Gold & Coffee Gateaux with a Hazelnut Dacquoise
- Level:
-
Medium
Coffee Whipped Ganache
Ingredients: Coffee Whipped Ganache
-
1.4 ozwhipped cream
-
0.7 ozmilk
-
1.1 ozcream
-
0.1 ozGelatin
-
0.2 ozcoffee
Preparation: Coffee Whipped Ganache
- Bloom the gelatin in cold water and keep aside.
- Warm milk + cream & coffee, add the gelatin, whisk until dissolved and add the white chocolate.
- Switch off the gas.
- Whip the cream until soft peaks and fold in to the ganache mixture and set it in a mould.
Vanilla caramel
Ingredients: Vanilla caramel
-
3.7 ozsugar
-
3.7 ozcream
-
Vanilla
-
3.0 ozbutter
-
1Gelatine sheet
Preparation: Vanilla caramel
- Melt sugar on a pan till golden brown.
- Add butter in parts.
- Add vanilla to the cream, warm it and pour it in the sugar mixture.
- Lastly add the gelatine.
Caramelised white chocolate
Ingredients: Caramelised white chocolate
-
0.2 ozGelatin
-
5.0 ozmilk
-
4.5 ozEgg yolk
-
1.0 ozsugar
-
1.3 ozwhipped cream
Preparation: Caramelised white chocolate
- Add half the sugar in the milk, and the other half in the yolks.
- Warm the milk, once warm temper yolks.
- Cook till 82deg C, once done pour on the chocolate.
- Bloom the gelatine, melt it and mix with the chocolate mixture.
- Fold in the whipped cream to the rest of the mixture.
Hazelnut cake
Ingredients: Hazelnut cake
-
2.3 ozhazelnut flour
-
1.2 ozalmond flour
-
3.5 ozegg white
-
3.5 ozicing sugar
Preparation: Hazelnut cake
- Mix hazelnut flour, almond flour and icing sugar together.
- Beat the egg whites with 1tablespoon sugar, till fluffy.
- Fold the flour mixture to the egg white’s mixture in parts.
- Place a ring mould on a tray.
- Bake at 160/170deg C for 20-25mins.
Mirror Glaze
Ingredients: Mirror Glaze
-
7.1 ozglucose
-
7.1 ozcaster sugar
-
4.2 ozWater
-
6gelatin sheet
-
7.1 ozcondensed milk
Preparation: Mirror Glaze
- In a saucepan, take glucose, sugar, water and let it combine.
- Then add condensed milk and melted white chocolate and mix properly.
- Bloom the gelatin and melt it in a bowl, then add it to the mixture and let everything mix properly.
- Lastly add a little brown and white colour to get the desired shade.
Assembly
- Take a silicon mould of your choice,
- Pour a layer of caramelised white chocolate mousse.
- Take a mould one size smaller than the main mould and set a layer of coffee whipped ganache in that.
- After it sets, pour a layer of vanilla caramel in the same mould and let it set.
- After setting take out the coffee whipped ganache and vanilla caramel from the mould and place it in the original mould in the centre on the mousse.
- Pour a layer of mousse again on top of it. And place the Hazelnut cake sponge over the mousse.
- Now level it properly and let it set overnight.
- Now de-mould it and glaze it with a mirror glaze.
Comments