By François Galtier
Ingredients
SOFT CAKE HAZELNUT RASPBERRY
for 1 plate 60x40cm
- Egg White 150 g
- Sugar 150 g
- Egg White Powder 14 g
- Sugar 330 g
- Egg Yolk 210 g
- Raspberry Puree 190 g
- Hazelnut Powder 430 g
- Flour T55 100 g
- Candia Professional Signature Gourmet Butter 200 g
CRISPY GIANDUJA RASPBERRY
for 25 cakes
- Milk Hazelnut Gianduja 240 g
- Oil 24 g
- Feuilletine 100 g
- Freeze Dry Raspberry Crumb 24 g
- Dry Rose Petals 3 g
GIANDUJA CREAMY
for 25 cakes
- Candia Professional Whole Milk 200 g
- Gelatin Mass (1/5) 45 g
- Milk Hazelnut Gianduja 350 g
- Candia Professional Signature Whipping Cream 35% 400 g
HAZELNUT CHANTILLY
for 25 Cakes
- Candia Professional Signature Whipping Cream 35% 375 g
- Gelatin Mass (1/5) 45 g
- White Chocolate 30% 300 g
- Pure Hazelnut Paste 100% 60 g
- Candia Professional Signature Whipping Cream 35% 750 g
DECORATIONS
- Chopped Roasted Hazelnut SQ
- Dry Rose Petals SQ
- Gold Flakes SQ
Composition
Soft Cake Hazelnut Raspberry
Crispy Gianduja Raspberry
Gianduja Creamy
Hazelnut Chantilly
Decorations
SOFT CAKE HAZELNUT RASPBERRY
for 1 plate 60x40cm
Whip egg white with sugar added gradually to make a meringue. In same time premix egg white powder with sugar, then mix with egg yolk and puree. When the meringue is ready mix the egg preparation with powder and warm melted butter, then incorporate delicately the meringue. Spread out around 1700g per silicon frame 60x40cm and bake around 30 min at 160°C in ventilated oven. Cut the heart shape with cuter.
CRISPY GIANDUJA RASPBERRY
for 25 cakes
Melt gianduja with oil and mix with all other ingredients. Spread out a thin layer on top of the cake base (thickness of raspberry crumb).
GIANDUJA CREAMY
for 25 cakes
Warm up milk with gelatin and pour on gianduja to make a ganache. Add liquid cold fresh cream at the end and blend before letting crystallize in refrigerator. Mix gently the creamy from refrigerator and pipe heart shape with round nozzle ø13 on top of crispy, then freeze.
HAZELNUT CHANTILLY
for 25 Cakes
Warm up the cream with gelatin and mix with chocolate and hazelnut to make a ganache. Add gradually liquid cold fresh cream and let cooling down in refrigerator. Whip in last time the needed quantity.
DECORATIONS
Use at the end as topping for decoration.
MONTAGE
Whip the Chantilly to soft pick texture and dip with BBQ wood stick the frozen insert of cake, crispy and creamy to make around 5mm thickness all around. Freeze and pipe the same Chantilly with small “V” nozzle to make some lines. Sprinkle all elements on top for decoration.
