Hazelnut Pudding
- By Admin
- December 06, 2023
BY NINA METAYER
HAZELNUT GENOA BREAD SPONGE CAKE – HAZELNUT FEUILLANTINE – PRALINE BAVARIAN CREAM – SABLÉ DOUGH – PRALINE SAUCE – CARAMEL GLAZE
For 20 individual pieces.
CHEF'S TIP: The caramel glaze is highly liquid which gives it some finesse. It should therefore be used colder, around 16°C
HAZELNUT GENOA BREAD SPONGE CAKE
320g marzipan
315g whole eggs
60g T55 flour
4g baking powder
100g butter
185g hazelnut almond praline
80g halved hazelnuts
PROCESS:
Mix the marzipan with the eggs in a mixer.
Add the previously sifted flour and baking powder, followed by the melted butter.
Once smooth, add the praline using a spatula. Roll out the Genoa bread to a thickness of 5mm.
Sprinkle the chopped hazelnuts over the biscuit. Bake for 10 minutes in a convection oven at 170°C.
Adjust cooking times to suit the oven if necessary. Cut out using a 50mm pastry cutter.
HAZELNUT FEUILLANTINE
200g hazelnut almond praline
50g 72% dark couverture chocolate
100g feuilletine (crushed gavottes)
2g salt bloom
PROCESS:
Heat the hazelnut almond praline and the dark chocolate in a bain-marie, before gently mixing with the feuilletine and the salt bloom.
Spread a thin and even layer on the hazelnut Genoa bread.
PRALINE BAVARIAN CREAM
375g liquid cream (for whipp cream 35%)
250g whole milk
60g egg yolk
10g sugar
55g gelatin mass (7.85g gelatin powder to 47.15g water)
150g hazelnut almond praline
PROCESS:
Whip the single cream using the electric whisk.
Bring the milk to a boil, and pour over the yolk and sugar mixture, mix and pour everything back into the saucepan.
Cook without boiling to 82°C. Mix with the gelatin mass, then with the praline.
Leave to chill somewhere cool until it reaches 28/30°C, stirring regularly. Gently mix with the whipped single cream.
SABLÉ DOUGH
230g butter
145g icing sugar
45g ground almond
1g salt
385g T55 flour
85g whole eggs
PROCESS:
Cream together the butter, icing sugar, ground almond, salt and T55 flour. Fold in the eggs. Once the dough is smooth, store somewhere cold. Roll out to 2.5cm. Cut to 55mm in diameter. Bake for 25 minutes in a convection oven at 150°C until golden brown.
PRALINE NIBS
(200g total)
250g hazelnuts
125g sugar
40g water
100g cocoa nibs
5g salt bloom
70g grapeseed oil
PROCESS:
Roast the hazelnuts at 140°C for 40 minutes. Cook the sugar and water to a caramel to obtain a brown caramel and pour over
the hazelnuts. Grind the praline in a mixer for 2 minutes before adding the nibs and the salt bloom. Depending on the texture, finish with the oil if required, mix for an additional 30 seconds and remove.
PRALINE SAUCE
200g praline nibs
100g hazelnut paste
PROCESS:
Mix everything together.
CARAMEL GLAZE
300g water
300g liquid cream (for whipp cream 35%)
375g sugar
50g water
25g cornstarch
60g gelatin mass (8.57g gelatin powder to 51.43g water)
PROCESS:
Bring the 300g of water and the cream to a simmer. Make a dry caramel, before removing from the heat and adding the 1st mixture. Mix the 50g of cold water with the cornstarch, before adding a little caramel and putting everything back in the saucepan, bring to a boil. Remove from the heat before adding the gelatin mass. Mix and strain before storing.
CHOCOLATE DECORATION
200g 72% dark couverture chocolate
PROCESS:
Soften the chocolate before using a brush to make small designs on clear acetate.
ASSEMBLY
Halved hazelnuts as required
PROCESS:
Pipe the praline Bavarian cream into the Mini dot silicone moulds, taking care to avoid air bubbles. Then add the Genoa bread sponge cake / feuilletine (feuilletine on top). Smooth and glaze. Place on the shortbread and decorate with praline sauce on top. Place the small chocolate decorations and half of a hazelnut.