Mocha Hazelnut

Ingredients

Working Method

Cake Base
  • Mix all ingredient together except pistachio nut in a mixing bowl with paddle.
  • Spread cake batter around 0.5cm thick, sprinkle pistachio nut on top, then bake at top 200°C and bottom 180°C for ±10 minutes.

Hazelnut Mousseline
  • Mix Cremvyvit classic and water together in a mixing bowl with whisk, mix well, set aside.
  • Gently warm egg white and sugar over a warm water bath until reach temperature about 70ºc.
  • Whip the mixture until about 35ºc add in butter slowly, mix until light and fluffy.
  • Add in custard and hazelnut paste, mix well.

Mocha Ganache
  • Heat up the whipping cream and coffee powder to 70°C.
  • Pour over to Belcolade Selection Noir CT, mix well.
  • When the mixture reached around 37°C, add in butter and emulsify it until smooth.

Mocha Whipped Ganache
  • Heat up the whipping cream and coffee powder to 70°C.
  • Pour over to Belcolade Selection Noir CT, mix well with hand blender.
  • Keep it in the chiller overnight.
  • Whip up the mixture before use.

Assembling
  • Sandwich the cake base with a layer of hazelnut paste, spread another layer of hazelnut paste on top of the cake base.
  • Spread the hazelnut mousseline evenly on top of the hazelnut paste, followed by the mocha ganache. Freeze it. Pipe some mocha whipped ganache on top of cake, decorate as desired.

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