Recipes

ANTONIO ESCRIBA 546 CAKE

HAZELNUT STREUZZEUL

IngredientsPreparation
  • 100 g dairy butter
  • 100 g roasted whole hazelnuts
  • 100 g granulated sugar
  • 100 g weak flour
  • 1 g salt

Mix the toasted hazelnuts, weak flour and salt and crush to a powdery texture in the food processor. 
Place the creamed butter and the granulated sugar in a bowl and mix together well. Add the powder obtained in the first step and knead by hand until you get a smooth dough.
Roll out the dough between two sheets of sulphurised paper until you get a thickness of about 4 mm. Freeze and cut out a square for the cake base.
Bake in an oven preheated to 160 ºC for 13 minutes and set aside.

HAZELNUT PRALINE MOUSSE

IngredientsPreparation
  • 50 g granulated sugar
  • 200 g milk
  • 100 g egg yolks
  • 11 g gelatin leaves
  • 360 g hazelnut praliné
  • 750 g soft whipped cream

First, make a crème anglaise. To do this, place the milk and the sugar in a pan and bring to the boil. Pour over the egg yolks and stir until smooth.
Heat the mixture obtained to 85ºC over a gentle heat, stirring continuously.

Remove from the heat and add the gelatin, previously soaked in cold water, and stir again (see step by step photos for the crème anglaise).

Place the hazelnut praline in a bowl and pour in the cream obtained earlier, strain and mix together. Add the very lightly whipped cream and make a smooth cream using a spatula.

Pour everything into a 2 cm sided frame and freeze. Later, cut it with a metal cutter.

Store in the freezer.

CHOCOLATE MOUSSE

IngredientsPreparation
  • 130 g milk
  • 190 g egg yolks
  • 30 g invert sugar
  • 140 g Tobado
  • 150 g soft whipped cream

To make the crème anglaise, take the milk, the vanilla pods cut in half (lengthways) plus the invert sugar and bring to the boil. When the mixture has boiled, pour through a strainer over the egg yolks, beating vigorously so they do not start to cook. Next, place the mixture over the heat again, stirring all the time, especially

the bottom of the pan to prevent sticking. Make sure it cooks at the right temperature. It should cook between 80ºC and 85ºC; at a higher temperature the cream will thicken more.

Allow the temperature to drop to 35ºC and add the semi-whipped cream with the spatula (see the formula for the praline mousse).

CHOCOLATE AND COFFEE CRISP

IngredientsPreparation
  • 250 g hazelnut praliné
  • 200 g hazelnut paste
  • 170 g Tobado
  • 5 g soluble coffee
  • 75 g broken wafer

Mix all the ingredients together in a bowl with the spatula in the following order:

Pour the hazelnut paste with the praline into the previously melted chocolate couverture. Then add the soluble coffee and crushed wafers. Spread out the mixture obtained between two sheets of sulphurised paper and roll out until you get a thickness of about 1 mm. Place in the freezer for 20 minutes. Remove the sheets of sulphurised paper and cut two pieces in the desired shape for the cake filling (it should be the same size as the one used for the hazelnut praline mousse. Store in the freezer.

CHOCOLATE PAINT

IngredientsPreparation

Mix the two melted ingredients together and place in the spray gun tank.

ASSEMBLY

The mould is filled from bottom to top, in a reverse assembly, with a square thermoform plastic mould measuring 17 x 17 cm and 4.5 cm deep.

First add 1 cm of chocolate mousse over the bottom and chill for 5 minutes in the freezer.

Then add the chocolate and coffee crisp. Place the praline mousse on top.

Add the other crisp layer.

Cover everything and close the mould with the remaining chocolate mousse.

Remove the mould with hot water (taking care no water gets into the mould), paint and place on the hazelnut