🍮 Hazelnut Coffee Cake
Calculated for 2 molds, length of mold - 18 cm, width - 5 cm, height - 6 cm
🍯 Praline paste (50%):
200 g sugar (7 oz)
60 ml water (2 fl.oz)
100 g almonds (3.6 oz)
100 gr. hazelnuts (3.6 oz)
salt
Make praline:
✅Pour the water and sugar into a saucepan and, without stirring, bring to a dark brown color.
✅Warm the nuts in the oven for 5 minutes at 340F.
✅Turn the hot nuts into the hot caramel, place the mass on a parchment-lined baking tray. Flatten out, salt and leave to cool.
✅Rinse the cooled mixture into a paste.
🌰 Nutella muffin:
100 g butter (3.6 oz, 82% fat content)
30 g praline paste (1 oz, 50%)
120 gr powdered sugar (4.3 oz)
120 gr. eggs (2,5 pcs.)
150 g flour (1/3 lb)
6 g of baking powder (0.2 oz)
50 gr hazelnuts (1.7 oz, roasted, crushed)
Make Muffin:
🔥Turn on the oven to 335F.
✅Put melted butter and praline paste into a bowl and whisk with the paddle attachment.
✅Add the powdered sugar and whisk.
✅Warm the eggs in the microwave for 10-15 seconds, add to the creamy sugar mixture and mix until smooth.
✅ Add the flour and baking powder and stir.
✅Crush the roasted hazelnuts into small pieces and add to the mixture. Place the dough in a piping bag without the nozzle.
✅Prepare the muffin tins and fill them with the dough - 10 oz per tin.
✅Bake in an oven preheated to 335F for 30-35 minutes.
✅Take the muffins out of the oven and cool.
🍯 Soaking Syrup:
100 ml water (3.3 fl.oz)
60 g sugar (2.1 oz)
20 ml black rum (0.6 fl.oz)
🍶Make syrup:
✅Place water, sugar, and black rum in a saucepan, bring to a boil and remove from heat.
☕️ Coffee ganache:
170 ml cream (5.7 fl.oz, at least 30% fat)
20 g coffee (0.7 oz, beans)
280 g milk chocolate (10 oz)
30 g butter (1 oz, 82% fat)
Make ganache:
✅Combine the cream with the coffee beans and heat until steaming.
✅Crush the cream and coffee beans with an immersion blender, strain the coffee creamer through a sieve.
✅Whisk the coffee creamer and bring it to 5.7 fl.oz with the pure cream.
✅ Add the milk chocolate to the cream and warm the mixture.
✅Crush the cream and chocolate with an immersion blender. Add the butter cubes and beat again with a blender until smooth.
✅Transfer the ganache into a piping bag and leave in the fridge for a few hours.
🍪Fill the cupcakes with the ganache and send them to the fridge for a few hours.
🍪 Streusel:
50 g butter (1.7 oz, 82% fat content)
30 g sugar (1 oz)
60 g flour (2.1 oz)
20 g praline paste (0.7 oz, 50%)
Prepare the streusel:
✅Mix flour and sugar, add cubes of butter and praline paste.
✅Place small pieces of dough of equal size on parchment. Place in freezer for 20-30 minutes.
✅Send the cooled streusel to bake in a preheated 340F oven for 15 minutes. Take out of the oven.
🍪 Crispy layer:
140 grams of streusel (5 oz)
40 g milk chocolate (1.4 oz)
30g butter (1 oz, 82% fat)
50 g hazelnut paste (1.8 oz)
50 gr praline paste (1.8 oz)
10 gr specialty (0.4 oz)
Prepare the crispy layer:
✅Combine the praline paste with the butter, milk chocolate and hazelnut paste.
✅Send the mixture to the microwave to melt the chocolate and butter. Stir to combine.
✅ Break into pieces and add warm streusel to the mixture, mix. Add the filétin, stir to combine.
✅ Place the crispy layer on parchment and send to the freezer for half an hour.
🍫 Chocolate coating:
600 g of milk chocolate (1 +1/3 lb)
60 g grape seed oil (2.1 oz, you can substitute with refined sunflower oil)
30 gr almonds (1 oz, roasted crushed)
30 gr hazelnuts (1 oz, crushed roasted)
Let's make the coating:
✅Heat the chocolate until pourable, add the vegetable oil and the crushed nuts. Stir to combine. Assemble the muffin.
29 янв 2020
