Turrón

• 1/2 almond-hazelnut cake
• 1 scoop of dulce de leche ice cream
• 1 tbsp of crushed caramelized hazelnuts
• 1 tbsp of Chantilly
• 1 tbsp of good local honey
• A pinch of maldon salt

for the Hazelnut cake
• 500 gr. hazelnut praline
• 16 egss
• 500 gr. confectionary sugar
• 300 gr. butter
• 660 gr. almond flour

for the Caramelized Hazelnuts
• 500 gr of toasted hazelnuts
• 200 gr of sugar
• 2 tbsp clarified butter

for the Chantilly
• 1 qt of heavy cream
• 1 vanilla bean
• 150 gr of sugar

for the Hazelnut cake

• Coat 4oz aluminum containers with butter and cornstarch so the cake doesn’t stick. Set aside.
• Place the diced butter and the praline in a bowl mix close to heat until the butter is incorporated
• At the same time put eggs and confectionary sugar in the mixer and whip until the volume is tripled.
• Incorporate the eggs into the praline mix with a spatula
• Add almond flour and incorporate with a spatula
• Fill the molds to the top

for the Caramelized Hazelnuts

• Put sugar and a little water in a rondo
• Cook until the syrup is thick
• Add toasted hazelnuts and mix with a spatula
• Remove from the heat and keep mixing
until the sugar becomes white
• Remove excess of sugar
• Cook with the butter until caramelized
• Set aside in a tray with parchment paper

for the Chantilly
• Mix vanilla beans (previously open in half and remove the insides) with ¼ of the heavy cream and sugar. Heat up and then mix with the rest of the heavy cream and sugar.
• Place in cooler in quarts.
• Put in a foam canister and add one charge.
• Set aside in cooler.

Before Service
• Cook the Cake in the oven at 370ºF for 20 minutes. Set aside at room temperature.

For service:
• Cut the cake in half and heat up in the oven for about 3 minuts.
• Cut that half cake in 4 pieces.
• Plate the cake
• Place one scoop of dulce de leche ice cream in the middle.
• Put Chantilly in between the pieces of cake.
• Drizzle everything with honey
• Sprinkle with maldon salt
• Sprinkle with confectionary sugar on top