Ingredients
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Hazelnut Cake:
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280 g hazelnut flour
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280 g granulated sugar
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420 g Eggs
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110 g melted butter
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90 g egg whites
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3 g cinnamon powder
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Cinnamon Custard:
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225 g Milk
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225 g Cream 35%
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3 g cinnamon powder
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120 g Egg Yolks
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120 g Sugar
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9 g silver gelatin sheets
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Hazelnut Crispy:
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185 g Milk chocolate 40%
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225 g Hazelnut praline 60%
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200 g Feuilletine crispsCornflakes
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South Indian Coffee Mousse:
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50 g south Indian coffee beans
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100 g Milk
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150 g Cream 35%
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30 g instant coffee powder
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15 g silver gelatin sheets
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745 g White chocolate 40%
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745 g whipping cream
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Glaze:
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45 g silver gelatin sheets
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250 g water for the syrup
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450 g granulated sugar
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450 g glucose syrup
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450 g Milk chocolate 40%
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320 g condensed milk
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180 g neutral glaze
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Caramelized Hazelnut:
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250 g hazelnuts
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100 g Sugar
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30 g Water
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1 g Sea Salt
Directions
How to Make the Hazelnut Cake:
- In a mixer with a paddle attached, combine the hazelnut flour, ground cinnamon, 225 g sugar, and eggs. Once combined, add the melted butter.
- Whip the egg white with 56 g sugar until it forms stiff peaks.
- Combine the two mixtures and bake at 180C for 15 minutes in a sheet pan lined with a silicone mat.
- Allow to cool and cut.
- Keep in the fridge.
How to Make the Cinnamon Custard:
- Heat the milk, cream, cinnamon, egg yolk, and sugar in a double boiler to 82C.
- Add the drained gelatin, strain and put into a round cake ring.
How to Make the Hazelnut Crispy:
- Melt the chocolate and praline paste together over a double boiler.
- Fold in feuilletine or cornflakes.
- Roll out between two sheets of parchment paper to 1.5 mm (1/4 inch) thickness and freeze until firm.
- Cut into rounds to fit into the cake ring.
How to Make South Indian Coffee Mousse:
- Infuse 50 g south Indian coffee, 100 g milk, and 150 g cream in a bowl and leave in the fridge overnight.
- Heat the coffee. Soak the gelatin in iced water, drain well, and add to the hot milk coffee infusion.
- 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.
- When the chocolate mixture reaches 30C, fold in the whipped cream.
How to Make the Glaze:
- Soak the gelatin in iced water until softened, then squeeze out the excess water and set aside.
- In a pot, bring the water, sugar, and glucose to a boil (103C), and stir in the drained gelatin.
- In a bowl, add the chocolate. Pour the hot mixture onto the chocolate and emulsify.
- Stir in the condensed milk and neutral glaze. Mix with a hand blender.
- The glaze will be ready when it reaches 35C.
How to Make the Caramelized Hazelnut:
- Warm the hazelnuts to 80C and cook the sugar and water to 118C. Add the hazelnuts to the syrup.
- Cook until caramelized. Add sea salt and spread the hazelnuts out.
How to Assemble:
- Line a ring mold with an acetate sheet.
- Building the cake upside down, pipe a layer of mousse into the mold.
- Place a custard insert into a mold. Spread the mousse on top of the (WHAT IS THIS?) crunch and cover with hazelnut cake.
- Set aside in the freezer. Remove the ring and warm the glaze to 35C and glaze the frozen cake.
- Decorate with fresh berries and caramelized hazelnuts.
