Azélia Bar

Bring the cream to a boil with the inverted sugar.



Add part of the liquid to the melted AZÉLIA 35% couverture and mix to start a proper emulsion.



Continue to add the liquid and take care to keep the texture elastic and shiny.



Once the ganache reaches 35-40°C (95-104°F), finish with a hand blender being careful not to incorporate air bubbles.



Cover and allow crystallizing.

Bake the sable and then grind fine.



Mix with the melted AZÉLIA 35% couverture.



Refrigerate.

Mix the butter with the salt, confectioners’ sugar, ground hazelnuts, eggs and the 62 g of flour to a smooth dough without over beating.

Add in the remaining 180 g of flour and stop mixing when it’s just incorporated. Set aside in the refrigerator.

Roll out the dough to 2 mm thick and bake at 150-160°C (302-320°F) for 10-12 minutes.

Coat the molds with tempered AZÉLIA 35% couverture.



Cut the sablé pressé into a rectangle 10 cm long and 2cm wide.



Make the soft ganache, and with the aid of a piping bag add 18g of the ganache to the molds, being careful not to exceed 28°C when you fill the molds.



Insert the cut piece of sablé pressé into the mold and then fill in any gaps as needed.



Allow to crystalize for 24 hours. Seal the bar with tempered AZÉLIA 35% couverture, using a heat gun to slightly de-crystalize the edges to allow for a proper seal.



Allow to crystalize for 24 hours at a temperature of 17°C (62.6°F) and 60% humidity.



De-mold the bars and then decorate with a caramelized hazelnut.