Ferrero Rocher Gateaux For Magalis Birthday |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Magali’s birthday is on the 13th of Februray .She had sent me this recipe 2 months ago and I thought it would be a nice present for here. I just changed in the size as you see and made several shapes of the gateaux using the delicious hazelnut daquoise. Read more . The cake is really delicious and it will soon be on my menu in the pastry booth!! Enjoy! Ingredients:
hazelnut daquoise |
150 g/ 6 egg whites |
50 g/1/4 cup sugar |
75 g/ 1/2 cup fine grounded hazelnut |
50 g/ 1/4cup fine grounded almond |
135 g/ 1cup+1tbsp powder sugar |
pinch or cream of tartar |
praline crunch |
150 g/1 cup hazelnut praline |
90 g/ 3 oz milk chocolate |
20 g/ 1 1/4 tbsp butter |
60 g/ 4 tbsp feuilletine or crushed corn flakes |
50 g/ 1/4 cup peeled, toasted and chopped hazelnuts |
creamy chocolate mousse |
130 g/ 1/2 cup whipping cream |
130 g/ 1/2 cup milk |
25 g/ 1 1/2 tbsp sugar |
50 g/ 2 egg yolks |
75 g/ 2 1/2 0z chopped milk chocolate |
100 g/ 3.5 oz dark chocolate 70% chopped |
milk chocolate chantilly cream |
325 g/ 1 1/4 cupwhipped cream |
120 g/ 4 oz milk chocolate |
4 g unflavored gelatine |
glaze |
113 g/ 1/3 cup whipped cream |
187 g/ 6.6 oz milk chocolate finely chopped |
60 g/2tbsp clear glaze or clear honey |
30 ml hot water |
90 g grounded and toasted almond |
Directions:
1. HAZELNUT DAQUOISE
2. Beat the egg whites, add the sugar and cream or tartar, beat until firm and shinny. Sift the powder sugar and mix with the grounded hazelnuts and ground almonds. Add the dry ingredients and fold, place mixture into a pastry bag and form a 21 cm. circle. sift some powder sugar and bake for 20 min at 170 degrees. When it comes out cut it in half to have 2 daquoise circles or you can spread the mixture into a rectangular Baking sheet and use a cookie cutter as you see in the pictures.
3. PRALINE CRUNCH
4. In a bowl mix the praline , the melted milk chocolate, then the butter at room temperature, and then add the feuilletine.You can make a circle of the same size of the cake 21 cm. and put it in the fridge, and then put it over the dacquoise, or just put a layer over the daquoise after it is out of the oven and cooled.
5. CREAMY CHOCOLATE MOUSSE
6. In a heavy saucepan, put the cream, and sugar. In a bowl, whip the egg yolks and sugar till they are white, add little by little the cream, return to the heat and cook between 82to 85 degrees and get an crème anglaise, now place it over the chocolate and put it in the food processor. Now put the mousse over the praline crunch. And then the second daquoise and finish with the Milk chocolate Chantilly Cream.
7. MILK CHOCOLATE CHANTILLY CREAM
8. Heat the cream, before it begins to boil take it and pour it over the chopped chocolate, and put it in the processor. Leave it to cool completely and if you can use it one day after you did it. Beat it and add the gelatine (dissolved in some water) Finish the cake with a layer of milk chocolate cream.
9. And finally a layer of the glaze.
10. GLAZE
11. Heat the cream, pour over the chocolate, mix perfectly, add the transparent glace and mix. Add the hot water. Mix, it has to be at 45degrees add the almonds and glaze the cake
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