- 300 g skinned hazelnuts
- 100 g water
- 100 g caster sugar
- 30 g inverted sugar
- 500 g unsalted butter
- 300 g dark chocolate (Valrhona Guanaja 70%)
- 600 g powdered sugar
- 300 g almond powder
- 200 g pastry flour
- 540 g egg whites
- 50 g of honey
- 5 g fine salt
- 70 g glucose syrup
- 220 g caster sugar
- 390 g heavy cream 35.1% fat (Elle & Vire)
- 3 g sea salt flakes (Maldon)
- 210 g hazelnut paste
- 17 g gelatin mass
- 1000 g dark chocolate (Valrhona Guanaja 70%)
- 200 g grapeseed oil
- For approximately 8 to 12 mins, toast the hazelnuts on a parchment-lined sheet pan at 160°C until lightly golden and hot.
- Pour the sugar and inverted sugar into a heavy saucepan filled with water.
- Once the mixture boils, pour the hot syrup over the toasted hazelnuts. Leave it to rest for 30 minutes.
- Strain the excess syrup off the hazelnuts, then place them on a baking tray.
- For approximately 7 to 10 minutes, bake in a 160°C oven until golden color.
- Place the butter in a large saucepan over medium-high heat and let it simmer.
- Cook until the butter’s color becomes nutty brown, then remove from the heat. Strain through cheesecloth and set aside.
- Melt the browned butter and chocolate over a double boiler to 49°C. Maintain this temperature.
- In a bowl pour the powdered sugar, almond powder, and flour, and mix them well with a whisk.
- Stir the egg whites and inverted sugar with a spatula in four increments, homogenizing well after each addition.
- Add salt, the browned butter with the chocolate and blend very well.
- Refrigerate at least for 4 hours, preferably overnight, to ensure the cakes reach their full volume.
- Using a pastry bag fitted with a large plain tip, pipe the batter into a silicone oval savarin mold.
- Bake at 175°C until the cakes bounce back when lightly pressed in the center for approximately 12 to 15 minutes.
- In a nonreactive saucepan, bring the glucose syrup to a boil.
- Add the sugar gradually and stir until it reaches an amber caramel.
- While the sugar cooks, boil the cream with the sea salt.
- Deglaze the caramel with the boiling cream.
- Cook until the mixture reaches 223°F /106°C on a candy thermometer. Remove from heat.
- Add the hazelnut paste and gelatin mass and stir with an immersion blender until smooth without aerating the mixture. Cool completely at room temperature.
- Caramel may be stored for several weeks under refrigeration. Stir before using.
- Combine the chocolate and grapeseed oil.
- Melt in the microwave or a bain-marie over simmering water to 40°C and 45°C.
- Remove from the heat. Use this glaze when it is between 30°C and 35°C.