Hazelnut Caramel Choco Finger - Puratos

Instructions

Hazelnut Soft Cake Method

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 invert sugar untilyou obtain a firm peak and incorporate the dry.
Spread on a half baking trayand bake +/- 20 min at 170°C in a convection oven.

Soft Caramel and Hazelnut Filling Method

Roast and crush the hazelnut, set aside for the assembling.

Chocolate Bavaroises Method

Soak the gelatin into cold water and set aside. Whip the cream until a soft peakand reserve.
Combine the milk, sugar, egg yolks and heat until you reach 85°C and constantly steering to make a Creme Anglaise.
Strain the soaked gelatinand add into the hot mixture.
Strain over the chocolate, mix until smooth andwell combined.
When the mixture reach the 30°C gently fold in the whipped cream.

Chocolate Glaze Method

Soak the gelatin into cold water and set aside. Boil the milk with the glucosetogether and pour over the chocolate.
Add the strained gelatin and gently stir.
Add the Miroir Neutre and mix with a hand blender until smooth.
Cover the glaze surface directly with plastic and reserve to use the next day.
Use at 45°C.

Light Chocolate Ganache

Whip the chocolate ganache on fast speed until light and smooth.

Assembly method

Cut rectangle 4 1/4 '' x 1'' into the hazelnut cake (to adapt on the used mold).
Pipe 8g of caramel filling on top and sprinklethe roasted hazelnuts.
Fill the silicone molds about half way with the chocolate bavaroise and place a rectangle of hazelnut cake with the caramel filling inside.
Smooth the top and freeze.
Unmold, glaze and pipe the light ganache on topusing a French tip.
Decorate with roasted hazelnuts.

About this recipe:

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Tips & Tricks

To play with taste and texture you can add up to 20% of Coffee Smoobees into the chocolate bavaroise.

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