Pinecones

Pinecones - Autumnal Flavors
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Hazelnut Moelleux

  • Whole eggs 130g
  • Egg yolks 50g
  • Granulated sugar 180g
  • Lemon zest 20g
  • Hazelnut powder 220g
  • Flour T55 50g
  • Butter 110g
  • Egg whites 80g
  • Granulated sugar 80g
  • Total 920g

Hazelnut Moelleux

Put the egg whites to whip with the sugar to high speed until firm consistency. Mix all the dry ingredients together and add in the eggs and yolks mixing well. Incorporate the meringue into the egg mixture and pour 200g of moelleux on top of the baked streusel. Bake at 160ºC around 20 minutes. 

Candied Mandarin

  • Mandarino tardive di Ciaciulli Cesarin 250g
  • Total 250g

Candied Mandarin

Spread a thin layer of Mandarino all over the surface of the moelleux.

Hazelnut Whipped Cream

  • Heavy cream 35% fat 210g
  • Gelatin powder 200 bloom 4.5g
  • Water 27g
  • Hazelnut praline 180g
  • Cocoa butter 32g
  • Whipped heavy cream 35% fat 450g
  • Total 903.5g

Hazelnut Whipped Cream

Hydrate the gelatin with water. Heat up the cream to a boil. Melt the cocoa butter and pour it on top of the praliné. Add the gelatin into the hot cream and pour gradually into the praliné mixture forming a good emulsion. Add the cold cream mixing with hand blender. Reserve minimum 8 hours into the refrigerator. Then whip until consistency to be pipe forming a pinecone effect surface. Freeze.

Milk & Dark Chocolate Spray

  • Sinfonia milk chocolate 250g
  • Sinfonia dark chocolate 50g
  • Cocoa butter 200g
  • Total 500g

Milk & Dark Chocolate Spray

Melt all together at 48ºC. Fill the the spray gun and vaporize all over the cake. 

Let crystallize perfectly before decorating.

Assembly, layout and finishing

Sparkle some caramel crunchy rice and whole hazelnut on top and sublimate the look with Dobla chocolate decorations as the Lace mushroom, Lace pinecone, Acorn and Pine twig.

Enjoy this exciting recipe.

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