By François Galtier
Ingredients
SOFT HAZELNUT CAKE
for 4 rings ø12 cm
- Egg White 75 g
- Sugar 75 g
- Egg 115 g
- Egg Yolk 50 g
- Sugar 165 g
- Roasted Hazelnut Powder 210 g
- Flour 50 g
- Salt 4 g
- Candia Professional Signature Gourmet Butter 95 g
CRISPY
- Dark Chocolate 65 100 g
- Hazelnut Praliné 50/50 200 g
- Oil 20 g
- Sea Salt 2 g
- Feuilletine 75 g
- Broken Roasted Hazelnut 50 g
CHOCO-NUTS SAUCE
- Candia Professional Whole Milk 150 g
- Dark Chocolate 60% 75 g
- Hazelnut Praliné 50/50 300 g
- Sea Salt 1,5 g
- Vanilla Bean 1 pc
LIGHT HAZELNUT MOUSSE
- Candia Professional Whole Milk 105 g
- Gelatin Mass (1/5) 30 g
- White Chocolate 30% 75 g
- Hazelnut Praliné 50/50 150 g
- Sea Salt 3 g
- Candia Professional Signature Whipping Cream 35% 500 g
TONKA CHANTILLY
- Candia Professional Signature Whipping Cream 35% 170 g
- Vanilla Bean 1 pc
- Rasped Tonka 2 g
- Gelatin Mass (1/5) 30 g
- White Chocolate 30% 220 g
- Candia Professional Signature Whipping Cream 35% 600 g
Composition
Soft Hazelnut Cake
Crispy
Choco-Nuts Sauce
Light Hazelnut Mousse
Tonka Chantilly
SOFT HAZELNUT CAKE
for 4 rings ø12 cm
Whip egg white and add gradually the first part of sugar. In another bowl, mix egg, egg yolk and second part of sugar. Add the hazelnut powder, flour, and salt, then melted butter only when the egg whites are ready. Mix delicately the both preparation and pour around 200 g per ø12 cm ring. Bake at 160°C for 20 minutes.
CRISPY
Melt the chocolate and mix with praliné and oil. Add all other ingredients and spread out 2mm on top of the disc of soft cake.
CHOCO-NUTS SAUCE
Warm up milk and pour on chocolate to melt all chocolate. Mix with praliné, salt and vanilla pulp to make a nice emulsion. Pour 120g on top of crispy and soft cake into ring ø12cm, then freeze.
LIGHT HAZELNUT MOUSSE
Boil milk with gelatin and pour on chocolate, praliné and salt. At 35°C mix delicately with semi-whipped cream.
TONKA CHANTILLY
Warm up cream with vanilla, tonka and gelatin mass, then pour on chocolate. Mix like a ganache and add liquid fresh cream at the end. Let cooling down in the fridge for few hours, and whipt the quantity you need in the last time.
MONTAGE
Fill half of Universo 600 silicon mold with mousse, push the frozen insert made from soft cake, crispy and sauce, then freeze. Unmold, and pipe tonka Chantilly with small leaf nozzle, to cover all the cake. Start from the side and finish in the middle. Decorate with some gold flakes.
