2 cakes of 16 cm.
350 g egg whites
100 g granulated sugar
280 g powdered sugar
140 g almond powder
140 g hazelnut powder
70 g pastry flour
50 g hazelnut, roasted and crushed
50 g almond, roasted and crushed
Whip egg whites and granulated sugar to a meringue. Fold in sieved powdered sugar, almond powder, hazelnut powder and pastry flour. Slowly incorporate roasted hazelnuts and almonds. Spread out on a silpat sheet and bake at 200°C.
260 g granulated sugar
500 g milk
250 g cream 35%, liquid
180 g egg yolks
20 g gelatin powder
750 g cream 35%, whipped
Caramelise granulated sugar, add boiled cream and milk. Mix until dissolved. Incorporate into egg yolks and reboil to cream anglaise (86°C). Add dissolved gelatin, cool down and slowly fold in whipped cream.
520 g cream 35%, liquid
100 g egg yolks
50 g granulated sugar
200 g Felchlin Maracaibo Criolait 38%
200 g Felchlin Maracaibo Clasificado 65%
Boil cream and granulated sugar. Add to egg yolks and reboil to cream anglaise (86°C). Add Maracaibo 38% and Maracaibo 65% Rondos. Mix well until dissolved. Use a hand blender to homogenise until smooth. Pour into a 14 cm flexipan mould and freeze.
120 g Felchlin Croquantine, flaky wafers
80 g Felchlin Maracaibo Criolait 38%
20 g granulated cocoa butter
Mix tempered Maracaibo Criolait 38% couverture, add crushed croquantine wafers and melted cocoa butter. Mix everything well and spread out on a Demarle Silpat sheet. Cool down and cut in circles of 16 cm.
TO ASSEMBLE & DECORATE:
Place a cake mould of 16 cm on a plastic sheet. Add a feuillantine bottom and brush with Maracaibo 38%. Place a hazelnut dacquoise and pipe half of caramel mousse into the mould. Put a frozen disc of chocolate crémeux followed by a second hazelnut dacquoise. Afterwards fill up with the remaining caramel mousse. Freeze. Demould and glaze with cold glaze. If desire, make a chocolate collar by spreading tempered Maracaibo 65% couverture on a plastic band, letting it set and placing it around the cake. Remove the plastic. Decorate with chocolate curls or as desired.