Intermediate
1h15min
30 min
6
Milk chocolate and hazelnut coated shortcakes recipe
An original recipe by L’Ecole Valrhona Gourmet
Utensils:
Hand blender
Piping bag
Tray with stainless steel frame
Cutter
Parchment paper
Made with the products below :
1. Milk chocolate Azelia 35% whipped ganache
Ingredients:
- 3.88 oz / 110 g Whipping cream 35%
- 0.352 oz / 10 g Glucose syrup
- 0.352 oz / 10 g Invert sugar or honey
- 5.82 oz / 165 g Azélia 35% Chocolate
- 10.40 oz / 295 g Whipping cream 35%
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.
2. Soft hazelnut sponge cake
Ingredients:
- 5.64 oz / 160 g Egg yolks
- 3.88 oz / 110 g Sugar
- 3.70 oz / 105 g Plain flour
- 4.409 oz / 125 g Finely ground hazelnuts
- 2.46 oz / 70 g Unsalted butter
- 6.70 oz / 190 g Egg whites
- 2.46 oz / 70 g Sugar
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.
3. Crunchy milk chocolate and hazelnut coating
Ingredients:
- 14.10 oz / 400 g Azélia 35% Chocolate
- 2.116 oz / 60 g Grape seed oil
- 2.116 oz / 60 g Caramelized hazelnuts
Prep time: 10 min
Rest time: until the coating hardens
Steps:
Melt the Azélia 35% milk chocolate and add the other ingredients to it.
Soak the soft hazelnut sponge discs (made in the previous step) in this mix.
- Leave to set on a rack and store in the refrigerator.
4. Cocoa nibs and nougatine decoration
Ingredients:
- 2.645 oz / 75 g Sugar
- 0.052 oz / 1.5 g Pectin NH
- 2.292 oz / 65 g Unsalted butter
- 0.881 oz / 25 g Glucose syrup
- 0.17 oz / 5 g Water
- 2.99 oz / 85 g Cocoa nibs
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.
5. Shortcakes assembly
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.
