Made with: Azélia 35%

Steps: 3

An original recipe by L’École Valrhona Guest Chef, Patrice Demers

Recipe steps


  • 560groasted hazelnuts
  • 450gsugar
  • 1 tspsalt
  • 825geggs
  • 225gcanola oil
  • 180gegg whites
  • 110gsugar
  1. In a food processor, combine hazelnuts , sugar and salt.
  2. While blending, start adding the eggs one at the time and continue to blend for 8 minutes.
  3. Add the oil and blend for 2 more minutes.
  4. Whip egg whites and sugar to soft peaks.
  5. Incorporate the hazelnut batter in 3 times in the whites.
  6. Pour on a full sheetpan covered with a silpat.
  7. Bake at 325°F (163°C) during 40 minutes.

PEAR JELLY (for one frame of 11cm x 35cm)

  • 375gpear purée
  • 40glemon juice
  • 50gwater
  • 15gsugar
  • 1 eavanilla bean
  • 4 easheets of gelatin
  • 20gWilliam pear
  1. Heat the pear purée with lemon juice, water, sugar and vanilla bean.
  2. Take off the heat, add the gelatin and William pear.
  3. Let temper and pour the jelly in the frame on the hazelnut cake.
  4. Let set in the fridge.


  • 250gcream
  • 60gtoasted buckwheat
  • 1/4 tspsalt
  • 20ginvert sugar
  • 20gglucose
  • 250gAzélia 35%
  • 500gcream
  1. Put the buckwheat on a sheet pan and put in a 350°F (177°C) oven for 4 minutes.
  2. Bring the 250g of cream to a boil, take off the heat and add the buckwheat. Cover and let infuse for 5 minutes.
  3. Pass in a chinois étamine and correct the weight to 200g, adding cream if necessary.
  4. Bring back to a boil and add the salt, invert sugar and glucose.
  5. Using an immersion blender, emulsify the buckwheat cream in a few additions and add the AZÉLIA 35%.
  6. Add the 500g of cold cream and blend again.
  7. Cover and let rest in the fridge for at least 8 hours.

Assembly and finishing

Take the cake off the frame and cut in 3cm wide rectangles. Whip the AZÉLIA Ganache until soft peaks. Pipe the ganache on the cake and ganish with crystalized buckwheat and shards of AZÉLIA 35%.

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