1 cup (200 g) superfine sugar
2½ teaspoons (10 g) fleur de sel
⅓ cup (70 g) cocoa butter
1¼ cups (70 g) feuilletine flakes
Preheat the oven to 320°F (160°C). Put the hazelnuts onto a baking
sheet and toast in the oven for 15 minutes.
In a saucepan, add the superfine sugar and make a dry caramel.
In an electric stand mixer, mix the hazelnuts and caramel with the
fleur de sel, then, using the flat beater attachment, beat the mixture.
Next, add the cocoa butter and feuilletine.
COCOA NIB PRALINE
3⅔ cups (500 g) hazelnuts
¾ cup (150 g) superfine sugar
1¾ cups (200 g) cocoa nibs
¾ cup plus 2 tablespoons (200 g) grapeseed oil
2½ teaspoons (10 g) fleur de sel
Preheat the oven to 320°F (160°C). Put the hazelnuts onto a baking
sheet and toast in the oven for 10 minutes.
In a saucepan, add the superfine sugar and make a dry caramel. In
the bowl of an electric stand mixer, mix the toasted hazelnuts,
caramel, and cocoa nibs. Using the flat beater attachment, mix in the
oil and fleur de sel.
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VANILLA PRALINE
2½ cups (375 g) blanched almonds
2 vanilla beans (⅛ ounce/10 g)
1¼ cups (250 g) superfine sugar