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Chocolate Hazelnut Gâteau

Chocolate Hazelnut Gâteau

Nutty hazelnut dacquoise, crunchy hazelnut praline, decadent almond cacao sponge, velvety chocolate mousse covered in shiny cacao glaze.°

Recipe:

Hazelnut dacquoise (20X20)cm

• 88g Icing sugar

• 40g Almond ground

• 40g Hazelnut ground

• 120g Egg whites

• 6g Egg white powder

• 40g Sugar

1. Preheat oven to 170°C. Combine icing sugar, ground almond and hazelnut in a bowl. Mix well.

2. Combine sugar and egg white powder. Mix well.

3. Place egg white in mixing bowl with a whisk attachment and whisk at medium speed till white and foamy.

4. Add sugar mixture in 3 additions. Let each addition clear before adding the next. Continue whisking on medium speed for another 3 minutes for a more stable meringue.

5. Remove from the mixer and gently fold in the nuts mixture until just combined.

6. Spread mixture over prepared tray and bake for approx. 15 minutes or until golden brown. Dacquoise should have a dry crispy exterior, soft and moist interior.

Almond Cacao sponge (20X20)cm

• 120g Almond paste 50%

• 50g Icing sugar

• 55g Egg yolk

• 50g Whole egg

• 85g Egg white

• 24g sugar

• 30g Salted butter, melted

• 27g Cacao powder

• 15g Cake flour

• 15g Corn flour

1. Preheat oven to 170°C. Combine cacao powder, cake flour and corn flour, Sift and set aside.

2. In a mixing bowl, Combine almond paste, icing sugar, egg yolk and whole egg. Using a whisk attachment, whisk the mixture at high speed until pale and fluffy.

3. Fold in the sifted flour in 2 parts follow by the melted butter.

4. In a separate mixing bowl, combine egg white and sugar and whisk till firm peak.

5. Fold the meringue into the almond-flour batter till just combined.

6. Pour into prepared tray and bake for 20 minutes. Test doneness with a skewer, it should comes out clean.

7. Remove and cool on a cooling rack.

Praline Feuilletine

• 50g Milk chocolate

• 120g Hazelnut Praline paste

• 24g Salted butter

• 70g Paillete Feuilletine

1. Melt chocolate and butter together. Add the praline paste

2. Add in the feuilletine and mix till fully combined.

3. Spread the feuilletine mixture evenly onto the prepared Hazelnut dacquoise approx. 5mm thick.

4. Place it in the freezer to firm up.

Chocolate Glacage

• 175g Sugar

• 60g Glucose syrup

• 165g Cream

• 60g Cocoa powder *Valrhona/Cacao Barry brand

• 110g Ice cold water

• 5 pcs Gelatine sheets

1. Hydrate the gelatine sheets with the measured water. Set aside.

2. Combine sugar and cocoa powder in bowl. Mix well to disperse the cocoa powder.

3. In a pot, combine the cocoa-sugar, glucose and cream. Put on low heat and stir to dissolve the sugar. Do not boil the mixture.

4. Add in the hydrated gelatine together with the water and mix well.

5. Process with a hand blender to eliminate bubbles and emulsify the mixture to a smooth consistency.

6. Strain the mixture and cling wrap touching the surface.

7. Keep in the fridge overnight.

Chocolate Mousse

• 90g Sugar

• 40g Water

• 50g Whole egg

• 70g Egg yolk

• 220g Dark chocolate 65-70%

• 360g Whipped cream

1. Melt the chocolate and keep it warm. Set aside.

2. In a mixing bowl with a whisk attachment, combine whole egg and egg yolk. Whisk at medium speed till light and fluffy.

3. In a pot, combine sugar and water. Cook the syrup to 118°C.

4. Pour hot syrup into the whisking eggs gradually.

5. Whisk the mixture until is slightly warm, remove and mix in the melted chocolate.

6. Lastly fold in the whipped cream till all combined.

Assemble

1. Prepare a 20X20cm square ring.

2. Place the prepared dacquiose at the bottom and pour over half of the mousse.

3. Place the cacao sponge over the mousse and gently press it down.

4. Top off with remaining mousse. Level it evenly if necessary.

5. Put the cake in the freezer to set preferably overnight.

6. Melt the chocolate glacage over a double boiler on a gentle heat or using a microwave.

7. Heat the cake ring to unmold the cake.

8. Apply the glaze at 38°C.