Hazelnut streuzel perfect for Easter dessert
In the bowl of a stand mixer with a flat beater, mix together the ingredients until they form a homogenous dough.
Spread thinly between 2 acetate plastic guitar sheets.
Deep freeze. Cut out 3 x 14 cm Ø discs.
Place on a perforated silicone baking mat.
Pre-bake in an oven at 150°C, about 15 minutes.
Moist Caramel Biscuit Sponge
In a saucepan, make a dry caramel with the sugar, then stop cooking with the butter and water.
Readjust the weight of the caramel to 90 g with water.
In the bowl of a stand mixer, whisk the egg whites and unrefined raw sugar until a soft meringue forms. Add the eggs and egg yolks to the meringue.
Gently fold in the caramel.
To finish, add the flour and almond powder.
Directly spread 130 g of biscuit sponge on the pre-cooked hazelnut streusel.
In each entremets mould, place 10 g chopped hazelnuts.
Bake in a ventilated oven at 160°C, about 15 minutes.