HAZELNUT
CAKE

Complexity level

Makes 3 deserts of 18 cm

Composition

Hazelnut Streusel
Pear Jelly
Hazelnut Financier
Deli Caramel
Vanilla Cream
Chocolate Almond Glaze

Steps

1 Hazelnut Streusel

Ingredients

Hazelnut in Powder PatisFrance 115 g

Butter 90 g

Brown sugar 65 g

Fleur de sel 1 g

Flour T55 80 g

Preparation

Mix all the ingredients together. Sieve the dough and pour about 100 g in circles with 16 cm diameter. Keep the rest to make the rim of the cake. Bake in the oven at 145°C for 15 minutes.

2 Pear Jelly

Ingredients

Puratos Topfil Pear 70% 300 g

Desert Jelly PatisFrance 10 g

Preparation

Heat the Topfil at 40°C, then mix with the Desert Jelly and set aside.

3 Hazelnut Financier

Ingredients

Frianvit PatisFrance 500 g

Fluid Praliné Hazelnut 50% 70 g

Water 250 g

Brown butter 250 g

Preparation

Melt the butter to get a brown butter. In a mixer, blend the Frianvit, butter at 50°C and water for 3 minutes at medium speed. Then add the praliné.
Pour 120 g of hazelnut financier over the hazelnut streusel, place 110 g of pear jelly on top and then cover with another 120 g of hazelnut financier.
Bake at 160°C for 20 minutes.

4 Deli Caramel

Ingredients

Puratos Deli Caramel 200 g

Preparation

Spread 80 g of Deli Caramel on the hazelnut financier in the shape of a rosette.

5 Vanilla Cream

Ingredients

Vanilla Pod PatisFrance 1 pc

Elgel PatisFrance 15 g

Beef Gelatin in Powder PatisFrance 6 g

Cream 60 g

Whole milk 135 g

Caster sugar 68 g

Yolk eggs 30 g

Butter 145 g

Hydration water 32 g

Fleur de sel 1 g

Whipped cream 180 g

Preparation

Make a pastry cream with the first 6 ingredients. After baking, add the gelatin mass and butter and mix. Immediately add the whipped cream and pour 140 g into a circle with 14 cm diameter.

6 Chocolate Almond Glaze

Ingredients

Belcolade Cocoa Butter Cacao-Trace 80 g

Belcolade Selection Lait 35% Cacao-Trace 660 g

Chopped Almonds PatisFrance 300 g

Clarified butter 260 g

Preparation

Melt all the ingredients at 35°C and add the chopped roasted almonds.

7 Assembly & Finishings

Ingredients

Preparation

Glaze the dessert with the chocolate almond glaze.
Using Miroir Plus Neutre PatisFrance, glaze the vanilla cream at 38°C.
Put the disc down at the centre of the hazelnut financier.
Decorate the rim with the hazelnut streusel.

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