You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Celebrate Love
Hazelnut & Orange Mini Ice Cream Cake
Made with Hazelnut Praliné
Makes 42 shareable desserts
5 stepsRecipe Step by Step
Step01
MOIST HAZELNUT SPONGE
500g Napoli hazelnut flour
400g Sugar
740g Eggs
200g European-style butter
160g Egg whites
100g Sugar
Blend the hazelnut flour, sugar and eggs in a stand mixer, then incorporate the melted butter. Beat together the egg whites and sugar.
Fold together these two mixtures.
Bake at 355°F (180°C) for 15/20 minutes
Fold together these two mixtures.
Bake at 355°F (180°C) for 15/20 minutes
Step02
BLOOD ORANGE SORBET
305g Water
365g Sugar
70g Liquid glucose DE40
30g Invert sugar
6g Profiber
1220g 100% Moro & Taracco blood orange purée
Pour the water into a saucepan.
At 85°F (30°C), add the sugars (sugar, glucose powder and invert sugar).
At 115°F (45°C), finish incorporating the ingredients by adding the combined stabilizer mixed with approx. 10% of the sugar you weighed out initially.
Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C).
Mix the syrup and fruit purée, then use an immersion blender to blend them.
Leave the mixture to sit for at least 4 hours.
Mix and churn at between 15/20°F (-6/-10°C).
At 85°F (30°C), add the sugars (sugar, glucose powder and invert sugar).
At 115°F (45°C), finish incorporating the ingredients by adding the combined stabilizer mixed with approx. 10% of the sugar you weighed out initially.
Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C).
Mix the syrup and fruit purée, then use an immersion blender to blend them.
Leave the mixture to sit for at least 4 hours.
Mix and churn at between 15/20°F (-6/-10°C).
Step03
HAZELNUT PRALINÉ CRÉMEUX 66%
50g Water for the gelatin
10g Powdered gelatin 220 Bloom
160g Whole milk
900g 66% hazelnut praliné
570g Whipping cream
Heat the milk and add the bloomed gelatin.
Pour the hot milk onto the praliné and combine the two.
Immediately mix using an immersion blender to create a perfect emulsion. Add the chilled cream while you are mixing.
Pour the hot milk onto the praliné and combine the two.
Immediately mix using an immersion blender to create a perfect emulsion. Add the chilled cream while you are mixing.
Step04
HAZELNUT SHORTCRUST PASTRY
340g French-style pastry flour
45g Napoli hazelnut flour
130g Confectioners’ sugar
3g Salt
180g European-style butter
75g Eggs
Mix the dry ingredients with the cold, cubed butter.
As soon as the mixture is completely even, add the cold eggs. As soon as you have a smooth dough, stop mixing.
Store in the refrigerator or spread out immediately.
Bake at 300°F (150°C).
As soon as the mixture is completely even, add the cold eggs. As soon as you have a smooth dough, stop mixing.
Store in the refrigerator or spread out immediately.
Bake at 300°F (150°C).
Step05
ORANGE BLOSSOM WATER ABSOLU GEL
100g Absolu Cristal Neutral Glaze
10g 100% Moro & Taracco blood orange purée
4g Orange blossom water
Bring the Absolu Cristal to a boil with the orange blossom water and blood orange purée. Strain.
Immediately apply at approx. 175°F (80°C) using a spray gun or brush.
Immediately apply at approx. 175°F (80°C) using a spray gun or brush.
Assembly and finishing
Prepare the sorbet, crémeux, shortcrust pastry and sponge.
Add 1000g of sponge to a 40 × 60cm frame. Bake and set aside in the freezer. Spread 800g of crémeux on each sponge. Freeze.
Churn the sorbet, then spread 2000g on one sheet of crémeux-covered sponge. Immediately cover it with a second sheet of crémeux-covered sponge. Freeze.
Cut to your choice of shape.
- Finger shape: 84 rectangles (8 x 3cm)
- Club shape: 80 clubs (7 x 7cm squares cut diagonally)
Flower decoration: Roll the shortcrust pastry into a thin sheet, then cut into shapes.
Bake for 10 minutes at 300°F (150°C) on a woven-effect silicone mold to give the decorations a curved, three-dimensional look. Put a drop of gel in the middle.