Hazelnut Caramel Choco Finger


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:

Complexity level:  

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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