facebook-tracking-pixelIRCA | CARAMEL NUT CAKE

Ingredients

ALICE'S CAKE g 250
seed oil g 75
water g 125
JOYPASTE NOCCIOLA PIEMONTE g 50
water - to rehydrate the JOYPASTE NOCCIOLA g 33

Preparation

-Rehydrate the JOYPASTE NOCCOLA IGP with 33 grams of water and let it rest for a couple of minutes.
-In a planetary mixer with the paddle attachment mix all the ingredients for 5 minutes.

Ingredients

ALICE'S CHOCO CAKE g 250
seed oil g 75
water g 125
JOYPASTE NOCCIOLA PIEMONTE g 50
water - to rehydrate the JOYPASTE NOCCIOLA g 33

Preparation

-Rehydrate the JOYPASTE NOCCOLA IGP with 33 grams of water and let it rest for a couple of minutes.
-In a planetary mixer with the paddle attachment mix all the ingredients for 5 minutes.

 

Ingredients

liquid cream 35% fat - 1 g 80
RENO CONCERTO LACTEE CARAMEL g 120
liquid cream 35% fat - 2 g 200

Preparation

-To obtain the ganache, bring to a boil the cream (1), add it to the chocolate drops mix with a whisk o an immersion blender.
-Add the cold cream (2) little by little and keep mixing.
-Place in the fridge for at least 3 hours (an entire night would be ideal)
-Whip with a whisk on medium/low speed until you obtain a smooth and creamy texture.
-Pastries made following this recipe must be stored in the fridge.

Preparation

-Melt the CHOCOSMART CARAMEL CRUMBLE at 32-35°C.

Final composition

-With the help of a pastry bag fill the specific mould (25x6x6), spray a steel cylinder with SPRAY KING and then place some whipped dough into it, alternating a layer of hazelnut cake and a layer of hazelnut and chocolate cake.
-Bake at 170°C for 15-20 minutes.
-Close with the specific steel lid and bake for 45 minutes at 170°C.
-After being baked let it rest for 15 minutes, unmould and place in the fridge until it is completely cooled down.
-Fill in the middle with the whipped ganache and place again in the fridge for 15-20 minutes.
-Cover the surface with the caramel glaze.
-Wait until it is completely crystallized and then dress over the surface the whipped ganache and decorate it with DOBLA decorations.  

DOBLA decorations: cod. 77737 e cod.77660 toadstool.