For
1
servings
Hazelnut sponge cake
280 g dark cassonade sugar (1)
229 g eggs
76 g icing sugar
305 g hazelnut powder
382 g egg white
61 g dark cassonade sugar (2)
153 g flour
9,2 g baking powder
153 g hazelnut oil
153 g Debic butter, Brioche
Araguani Crèmeux
566 g milk
566 g Debic Stand & Overrun
264 g egg yolk
266 g sugar
679 g dark chocolate 72%
Coffee cream
145 g coffee beans
855 g milk
9 g instant coffee powder
30 g gelatin powder 200 bloom
152 g water
1315 g white chocolate
1332 g Debic Stand & Overren
Chocolate dip
1400 g dark chocolate 865
360 g hazelnut oil
400 g grounded almonds
Coffee glaze
560 g water
850 g sugar
850 g glucose syrup
60 g gelatin powder 200 bloom
300 g water
570 g condensed milk
850 g white chocolate
12 g titan dioxide
10 g Trablitt®
Preparation
Slightly whisk the eggs with the brown sugar (1). Mix with the hazelnut powder and icing sugar. whip the gg whites with the sugar (2). Combine. Add the sifted flour and baking powder. Add and mix the melted butter and oil thoroughly. Spread on a baking tray. Bake at 175°C during 20 minutes.
Heat the milk, the cream, the sugar to 60°C. Add the egg yolk and bring to 85°C (anglaise). Pour over the dark chocolate and emulsify with a hand blender. Use 2 kg for the frame, the rest is for quenelles.
Boil the milk and add the coffee beans. Let infuse for 15 minutes. Use 662 g infused milk and add the instant coffee. Pour over the white chocolate and emulsify with a hand blender. Add the melted gelatin mass. At 30°C fold in the semi whipped cream. Use 3,2 kg for the frame , the rest is to prepare quenelles.
Mix all ingredients and use at 30°C. Dip the cakes for 2/3 in the mixture and place on baking paper to crystalize.
Heat the water, the glucose, the sugar and the white color at 90°C. Add the condensed milk. Add the gelatin mass. Emulsify with the white chocolate, using a hand blender. Add the coffee extract. Use at 35°C.
Assembly
Use a 4 cm high frame. Place in the hazelnut sponge cake. Pour the crèmeux on top of the cake and freeze. Bring in the coffee cream, deal and freeze again. Glaze the surface with the coffee glaze. Cut the cakes in desired form. Dip into the chocolate dip.
Finishing touch
Finish with the quenelles and syphon sponge cake.
