Infiniment noisette délice (Print Version)
# Ingredients:
→ Hazelnut sponge
01 -
80g ground hazelnuts
02 -
4 large eggs
03 -
20g all-purpose flour
04 -
100g sugar
→ Praline mousse
05 -
3 gelatin sheets
06 -
200ml heavy cream
07 -
50ml milk
08 -
100g praline paste
→ Crispy base
09 -
50g crispy flakes
10 -
100g melted milk chocolate
11 -
50g praline paste
→ Coating
12 -
100g hazelnut glaze (store-bought or handmade)
# Instructions:
01 -
Turn your oven to 180°C to preheat. Cover a baking tray with parchment paper. Beat the eggs and sugar together until frothy. Gently fold in the ground hazelnuts and flour. Spread the batter evenly onto the lined tray and bake for about 12 to 15 minutes. Cool completely.
02 -
Combine the praline paste, crispy flakes, and melted chocolate in a mixing bowl. Spread the mixture in a 20cm circle on parchment paper. Chill in the fridge until it hardens.
03 -
Soak the gelatin sheets in cold water for 5 minutes. Warm the milk in a saucepan, then melt the softened gelatin in it. Stir the praline paste into the warm milk mixture until smooth. Once it cools a bit, whip the heavy cream until it forms soft peaks and fold it into the praline mixture.
04 -
Place the hazelnut sponge at the base of a 20cm cake ring. Lay the chilled crispy circle on top of the sponge. Spread the praline mousse over the other layers evenly, smoothing the top. Let it chill in the fridge for a minimum of 2 hours or until the mousse is firm.
05 -
Gently melt your hazelnut glaze until it's runny but not too hot. Pour it carefully over the set cake, ensuring it covers the whole surface evenly.