Ingredients
Sable Breton
480 g / 16.9 oz Butter
480 g / 16.9 oz Powder sugar
240 g / 8.4 oz Egg yolk
675 g / 23.8 oz Flour
30 g / 1.0 oz Baking powder
15 g / 0.5 oz Fleur de sel
Crèpes
550 g / 19.2 oz Milk
8 pc Star anise
180 g / 6.3 oz Eggs
50 g / 1.7 oz Sugar
230 g / 8.0 oz Flour
40 g / 1.4 oz Butter
Crème Brûlée with Aniseed
130 g / 4.5 oz Milk
350 g / 12.2 oz Heavy cream
35% 3 pc Star anise
70 g / 2.4 oz Sugar
2 pc Vanilla Beans
70 g / 2.4 oz Egg yolk
Hazelnut Mousse
55 g / 2.0 oz White Chocolate Mousse
225 g / 8.0 oz Whipping cream 35%
50 g / 1.7 oz Pralissimo
Preparation
Sable Breton
Mix butter and powder sugar well. Add egg yolk and salt. Step by step add flour and baking powder. Roll out at 5 mm/0.1 inches by the dough sheeter. Place sablés into pastry molds and bake at 190°C/374°F.
Crèpes
Boil milk and let infuse the stare anis for 15 minutes. Beat eggs and sugar until creamy. Add flour, milk and melted butter. Strain through a chinois. Cook the crèpes and put them in the fridge.
Crème Brûlée with Aniseed
Boil milk and heavy cream. Let infuse the stare anis and Vanilla Beans for about 15 minutes. Mix egg yolk and sugar and incorporate to the mass. Strain through a chinois. Fill up in semi-spheric flexipan molds and bake at 100°C/212°F. Cool down and freeze.
Hazelnut Mousse
Mix whipping cream with the White Chocolate Mousse and the Pralissimo. With wire whip to a soft peak.
Setting
Pipe Hazelnut Mousse in round flexipan molds, then place the frozen aniseed Crème Brûlée into the mold and freeze again. Demold. Place the frozen Hazelnut Mousse disc in the middle of thebaked crèpe. Tie the Crèpes together by using an empty vanilla stick. Boil the Caramel Cream and pipe on the baked sablés. Place the filled crèpes.
Decoration
Dust with powder sugar and place a decoration made of chocolate and transfer sheet.
Specialty Ingredients
#31304 FELCHLIN-Swiss PRALISSIMO
#90026 WHITE CHOCOLATE MOUSSE
#31306 FELCHLIN-Swiss CARAMEL CREAM
#90071 Vanilla Beans, Madagascar
