Layers of hazelnut studded chocolate cake brushed with a fragrant orange syrup, filled with lashings of dark chocolate Italian meringue buttercream, orange creme patissiere, caramel, caramelised hazelnuts and finished with milk chocolate curls
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00:00 Intro
00:46 Chocolate Cake
11:18 Orange Creme Patissiere
14:19 Caramel
17:00 Caramelised Hazelnuts
34:25 Finishing
List of all ingredients ⬇️
CHOCOLATE CAKE INGREDIENTS
vegetable oil spray
60g (2.12oz) egg whites
1.5g (0.05oz) cream of tartar
85g (3oz) caster (superfine) sugar
140g (4.94oz) whole eggs
70g (2.47oz) caster (superfine) sugar
20g (0.71oz) inverted sugar or 20g (0.71oz) caster (superfine) sugar
45g (1.59oz) unsalted butter, melted
30g (1.06oz) Callebaut 70-30 Dark Couverture 70.5%, melted
65g (2.29oz) fresh cream 35% fat
70g (2.47oz) plain (all-purpose) flour
15g (0.53oz) Callebaut Cocoa Powder
3g (0.11oz) baking powder
100g (3.53oz) roasted hazelnuts, roughly chopped
40g (1.41oz) hazelnut meal (ground hazelnuts) 1.5g (0.05oz) sea salt
70g (2.47oz) Callebaut 823 Milk Couverture 33.6%, roughly chopped
ORANGE SYRUP INGREDIENTS
100g (3.53oz) water
135g (4.76oz) caster (superfine) Sugar 1/4 orange, sliced
1 cinnamon quill (stick)
ORANGE CREME PATISSIERE INGREDIENTS
425g (14.99oz) full cream (whole) milk 1/2 orange, zested
1 cinnamon quill (stick)
4g (0.14oz) Heilala Vanilla Bean Paste 60g (2.12oz) corn starch
115g (4.06oz) caster (superfine) sugar
170g (6oz) egg yolks
300g (10.58oz) unsalted butter, room tempera- ture and cubed
CARAMEL INGREDIENTS
125g (4.41oz) fresh cream 35% fat, boiled and kept warm
1g (0.04oz) sea salt
2g (0.07oz) Heilala Vanilla Bean Paste
80g (2.82oz) liquid glucose
80g (2.82oz) caster (superfine) sugar
15g (0.53oz) unsalted butter
25g (0.88oz) caster (superfine) sugar
CARAMELISED HAZELNUT INGREDIENTS
105g (3.7oz) hazelnuts
20g (0.71oz) water
45g (1.59oz) caster (superfine) sugar 5g (0.18oz) unsalted butter
CHOCOLATE ITALIAN MERINGUE BUTTERCREAM INGREDIENTS
90g (3.17oz) egg whites, room temperature 3g (0.11oz) cream of tartar
35g (1.23oz) water
225g (7.94oz) caster (superfine) sugar 360g (12.7oz) unsalted butter, cubed
210g (7.41oz) Callebaut Power 80 Dark Couverture 80%, melted
CHOCOLATE CURLS INGREDIENTS
350g (12.35oz) Callebaut 823 Milk Couverture 33.6%, tempered
FINISHING INGREDIENTS
pure icing (confectioner’s) sugar, for dusting
#chocolate #sweet #chocolates
28 июн 2024
