Craquelin with Hazelnut Mousse, Chocolate, and Tangerine Ice Cream

1) Craquelin (Crispy Base)
Ingredients:

• 50 g butter;
• 60 g brown sugar;
• 60 g all-purpose flour (T55);
• A pinch of fleur de sel;

Preparation:

1. Mix softened butter with sugar until homogeneous.
2. Add flour and salt, without overmixing.
3. Roll between two sheets of parchment paper to 2 mm thickness.
4. Freeze for 20 minutes and cut discs of the desired size (6–7 cm).
5. Bake at 165 °C (329 °F) for 10–12 minutes until golden. Set aside to cool.

Choux Pastry (for the dessert base)
Ingredients:

• 125 ml water;
• 125 ml milk;
• 100 g butter;
• 5 g salt;
• 10 g sugar;
• 150 g all-purpose flour (T55);
• 4–5 eggs (approx. 200–240 g);

Preparation:

1. Heat water + milk + butter + salt + sugar in a saucepan.
2. When boiling, add flour all at once and stir vigorously.
3. Cook the panade for 1–2 minutes to dry the dough until it detaches from the pan.
4. Transfer to a mixer and cool slightly.
5. Add eggs one by one until the dough reaches the “ribbon stage”: smooth dough falling in a “V” from the spatula.
6. Pipe using a pastry bag fitted with a 12–14 mm plain nozzle.

Assembly with Craquelin:

• Pipe choux balls about 4 cm in diameter.
• Place a frozen craquelin disc of the same size on top.
• Bake:

180 °C (356 °F) for 15 minutes

Then 165 °C (329 °F) for another 12–15 minutes

Finish with the oven door slightly open to dry.

Let cool completely before filling.

2) Hazelnut Mousse
Ingredients:

• 120 g 100% hazelnut paste;
• 80 g milk chocolate (40%);
• 2 g gelatin (1 sheet);
• 120 ml heavy cream (35%);
• 60 ml milk;
• 1 egg yolk;
• 10 g sugar;
• 150 ml whipped cream (soft peak);

Preparation:

1. Hydrate the gelatin.
2. Make a custard: heat milk + 120 ml cream; pour over egg yolk and sugar; cook to 82 °C (180 °F).
3. Add gelatin, then pour over chocolate and hazelnut paste.
4. Emulsify with an immersion blender.
5. Cool to ~30 °C (86 °F) and fold in the whipped cream.
6. Pipe into molds or pastry bag and refrigerate for 4 hours.

3) Dark Chocolate Ganache
Ingredients:

• 120 g dark chocolate (70%);
• 100 ml heavy cream;
• 10 g butter;
• A pinch of salt;

Preparation:

1. Heat the cream and pour over chocolate.
2. Emulsify, then add butter and salt.
3. Let set until creamy.

4) Tangerine Ice Cream
Ingredients:

• 400 ml fresh tangerine juice;
• 80 g sugar;
• 20 g glucose;
• 10 ml lemon juice;
• 2 g ice cream stabilizer (optional);

Preparation:

1. Mix everything cold.
2. Chill for 2 hours.
3. Churn in an ice cream machine.

Cais da Villa – Bringing a Pier of Flavors to You!