Complexity level  

Makes 4 cakes

Café Ambré


1 Hazelnut Streusel
  • Butter 344 g
  • Brown sugar 168 g
  • Vergeoise sugar 95 g
  • Ground Hazelnut PatisFrance 440 g
  • Fleur de sel 5 g
  • Flour T55 308 g

Rub all of the ingredients together. Spread out to a 3-mm thickness in a 18-cm circle. Roll the remaining dough to a 1.8-mm thickness to cut out disks with a diameter of 4-cm. Bake the 18-cm baking disks at 145°C for 10 minutes.

2 Hazelnut Financier
  • Frianvit Patisfrance 290 g
  • Water 145 g
  • Brown butter 145 g

Melt the butter to get a brown butter. With the flat beater, mix the Frianvit, the butter at 60°C and the water for 3 minutes at medium speed. Add the hazelnut pure paste. Pour 150 g of the hazelnut financier onto the hazelnut streusel. Bake at 160°C for 20 minutes.

3 Hazelnut Mousseline Cream
  • Milk 223 g
  • Cream 55 g
  • Sugar 5 g
  • NH Pectin PatisFrance 2 g
  • Corn starch 2 g
  • Vanilla Pod PatisFrance 1 pc
  • Egg yolks 55 g
  • Butter 13 g
  • Praliné Collection Amande Noisette 55% Origine France PatisFrance 50 g
  • 83 g
  • Sugar 50 g

Bring to a boil the milk and cream, with the vanilla. Pour into the sugar, pectin, eggs and corn starch. Boil for 2 minutes then pour the praliné and the hazelnut pure paste. Blend and keep in the fridge. Once cooled down, add the soft butter and whip with the cream.

4 Choux Pastry
  • Water 250 g
  • Whole milk 250 g
  • Caster sugar 10 g
  • Salt 10 g
  • Butter 225 g
  • T55 Flour 275 g
  • Eggs 500 g

Boil the water and milk along with the butter, salt and sugar. Add the sieved flour and dry out the dough. Gradually add the eggs. At the bottom of a Flexipan® mold, place a disk of hazelnut streusel and place a small chou. Place another disk of hazelnut streusel on top. Bake at 210°C, then lower the oven temperature to 185°C for 30 to 35 minutes.

5 Glaze
  • 350 g
  • Grapeseed oil 60 g
  • 5 g
  • Toasted Chopped Almonds PatisFrance 60 g

Boil the water and milk along with the butter, salt and melt the chocolate. Add the oil and the hazelnut pure paste then blend. Add the toasted chopped almonds. Set aside and use at 32°C.

6 Assembly & Finishings
  • Glaze the edges of the streusel disk and hazelnut financier.
  • Using a Saint-Honoré nozzle, pipe the mousseline cream on top of the financier.
  • Fill in the bottom of the choux with some Pralinor 55% PatisFrance and place some mousseline cream on top.
  • Place seven choux on the mousseline cream.

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