PASSION ALMOND
HAZELNUT CAKE

Complexity level  

For 3 disks of 180 mm or 3 Silikomart® Eclipse mold

Café Ambré

Steps

1 Madeleine Praliné Biscuit
Ingredients
  • Patis’Madeleine PatisFrance 250 g
  • Butter 160 g
  • Water 80 g
  • 100 g
Preparation

Boil the water and the butter, pour over the Patis’Madeleine mix and add the praliné. Pour in a frame and bake at 220°C for 12 minutes. Cut 3 disks of 160 mm of diameter.

2 Crunchy
Ingredients
Preparation

Spread 100 g per disk.

3 Hazelnut Cream
Ingredients
  • Délicecrem NAFNAC PatisFrance 65 g
  • Milk 370 g
  • 60 g
  • 35 g
  • Belcolade Selection Lait 35% Cacao-Trace 40 g
  • 55 g
  • Whipped cream 400 g
Preparation

Mix the milk and the Délicecrem to make a custard cream. Melt the chocolate and cocoa butter. Add the praliné and the Pralirex, mix them with the custard cream and heat up at 30°C. Add the whipped cream and pour into a 160 mm of diameter ring. Put in the freezer.

4 Coconut Infusion
Ingredients
  • Granulated Coconut PatisFrance 250 g
  • Cream 800 g
Preparation

Blend together and leave for 24 hours before use or heat the cream at 50°C blend with the coconut and leave to infuse for 2 hours.

5 Passion Fruit Mousse
Ingredients
  • Starfruit Passion Fruit PatisFrance 330 g
  • Sugar 60 g
  • Elsay Patisfrance 30 g
  • 100 g
  • Belcolade Sélection Blanc 34% Cacao-Trace 110 g
  • Whipped cream 1000 g
  • Egg whites 120 g
  • Sugar 250 g
  • Water 80 g
Preparation

Boil the Starfruit, the sugar (1) and the Elsay together. Pour on the cocoa butter and the chocolate. Mix. Cook the sugar (2) and water at 124°C pour over the egg whites and whip them. Once the passion fruit cream is at 25°C, add the whipped cream and the meringue.

6 Whipped Coconut Ganache
Ingredients
  • Coconut infusion 600 g
  • Belcolade Sélection Blanc 34% Cacao-Trace 150 g
Preparation

Filter the coconut infusion. Heat 150 g with the chocolate. Add 450 g of cold infusion mix and cool down. Whip the ganache and poaching inside a 140 mm of diameter ring.

7 Yellow Glaze
Ingredients
  • Miroir Plus Neutre PatisFrance 1000 g
  • Water 100 g
  • Yellow dye 0.5 g
Preparation

Dissolve the dye in water, mix with the Miroir Plus Neutre and bring to a boil. Glaze at 35°C.

8 Assembly and Finishings
Ingredients
Preparation
  • Cover the mould with the passion fruit mousse to avoid bubbles and fill to the half.
  • Put the frozen hazelnut cream.
  • Add a bit of mousse.
  • Seal with the madeleine and crispy and put back in the frezer
  • Unmold and place a 140 mm of diameter ring in the center. Glaze around it and remove the ring.
  • Put in center the whipped ganache.
  • Decorate with a chocolate circle, small strips, and some coconut chips.

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