- Praline Paste
230 g sugar
230 g hazelnuts
- Toast hazelnuts in the oven on 190 degrees for about 7 minutes. Let them cool and peel them in a kitchen towel.
- Cook half of the sugar until it turns brown.
- Add rest of the sugar and cook until it’s melted and brown. Turn of the heat and fold in your toasted hazelnuts.
- Pour the caramelized hazelnuts onto a silicone mat and let them cool completely. Blend the praline in a food processor until it turns into a paste.
- Branchli (Swiss chocolate bar) x24
150 g powdered sugar
200 g dark couverture
50 g cocoa butter
50 g butter
- Melt both couvertures and mix them with the praline paste.
- Melt dark couverture, cocoa butter and butter separately.
- Mix all ingredients together.
- Let the mixture set in the fridge. Mix every 3 minutes.
- Pour it in a piping bag with a round tip (17 mm)
- Pipe long stripes and let them set.
- Cut them all in half, except one. The long one is for the cake.
- Place them in the freezer. (The glaze will set faster.)
- By the way. I melted the remaining excess and poured it into chocolate pyramid molds.
- Chocolate Hazelnut Glaze
700 g dark chocolate
200 g grape seed oil
210 g hazelnuts, toasted, peeled
- Chop hazelnuts finely.
- Melt chocolate over a water bath until half of it is melted.
- Mix well until all chocolate is melted. The temperature should be 34 degrees.
- Add oil and mix well.
- Add hazelnuts.
- Use at 31 degrees.
- Pour glaze over the chocolate bars.
- Place them on a tray with parchment paper and let them cool in the fridge.
- Store them in the fridge. Because of the butter, they get a little soft at room temperature. The chocolate bars last for about 1 month.
- Dark Ganache Montée (Mousse)
68 g heavy cream (1)
15 g corn syrup, hot
10 g sugar
90 g dark couverture
68 g heavy cream, cold (2)
- Bring heavy cream (1), corn syrup and sugar to a boil, add melted couverture and mix it with a whisk or an immersion blender.
- Add remaining heavy cream, mix well and refrigerate overnight.
- Whip it to soft peaks. Be careful not to overmix it.
- Fill it into a piping bag.
- Diplomate cream
224 g milk
34 g egg yolk
45 g sugar
15 corn starch
178 g heavy cream
- Bring milk and vanilla to the boil.
- Mix egg yolk, sugar and corn starch together.
- Slowly add milk to the egg yolk and sugar mixture.
- Bring to a boil while stirring constantly until the cream thickens.
- Cool the cream for about 4 hours or overnight.
- Whip up heavy cream to soft peaks. (90%)
- Whisk vanilla cream well and fold in whipped cream.
- Fill it into a piping bag.
- Chocolate Sponge Cake
106 g whole egg, room temperature
80 g sugar
74 g white flour, sifted
6 g cocoa powder
- Beat the eggs and sugar for 10 minutes until the mixture has doubled.
- Add the sifted flour and cacao powder and fold it in gently with a spatula. (You don’t want to lose the air that you whisk in the egg mixture)
- Bake for about 15 minutes at 190-200°C.
- Let it cool completely. (If you prepare the sponge cake a day before cover it with plastic foil so it doesn’t dry out.)
- Vanilla Simple syrup
95 g sugar
- Bring everything to a boil.
- Let it simmer for about 2 minutes.
- Let it cool.
- Soak the sponge cake with vanilla simple syrup.
- Place a clear document folder into your mold.
- Fill up 1/3 of your mold with diplomate cream and freeze for 2 hours.
- Fill in dark ganache Montée.
- Press the Branchli chocolate bar inside the mold.
- Fill in the rest of the diplomate cream.
- Place the chocolate sponge cake on top and freeze for at least 4 hours.
- Reheat chocolate glaze to 34 degrees.
- Pour glaze over the cake.
- Put the cake on a plate.
- Let the cake thaw in the fridge for about 4 hours.