Recipe Hazelnut Latte Mascarpone

To prepare this dish

Ingredient list

Hazelnut sable base

315 g Elle & Vire Professionnel® Gourmet Butter Unsalted 82% fat
225 g icing sugar
5 g Vanilla extract
105 g fresh eggs
540 g Pastry flour 11%
90 g ground hazelnuts
6 g salt

Hazelnut cake

165 g Elle & Vire Professionnel® Gourmet Butter Unsalted 82% fat
1,5 g salt
130 g icing sugar
3 g vanilla
20 g hazelnut paste 100%
30 g egg yolk
68 g Pastry flour 11%
285 g hazelnut meal
5 g Kerinci Kayu Aro Arabica coffee
255 g egg whites
120 g coconut sugar

Natural arabica coffee ganache

15 g Kerinci Kayu Aro Arabica coffee
120 g Crème Excellence Elle & Vire Professionnel ®
120 g dark cover chocolate 60%
20 g Kerinci Kayu Aro Espresso
15 g Elle & Vire Professionnel® Gourmet Butter Unsalted 82% fat

Hazelnut Praline Whipped Ganache

175 g beurre Gastronomique doux Elle&Vire professionnel ®
85 g hazelnut paste 100%
80 g White chocolate 28%
28 g Gelatin mix (1:6)
360 g Crème Excellence Elle & Vire Professionnel ®

Whipped Coffee Mascarpone

225 g Elle & Vire Professionel® Excellence Whipping Cream
25 g Kerinci Kayu Aro Espresso
25 g Kerinci Kayu Aro Arabica coffee
250 g Crème au Mascarpone Elle & Vire
90 g icing sugar

Hazelnut Praline Liquid Dome

100 g hazelnuts
50 g sugar
2 g salt

Hazelnut Dragees

150 g hazelnut toasted
100 g sugar
50 cl water

The recipe,
step by step

1. 1

   Hazelnut sable base

   Cream butter, salt, sugar, vanilla and hazelnut paste in a mixer with a paddle attachment. Add the fresh eggs and dry mix without mixing too much. Roll the puff pastry between 2 silicone mats. Make a 1x1x1-cm cube for the final garnish. Bake at 165 degrees Celsius for 12 to 15 minutes.

2. 2

   Hazelnut cake

   Cream the butter, salt, sugar, vanilla and hazelnut paste in a mixer with a paddle attachment. Add egg yolk to the mix together with pastry flour and hazelnut meal and chunks of natural processed Kerinci Kayu Aro Arabica coffee grind. In another mixer, whisk egg whites with coconut sugar until they reach a soft peak consistency. Fold the meringue into the previous mix with a spatula. Do not overmix or the cake will collapse after baking. Bake at 175 degrees Celsius for 15 to 16 minutes.

3. 3

   Natural arabica coffee ganache

   Grind coffee beans to medium size. Heat the cream and infuse the coffee for 30 minutes. Reduce the cream to 120 grams. Pour it into the melted chocolate. Add the espresso. Make an emulsion with an immer-sion blender. Add the butter at 45 degrees Celsius. Blend it again.
4. 4

   Hazelnut Praline Whipped Ganache

   Heat the cream with the hazelnut paste. Pour the cream into the melted white chocolate. Add the gelatin and blend it with a stick blender, then add the crème fraiche. Best to keep it rest overnight in the chiller. Whip until you reach medium peak consistency
5. 5

   Whipped Coffee Mascarpone

   Infuse the cream with medium-grind cof-fee beans and espresso for 12 hours. Strain and scale back to 225 grams. Whisk the infused cream together with the mascar-pone and icing sugar until a medium peak consistency is reached. Spread this prepa-ration with a star-nozzle pipe.
6. 6

   Hazelnut Praline Liquid Dome

   Roast the raw hazelnuts at 150 degrees Celsius for 20 minutes. Prepare a cara - mel. Mix in salt and toasted hazelnuts until coated. Grind in a thermomix until you reach liquid consistency. Put it in a dome mold each 5 grams.

7. 7

   Hazelnut Dragees

   Roast the raw hazelnuts at 150 degrees Celsius for 20 minutes. Cook the sugar until you reach 119 degrees Celsius. Add in roasted hazelnut. Mix until the nuts become crystallized with sugar. Keep it cool and dry.

8. 8

   Assembly

   Put the hazelnut sable inside a 16-cm cake ring. Add the second layer of hazelnut cake ~240 grams/ring. Spread 80 grams of coffee ganache. Spread 100 grams of hazelnut praline whipped ganache on top. Pour 5 to 6 units of liquid hazelnut praline. Pipe 100 grams total of whipped coffee mascarpone with a star nozzle over the praline dome. Pipe remaining hazelnut praline whipped ganache with a plain nozzle in between piped whipped coffee mascarpone. Cover with a silicone mat 

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