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South Indian Coffee, Cinnamon & Hazelnut Entremet

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South Indian Coffee, Cinnamon & Hazelnut Entremet

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Ingredients

Hazelnut Cake:
280 g hazelnut flour
280 g granulated sugar
420 g Eggs
110 g melted butter
90 g egg whites
3 g cinnamon powder
Cinnamon Custard:
225 g Milk
225 g Cream 35%
3 g cinnamon powder
120 g Egg Yolks
120 g Sugar
9 g silver gelatin sheets
Hazelnut Crispy:
185 g Milk chocolate 40%
225 g Hazelnut praline 60%
200 g Feuilletine crisps Cornflakes
South Indian Coffee Mousse:
50 g south Indian coffee beans
100 g Milk
150 g Cream 35%
30 g instant coffee powder ⁣
15 g silver gelatin sheets
745 g White chocolate 40%
745 g whipping cream
Glaze:
45 g silver gelatin sheets
250 g water for the syrup
450 g granulated sugar
450 g glucose syrup
450 g Milk chocolate 40%
320 g condensed milk
180 g neutral glaze
Caramelized Hazelnut:
250 g hazelnuts
100 g Sugar
30 g Water
1 g Sea Salt
  • Medium

Ingredients

  • Hazelnut Cake:

  • Cinnamon Custard:

  • Hazelnut Crispy:

  • South Indian Coffee Mousse:

  • Glaze:

  • Caramelized Hazelnut:

Directions

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How to Make the Hazelnut Cake:

  1. In a mixer with a paddle attached, combine the hazelnut flour, ground cinnamon, 225 g sugar, and eggs. Once combined, add the melted butter.
  2. Whip the egg white with 56 g sugar until it forms stiff peaks.
  3. Combine the two mixtures and bake at 180C for 15 minutes in a sheet pan lined with a silicone mat.
  4. Allow to cool and cut.
  5. Keep in the fridge.

How to Make the Cinnamon Custard:

  1. Heat the milk, cream, cinnamon, egg yolk, and sugar in a double boiler to 82C.
  2. Add the drained gelatin, strain and put into a round cake ring.

How to Make the Hazelnut Crispy:

  1. Melt the chocolate and praline paste together over a double boiler.
  2. Fold in feuilletine or cornflakes.
  3. Roll out between two sheets of parchment paper to 1.5 mm (1/4 inch) thickness and freeze until firm.
  4. Cut into rounds to fit into the cake ring.

How to Make South Indian Coffee Mousse:

  1. Infuse 50 g south Indian coffee, 100 g milk, and 150 g cream in a bowl and leave in the fridge overnight.
  2. Heat the coffee. Soak the gelatin in iced water, drain well, and add to the hot milk coffee infusion.
  3. Melt the white chocolate, pour around 1/3 of the hot milk on top of the chocolate and whisk to obtain a smooth texture. Add the remaining milk.
  4. When the chocolate mixture reaches 30C, fold in the whipped cream.

How to Make the Glaze:

  1. Soak the gelatin in iced water until softened, then squeeze out the excess water and set aside.
  2. In a pot, bring the water, sugar, and glucose to a boil (103C), and stir in the drained gelatin.
  3. In a bowl, add the chocolate. Pour the hot mixture onto the chocolate and emulsify.
  4. Stir in the condensed milk and neutral glaze. Mix with a hand blender.
  5. The glaze will be ready when it reaches 35C.

How to Make the Caramelized Hazelnut:

  1. Warm the hazelnuts to 80C and cook the sugar and water to 118C. Add the hazelnuts to the syrup.
  2. Cook until caramelized. Add sea salt and spread the hazelnuts out.

How to Assemble:

  1. Line a ring mold with an acetate sheet.
  2. Building the cake upside down, pipe a layer of mousse into the mold.
  3. Place a custard insert into a mold. Spread the mousse on top of the (WHAT IS THIS?) crunch and cover with hazelnut cake.
  4. Set aside in the freezer. Remove the ring and warm the glaze to 35C and glaze the frozen cake.
  5. Decorate with fresh berries and caramelized hazelnuts.
South Indian Coffee, Cinnamon & Hazelnut Entremet
South Indian Coffee, Cinnamon & Hazelnut Entremet

Ruchit Harneja

Profoundly creative, innovative and self-motivated, Chef Ruchit Harneja is the Pastry Chef at Musaafer. Prior to joining the Spice Route Co,  Chef Ruchit worked as a Sous Chef at Andaz Delhi – a concept by Hyatt.

A graduate of the Institute of Hotel Management in Bangalore, Chef Ruchit began his career with the Taj Hotels group as a trainee chef, where he eventually took over the pastry operations of the Taj Mahal Hotel in New Delhi.

Chef Ruchit is not only well-known for his flavors, techniques, and expertise in Indian desserts, but also for his creative food presentations. He is notorious for his unique style of incorporating his own phenomenal and unusual spice blends in his desserts.

He is extremely zealous when he assimilates his own blends of seasonal spices to desserts. He has created numerous spice blends differentiating by their cooling, warming, baking and digestive nature. Each and every spice blend has a different note and reaction when it comes to pairing with ingredients and cooking technique. These spices are fostering Indian cuisine since ancient age.

For example, Powder of green cardamom seeds is always used with Indian desserts because they not only impart flavor to the dish but also because of the essential oils present, it stimulates proper secretion of gastric juices and acids in stomach which aids digestion. The cooling properties present in the spice are considered to be anti-depressant and fatigue boosting.

Similarly each and every spice has its own properties and response to the product in which it is being used.

 

For more information about him, check out our interview with Ruchit.

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