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Recipe Step by Step
Step01
Cookable Coffee & Extra Dark Ganache
250g Heavy cream 36%
45g Organic coffee bean paste
20g Invert sugar
15g Cornstarch
250g Extra Noir 53%
Heat the cream and the coffee paste and cook them with the invert sugar and starch as you would for a pastry cream.
Combine it with the melted chocolate at 130°F (55°C), whisk it to give it a smooth texture and arrange it on your desserts.
Freeze.
Combine it with the melted chocolate at 130°F (55°C), whisk it to give it a smooth texture and arrange it on your desserts.
Freeze.
Step02
Beurre Manié with for cake
120g European-style butter
30g Pastry flour
Mix the creamed butter with the flour.
Step03
Hazelnut & Dark Chocolate Chip Cake Batter
510g Eggs
150g Invert sugar
250g Sugar
175g Toasted hazelnut flour
250g Pastry flour
15g Baking powder
220g Whole milk
30g Heavy cream 36%
200g Clarified butter
210g Dark chocolate chips 52%
Mix together the eggs, invert sugar and sugar.
Add the sifted hazelnut flour and all-purpose flour with the baking powder. Combine this with the milk, cream and melted liquid butter.
Once the cake mixture has cooled, add the chocolate chips.
Add the sifted hazelnut flour and all-purpose flour with the baking powder. Combine this with the milk, cream and melted liquid butter.
Once the cake mixture has cooled, add the chocolate chips.
Step04
Hazelnut Dacquoise
70g Pastry flour
210g Hazelnut flour
245g Confectioner’s sugar
335g Egg whites
9g Albuwhip powdered egg whites
125g Sugar
As needed Whole roasted hazelnuts
Sift the flour, hazelnut flour and confectioner’s sugar.
Mix together the egg whites with the dried egg white then beat them, gradually adding in the (superfine) sugar.
Finish off by folding in the sifted mixture and coarsely ground hazelnuts using a spatula.
Pipe out the mixture.
Sprinkle on a few hazelnut pieces.
Mix together the egg whites with the dried egg white then beat them, gradually adding in the (superfine) sugar.
Finish off by folding in the sifted mixture and coarsely ground hazelnuts using a spatula.
Pipe out the mixture.
Sprinkle on a few hazelnut pieces.
Step05
Caraibe, Hazelnut & Coffee Crunchy Coating
1130g Caraibe 66%
150g Grape seed oil
195g Toasted chopped hazelnuts
45g Organic coffee bean paste
Melt the chocolate.
Mix it with the grape seed oil, chopped hazelnuts and organic coffee bean paste. Use at 95°F (35°C).
Mix it with the grape seed oil, chopped hazelnuts and organic coffee bean paste. Use at 95°F (35°C).
Assembly and finishing
Assembly:
Make the ganache, pour into a 3cm half-sphere silicone mold, let it set for at least 2 hours in the refrigerator and freeze it.
Prepare the beurre manié and use a brush to grease the molds.
Make the cake mix and use a piping bag to put 160g into each mold (use a DeBuyer silicone mold with 17.5×4.5×4.5cm cavities).
Bake at 320°F (160°C) for approx. 16 minutes.
Leave to cool and place 4 half-spheres of ganache spread along the length of the cake. Freeze.
Make the hazelnut dacquoise.
Using a piping bag fitted with a plain round 12mm nozzle, fill in the edges of the half-spheres with dacquoise.
Using a piping bag fitted with a fluted tip, place 4 swirls of dacquoise on the ganache half-spheres.
Sprinkle lightly with confectioner’s sugar and bake for 12-14 minutes at 355°F (180°C).
Leave it to cool and freeze.
Finishing:
Make the crunchy coating, turn out the cakes and dip their bases in the coating up to the same level as the dacquoise. Let the coating set. Finish off with a CHOCOLATREE “Yellow Polkadot Fairy Light Transfer (12472CCZ / 46926)” chocolate decoration.