Hazelnut cube

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hazelnut praliné mousse with a liquid chocolate caramel heart! I’m totally in love with this taste combination ❤ this chique pastry is decorated with caramelized hazelnuts!!


pate sable
200g flour
70g butter
70g icing sugar
1 egg
a pinch of salt

chocolate financier
15g dark chocolate
37g almond flour
30g icing sugar
3g cornstarch
55g egg whites
15g whipped cream

hazelnut mousse
175ml whipped cream
100ml milk
30g egg yolks
30g sugar
2 gelatin leaves

22g roasted hazelnuts
14g sugar
4g water

chocolate caramel
15g sugar
8g glucose
33g whipped cream
8g milk
16g glucose
11g butter
dark chocolate

1 gelatin leaf
75g white chocolate
30g milk
7g water
12g glucose
beige colour

(Silikomart Cubo moulds)
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pate sablee:
knead a fine dough with all the ingredients and put in the fridge for 2 hours. Roll out thinly and take squares of the biscuit with baking forms, and bake at 170C for about 10 min.

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chocolate financier:
stir the almond flour, icing sugar and cornstarch. Add the egg whites with the whipped cream and the melted chocolate. Pour it into square baking forms and bake at 180C for about 15min.

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chocolate caramel:
heat the sugar and glucose till 185C, add the warm whipped cream, milk, glucose, vanilla bean seeds, and heat it till you get a nice creamy caramel, cool it till 70C, add the butter and the dark chocolate. Pour into the half-spheres silicone molds and put it in the freezer

hazelnut mousse:
for the hazelnut praline, heat the sugar and water till 121C, pour it over the roasted hazelnuts and cook till you get a dark brown caramel, leave to cool. Put it in a blender and mix till you get a nice hazelnut pasta.

Mix the egg yolks with the sugar. Heat the milk, add the egg yolks and cook together till 85C. Add the (pre) soaked gelatin and cool it till 30C. Add the hazelnut pasta and the mixed whipped cream. Pour the mousse into the moulds, place the frozen chocolate caramel and push it down a little, add a slice of chocolate financier on top and put it in the freezer

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heat the milk, water and glucose, add the (pre) soaked gelatin, pour over the chocolate and stir well. Add some light brown colour, till you get a nice beige glacage colour. Take a blender, mix through the glacage to remove the air bubbles and to make the glacage smooth and shiny. When the glacage has a temp. of around 34C, pour it over the frozen squares!

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divide each pastry over the pate sable and decorate it with caramelized hazelnuts!


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