Mocha rochers

this is a very trendy pastry full of almonds, hazelnuts and chocolate, with a little touch of coffee in it!

and I’m especially in love with the coating of this pastries, a milk chocolate with caramelized hazelnuts!


crunchy crumble
25g grounded almonds
25g sugar
25g flour
25g butter
10g grounded hazelnuts
30g white chocolate
15g praliné
15g feuilletine

genoise biscuit
100g eggs
60g sugar
60g flour

coffee syrup
160g water
75g sugar
15g strong coffee

coffee buttercream
100g eggs
40g water
130g sugar
200g butter
30g strong coffee

caramelized hazelnuts
10g water
10g sugar
100g hazelnuts

rocher coating
140g milk chocolate
40g oil
40g caramelized hazelnuts

caramelized hazelnuts:
bring the water and sugar to the boil, and pour it over the fine chopped hazelnuts. Divide this over a baking tray and bake at 160C for about 20 min. and leave to cool

crumble all the ingredients together and rub gently between your hands. Stop rubbing when crumbs arise (so do not knead!) divide over a baking tray and bake at 160C for about 20 min. leave to cool. Add the hazelnuts, praliné, feuilletine and the melted white chocolate. Divide the crumble evenly over the bottom of a square baking form and put it in the fridge

genoise biscuit:
put the eggs and the sugar in a bowl and heat it (au bain-marie), under continuously stirring, till 50C, remove from the heat and mix till the mixture cool down. Stir carefully the sifted flour/cocoa into the mixture. Divide over a 15cm baking ring and bake at 180C for about 20 min. leave to cool and cut the biscuit through the middle and take squares (with the baking forms)

coffee syrup:
bring the water and the sugar to the boil, remove from heat and add the coffee and leave it to cool. Sprinkle the genoise with this syrup

coffee buttercream:
mix the eggs (they must increase in volume). Bring the water and sugar to the boil until 115C, pour this sugar syrup slowly over de egg mixture and continue to mix until the mixture is cooled. Add the butter (at room temp.), mix it, and add the coffee. Now you get a really nice coffee cream! add some coffee cream over the crumble (in the square baking forms), put a biscuit layer on it, add some coffee cream, a biscuit layer, coffee cream and the last biscuit layer. Finally add a thin layer of butter cream, remove the pastry from the baking form and put it in the fridge

rocher coating:
melt the oil and chocolate till 45C, add the caramelized hazelnuts, cool till 35C and pour over the pastries

decorate the pastry with the coffee cream and caramelized hazelnuts!

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