Chocolate and vanilla cake composed of
– a hazelnut biscuit,
– a chocolate praline crunch,
– a vanilla creamy filling
– a milk chocolate mousse
– a milk chocolate glaze
Ingradients
Hazelnut biscuit
✔65 g hazelnut powder
✔1 egg
✔2 egg whites
✔65 g icing sugar
✔19 g butter
✔15 g flour
✔15 g caster sugar
Chocolate and praline crisp
✔90g of praline
✔35g of milk chocolate
✔10g of butter
✔25g of crêpes dentelles
Vanilla cream
✔125g of liquid cream 30%MG
✔125g cold liquid cream 30%MG
✔3 yolks
✔30g caster sugar
✔Vanilla pod or vanilla powder
✔50g white chocolate
✔3g gelatine
Milk Chocolate Mousse
✔2 sheets of gelatine (2g)
✔1 egg yolk
✔15g caster sugar
✔60 ml milk
✔70 g chocolate
✔120 g cream
Mirror glaze (the day before)
✔90g sugar
✔90g glucose
✔50g water
✔4 sheets of gelatine (2g each)
✔90g milk chocolate
✔60g unsweetened condensed milk
The recipe
Hazelnut biscuit
✔65 g hazelnut powder
✔1 egg
✔2 egg whites
✔65 g icing sugar
✔19 g butter
✔15 g flour
✔15 g caster sugar
Melt the butter. Mix the whole egg with the icing sugar in a bowl. Add the hazelnut powder, flour and melted butter. Mix well.
In another bowl, beat the egg whites with the powdered sugar. Gently fold them into the mixture with a spatula. Pour the biscuit dough onto a baking tray lined with baking paper. Bake the biscuit for 8 to 10 minutes at 180°C. Remove the biscuit from the oven and allow it to cool before peeling it off the paper and cutting out a 20x10cm rectangle.
Chocolate and praline crisp
✔90g of praline
✔35g of milk chocolate
✔10g of butter
✔25g of crêpes dentelles
Melt the milk chocolate and butter. Add the praline and the crêpes dentelles. Mix gently. Spread on the first hazelnut biscuit and put in the freezer.
Vanilla cream
✔125g of liquid cream 30%MG
✔125g cold liquid cream 30%MG
✔3 yolks
✔30g caster sugar
✔Vanilla pod or vanilla powder
✔50g white chocolate
✔3g gelatine
Hydrate the gelatine in very cold water. Heat the cream and vanilla in a saucepan. Pour this hot liquid over the egg yolk and sugar mixture and mix well. Return to the pan and cook over low heat, stirring constantly, until the temperature reaches 83/84º C. Remove the gelatine from the heat and pour over the melted white chocolate. Set aside. Whip the cold liquid cream with a mixer and add to the previous mixture. Pour over the biscuit (250g) and the crisp and place in the freezer for 20 minutes.
Milk Chocolate Mousse
✔2 sheets of gelatine (2g)
✔1 egg yolk
✔15g caster sugar
✔60 ml milk
✔70 g chocolate
✔120 g cream
Soften the gelatine leaves in a bowl of cold water. Mix the egg yolks with the caster sugar in a bowl. Heat the milk in a saucepan. Remove from the heat, and pour over the egg yolk mixture, stirring. Place the mixture on the heat and cook over low heat until it reaches 82ºC. Remove from the heat and add the gelatine, stirring well. Pour this hot custard over the chocolate, stirring with a whisk until melted. Set aside. Whip the cream with a mixer and add it to the custard in two or three batches, mixing gently with a spatula each time. Pour over the vanilla cream (250g) and place in the freezer.
Mirror glaze (the day before)
✔90g sugar
✔90g glucose
✔50g water
✔4 sheets of gelatine (2g each)
✔90g milk chocolate
✔60g unsweetened condensed milk
Heat the sugar, water and glucose in a saucepan. Remove from the heat and add the gelatine, wrung out and softened. Pour this mixture over the melted chocolate. Stir well. Add the condensed milk. Use a hand blender to mix the mixture and place it in the fridge.
The next day, remove the cake from the freezer. If your mousse has already reached the height of the frame, rub the frame and slide it slightly upwards by 3mm. Cover the surface of the cake with the icing, which has been cooled to 30/35°C. Leave in the fridge for a few minutes until the icing has set. Carefully remove the frame and cut 0.5 cm off each side of the cake, so that the layers are well defined. Cut into individual slices and leave to defrost in the fridge.
