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Small hazelnut, gianduja and vanilla cake
🇧🇷Brazil
•View in original language
(Português)
0 min(s)
8 servings
Gabriela Barbosa
@gabrielabsantos- Ingredients
- Recipe
- butter60 g
- brown sugar60 g
- Hazelnut Powder75 g
- wheat flour60 g
- follor de sal05 to taste
- zest of a lemon. l
- 📍For the hazelnut soft cookie:. l
- whole eggs75 g
- from gems30 g
- brown sugar80 g
- hazelnut powder130 g
- flour30 g
- warm melted butter60 g
- egg white60 g
- sugar45 g
- 📍For the vanilla tonka whipped ganache:. l
- whole cream160 g
- white chocolate90 g
- vanilla pod1 cup
- a little grated tonka bean1 to taste
- 📍For the cream (to make the creamy gianduja):. l
- milk125 g
- full cream125 g
- from gems50 g
- sugar25 g
- gelatin (1 sheet)2 g
- 📍For the creamy gianduja:. l
- milk gianduja125 g
- cream (recipe above)125 g
- Preheat the oven to 160°C in convection.
- Mix the butter, brown sugar, flour, hazelnut powder and fleur de sel. Add the zest of a lemon.
- Roll out the dough to 3 or 4 mm and cut circles 8 cm in diameter (save the dessert circles for cooking).
- Place them on a silpat mat placed on a perforated plate.
- Bake for about 15 minutes.
- While the streusel is cooking, prepare the hazelnut cake.
- 📍For the soft hazelnut cookie:
- Melt the butter in the microwave.
- Whisk the whole eggs, yolks and icing sugar.
- Then add the hazelnut powder, flour and warm melted butter.
- In a small bowl, beat the egg whites until stiff. Add sugar in 3 times.
- Gently add 85 g of this meringue to the first preparation.
- At the end of the streusel's 15 minutes of cooking, let it cool and pour the soft hazelnut cookie mixture over it halfway through the circles (about 55g of dough for me). Always cook at 160°C for 20 to 25 minutes.
- Remove from the oven, unmold the cookies.
- 📍For the vanilla tonka ganache:
- Break the white chocolate into pieces in a container (you can melt it slightly in a bain-marie or in the microwave).
- In a saucepan, heat 90 g of cream with the chopped and scraped vanilla bean and a little grated tonka bean and bring to the boil. Then cover and leave to infuse for 15 minutes.
- Remove the vanilla pod and reheat the cream.
- Pour a third of the cream over the white chocolate and stir with a spatula to create an emulsion. Then pour a second third and then a third to obtain a homogeneous mixture.
- Add the rest of the well-chilled cream, mix again. Mix for a few seconds with an immersion blender to homogenize the whole.
- Film on contact and place in a cool place for several hours (ideally overnight)
- 📍For the cream (to make the creamy gianduja):
- Soak the gelatine sheet in cold water.
- In a small saucepan, heat the milk and cream.
- In a bowl, beat the yolks with the sugar.
- Pour the contents of the pan over the yolk and sugar mixture, mix well with a whisk and bring everything back to the heat.
- Cook until the temperature reaches 83°C, stirring constantly with a rubber spatula. Just make small 8s in the cream to blend. Be careful not to boil the cream (at the risk of curdling the eggs).
- Off the heat, add the well-drained gelatin. Sift the cream and allow time to prepare the rest. To prevent a small crust from forming, I stir the cream from time to time.
- 📍For the creamy gianduja:
- Cut the gianduja into pieces and melt in a bain-marie or in the microwave.
- Pour the hot cream over the melted gianduja in 3 times as for the ganache, using a spatula
- Emulsify everything using an immersion blender.
- Pour into a plate and film on contact. Refrigerate for at least 1 hour.
- 📍For assembly: Place the creamy gianduja in a 15mm diameter smooth rust pastry bag.
- Place the praline in a piping bag without a nozzle.
- Beat the ganache in the mixer, it should have a very smooth consistency. Place in a pastry bag fitted with an F8 nozzle.
- Using a pastry brush, coat the sides of each cookie with neutral frosting and roll them in the shredded coconut.
- Using a cupcake corer, remove the center of the soft hazelnut to secure the praline.
- Pour the praline into the small cavity.
- Top with a nice touch of creamy gianduja.
- Pour the whipped ganache over the cream, making a beautiful spiral.
- Place in the fridge while waiting for tasting.
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