Toast the hazelnut powder for about 10 min at 170 °C in a convection oven. Combine all the dry and set aside.
Whip the egg whites with the inverted sugar until you obtain a firm peak and incorporate the dry.
Spread on a half baking tray and sprinkle the top with the crushed hazelnuts.
Bake +/- 20 min at 170 °C in a convection oven.
Coffee Mousse Working Method
Combine One Step Mousse, Coffee Classic and the cold milk in a mixing bowl.
Mix until light and smooth using a whisk attachment.
Vanilla Whipped Cream Method
Whip Ambiante with the vanilla paste until you obtain a firm peak.
Chocolate Cup Method
Place a piece of chocolate transfer sheet decor into a 3oz paper cup and line with the tempered chocolate.
Make the handle for the cup, spread a thin layerof chocolate on a acetate sheet and cut squares 1''x1'', cut the center with arond cutter and cut the square in the diagonal.
Let the chocolate crystalizeovernight, unmold the cups and remove the the transfer sheets.
Place the handles and stick with tempered chocolate.
Chocolate Cup Method
Place a piece of chocolate transfer sheet decor into a 3oz paper cup and linewith the tempered chocolate.
Make the handle for the cup, spread a thin layer of chocolate on a acetate sheet and cut squares 1''x1'', cut the center with arond cutter and cut the square in the diagonal.
Let the chocolate crystalizeovernight, unmold the cups and remove the the transfer sheets.
Place thehandles and stick with tempered chocolate.
Assembly method
Cut discs of the hazelnut cake at the same size of the inside cup.
Pipe a little bit of coffee mousse into the chocolate cup and place a disc of hazelnut cake.
Pipe 5g of hazelnut filling and 15g of coffee mousse on top.
Place a second disc ofhazelnut cake, and again 5g of hazelnut filling.
Using a star tip, pipe the vanilla whipped cream on top and slightly dust with cocoa powder.
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