CARAMEL NUT CAKE
Difficulty level
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.
-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.
