Alexander Ilyukhin

Three nuts

• Filling “Three nuts”

  Whole hazelnut 110 g
  Whole almond 110 g
  Whole pistachio 110 g
  Sugar 165 g
  Water 80 g
  Invert sugar 50 g
  Pistachio praline 10 g

  Split nuts, make sugar syrup (made from invert sugar, sugar, water and boil to 117°C) and pour it over broken nuts.
  Beat with blender to cooling.
  Roll it up.
  Allow to cool.

• Cherry jelly

  Cherry puree 400 g
  Sugar 50 g
  Pectin 4 g
  Glucose syrup 50 g
  Tartar acid 1 g
  Cinnamon 0,1 g

  Mix fruit puree, glucose and invert sugar and bring to the boil, then add sugar and pectin.
  Boil it for 10min constantly stirring.

• Chocolate ganache

  Cream 160 g
  Invert sugar 23 g
  Dark chocolate “Cuba” 228 g
  Green tee 20 g

  Bring to the boil cream, invert sugar and green tee, strain it and mix with chocolate.
  Cool it to 32°C.
  Beat by blender.