Recipe of the month

NUT CRACKER

Recipe for 8 cakes (14 cm x 8 cm).

SOFT FLOURLESS HAZELNUT SPONGE

  • Butter, softened 400 g
  • Icing sugar 380 g
  • Almond powder 480 g
  • Eggs 600 g
  • Orange zest 1 piece

Whip butter with sugar and almond powder.
Gradually add eggs with zest.
Spread into a half frame (30 x 40 cm) lined with a silicon mat. Bake at 160°C for approximately 40 minutes.


CHOCOLATE HAZELNUT SPREAD

  • Water 45 g
  • Caster sugar 120 g
  • Glucose syrup 30 g
  • Cream 35% fat 450 g
  • Invert sugar 60 g
  • Hazelnut paste 50 g
  • Salt "fleur de sel" 1 g
  • Milk hazelnut gianduja 35% 260 g
  • Couverture coeur de Guanaja 80% (Valrhona) 20 g

Cook a caramel with water, sugar and glucose.
Deglaze with hot cream with invert sugar, hazelnut paste and salt. Pour onto Gianduja and couverture and emulsify with hand blender.


HAZELNUT PRALINE WITH FLEUR DE SEL

  • Water 60 g
  • Caster sugar 180 g
  • Almond, roasted 70 g
  • Hazelnut 200 g
  • Salt "fleur de sel" 2 g

Roast almonds at 150°C for 25-30 minutes. Boil water with sugar. Add warm roasted almonds and hazelnuts.
Continue to stir on the heat until a golden caramel forms.
Add salt and set aside to cool.
Blend in a Robot-Coupe® to form a paste.


MILK CHOCOLATE DECORATION

  • Milk chocolate 300 g

Temper chocolate and spread between two guitar sheets.
Before the chocolate has completely set, cut 14 x 8 cm before piercing with two different piping tips.
Leave to set at 16°C.


ASSEMBLY AND FINISHING

  • Chopped hazelnuts, roasted 500 g

Spread chocolate hazelnut spread onto soft sponge.
Cut 8 rectangles the same size before placing on top of each other. Briefly blast freeze before enrobing with chopped, roasted hazelnut. Place a milk chocolate rectangle. Pipe hazelnut praline in the holes.

Recipe given by

M.O.F. Pâtissier-Confiseur 2015, consultant formateur.

CAKE IDEA? WHY THIS SHAPE?

A form that is both structured and very indulgent A form that is both structured and very indulgent.


THE FLAVOURS?

When you have tasted it, you will understand I am capable of devouring it all by myself!!


THE TECHNICAL STEP?

Masking is not the simplest. It allows you to acquire dexterity.


CAREFUL

Properly emulsify the sponge to lighten it and make it soft.


PROFITABILTY?

It can be produced in large quantities, which lowers the production cost.

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