Milk chocolate hazelnut shortcakes with whipped ganache

Published on March 25, 2025

Level :

Intermediate

Prep Time :

1h15min

Cook Time :

30 min

Servings :

Milk chocolate and hazelnut coated shortcakes recipe

An original recipe by L’Ecole Valrhona Gourmet

Utensils:

1. Milk chocolate Azelia 35% whipped ganache

Ingredients:

Prep time: 20 min

Rest time: 2h minimum

Steps:

Slowly pour the mix (cream, invert sugar and glucose) onto the melted Azélia 35% milk chocolate.
Mix in the center to form a shiny, elastic texture – this is a sign that you are starting to make an emulsion.
Maintain this texture throughout the mixing process.
Continue, adding the liquid little by little.
Start mixing by hand, then using a hand blender. Set aside.
Mix the ganache with the cold whipping cream.
Leave to set in the refrigerator for at least 2 or 3 hours before whisking.
The texture must be firm enough for the mousse to be used in a piping bag.

Ingredients:

Prep time: 30 min

Cook time: 25 min

Rest time: until use

Steps:

Whisk the egg yolks. Add the sugar. Whisk by hand or in a food processor until the mix whitens and doubles in volume, creating a thick and smooth cream which flows in ribbons and falls back to the mixture leaving folds when you raise the whisk.
In the meantime, melt the butter and set aside.
Sift together the flour and finely ground hazelnuts.
Beat the egg whites until they form soft peaks, while slowly adding the sugar.
Mix part of the beaten egg white with the yolks and sugar.
Add the sifted flour and powdered hazelnut to the mix, then the remaining egg whites.
Finally, add the melted butter.
Bake at 356°F (180°C) on a tray with a stainless steel frame for 25 minutes.
Cool, then use a plain round 6cm cutter to cut the sponge into discs. Store in the refrigerator.

Ingredients:

Prep time: 10 min

Rest time: until the coating hardens

Steps:

Ingredients:

Prep time: 15 min

Cook time: until nougatine changes color

Rest time: until the nougatine cools

Steps:

Thoroughly mix the pectin NH and sugar.
Heat the water, glucose and butter together.
When the mixture reaches 113°F (45°C), add the pectin and sugar mix.
Bring to the boil then add the cocoa nibs.
Spread thinly and evenly between 2 sheets of parchment paper.
Set the oven to 356°F (180°C) to bake until the nougatine turns a amber caramel color.
Take out of the oven, cut into 4cm diameter discs.
Leave to cool on a rack.

Steps:

On each hazelnut coated sponge disc, pipe the Azélia 35% whipped ganache using a fluted nozzle.
Place a cocoa nibs nougatine decoration on each dessert, along with hazelnut slivers.
Place a shortcake dessert on each plate.