Tesko

Makes : 4 yield

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Flavors of vanilla, caramel, and Gold chocolate come together in these individual cakes to create a classic flavor experience. In order to achieve perfect results, pay close attention to ingredient temperatures as you prepare each component.

Flavors of vanilla, caramel, and Gold chocolate come together in these individual cakes to create a classic flavor experience. In order to achieve perfect results, pay close attention to ingredient temperatures as you prepare each component.

rok trajanja:: 2 days
Conservation:: Refrigeration at 4°C

Containing: 4 Components

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5.3 oz

soft butter
7.1 oz

Dark brown sugar
5.3 oz

hazelnut flour
3.5 oz

all-purpose flour
3.5 oz

chopped hazelnuts

Using a food processor, mix the soft butter and sugar.
Add the hazelnut flour and the flour.
Add the chopped hazelnuts and continue mixing until obtaining a soft dough.
Then place the dough on a plastic sheet and make it square.
Cover with a second plastic sheet and, using a rolling pin, roll out the dough to 4mm (0.16”) thick.
Place in the freezer until solid.
Remove from the freezer and peel off the plastic sheet on the top.
Use the cake rings to cut the dough.
Remove the excess dough with a palette knife and place it onto a tray lined with a silpat.
Finally, bake for 12 minutes at 160°C (320°F).

Tools

Metal Tray
Bowl(s)
Mixing bowl (s)
Palette knife
Rolling pin
Plastic Sheets
Silpat (s)
Thermomix® or food processor
15 cm (5.9”) metal ring
Spatula(s)

7.9 oz

Butter, Softened
7.1 oz

sugar
10.6 oz

Eggs, whole
7.1 oz

almond flour
4 beans(s)

Madagascar vanilla bean
3.0 oz

Heavy cream, 35% fat
6.3 oz

Callebaut Chocolate - Gold 30.4% - callets - 2.5kg
5.3 oz

All purpose flour
0.2 oz

baking powder
1.4 oz

Cornstarch

Using a food processor, mix the soft butter and sugar and incorporate well.
Slowly add the eggs while continuously mixing.
Add the almond flour, followed by the cream, and mix again.
Scrape the vanilla seeds out of the beans and place them into the food processor and warm the preparation to around 30°C (86°F).
Melt the chocolate to around 35°C (95°F) and add it to the food processor.
Sift the flour, baking powder, and cornstarch together and incorporate them delicately into the preparation. Mix until obtaining a smooth mixture.
Finally, scale 200 g (7 oz) of the preparation and pour it into each of the cake rings, over the cooked hazelnut streusel.
Bake at 160°C (320°F) for 15-20 minutes depending on your oven.
Once baked, remove the cakes from the oven and gently unmold them using a knife.
Leave the cakes at 18-20°C (64-68°F) or freeze them until they are needed for final assembly.

Tools

Metal Tray
Knife
Thermometer
Bowl(s)
Parchment paper
Scale
Cutting board
Silpat (s)
Thermomix® or food processor
15 cm (5.9”) metal ring
Cake board
Spatula(s)
Sifter

1.8 lb

Callebaut Chocolate - Gold 30.4% - callets - 2.5kg
2.8 oz

hazelnut oil
2 beans(s)

Madagascar vanilla beans

Scrape the vanilla seeds out of the beans and place them into the chocolate, which has been previously melted to 35°C (95°F).

Transfer into a tall recipient and add the hazelnut oil.

Using an immersion blender, mix until obtaining a completely smooth preparation.

Tools

Knife
Tall recipient
Thermometer
Immersion blender
Bowl(s)
Cutting board
Spatula(s)

Transfer the cakes onto a rack and cover them completely with the glaze, melted to 30°C (86°F).
Using a sifter, immediately sprinkle gold chocolate that has been previously grated using a microplane.
Delicately transfer the cakes onto cake boards.
Then using tweezers, dip some salted caramel crispearls™ into the glaze and place them onto the cakes