Gold & Coffee Gateaux with a Hazelnut Dacquoise
- Level:
-
Medium
Coffee Whipped Ganache
Ingredients: Coffee Whipped Ganache
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40 gwhipped cream
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20 gmilk
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32 gcream
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2 gGelatin
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5 gcoffee
Preparation: Coffee Whipped Ganache
- Bloom the gelatin in cold water and keep aside.
- Warm milk + cream & coffee, add the gelatin, whisk until dissolved and add the white chocolate.
- Switch off the gas.
- Whip the cream until soft peaks and fold in to the ganache mixture and set it in a mould.
Vanilla caramel
Ingredients: Vanilla caramel
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106 gsugar
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106 gcream
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vanilla
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84 gbutter
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1Gelatine sheet
Preparation: Vanilla caramel
- Melt sugar on a pan till golden brown.
- Add butter in parts.
- Add vanilla to the cream, warm it and pour it in the sugar mixture.
- Lastly add the gelatine.
Caramelised white chocolate
Ingredients: Caramelised white chocolate
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6 gGelatin
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141 gmilk
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128 gEgg yolk
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27 gsugar
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38 gwhipped cream
Preparation: Caramelised white chocolate
- Add half the sugar in the milk, and the other half in the yolks.
- Warm the milk, once warm temper yolks.
- Cook till 82deg C, once done pour on the chocolate.
- Bloom the gelatine, melt it and mix with the chocolate mixture.
- Fold in the whipped cream to the rest of the mixture.
Hazelnut cake
Ingredients: Hazelnut cake
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65 ghazelnut flour
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35 galmond flour
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100 gegg white
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100 gicing sugar
Preparation: Hazelnut cake
- Mix hazelnut flour, almond flour and icing sugar together.
- Beat the egg whites with 1tablespoon sugar, till fluffy.
- Fold the flour mixture to the egg white’s mixture in parts.
- Place a ring mould on a tray.
- Bake at 160/170deg C for 20-25mins.
Mirror Glaze
Ingredients: Mirror Glaze
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200 gglucose
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200 gcaster sugar
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120 gWater
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6gelatin sheet
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200 gcondensed milk
Preparation: Mirror Glaze
- In a saucepan, take glucose, sugar, water and let it combine.
- Then add condensed milk and melted white chocolate and mix properly.
- Bloom the gelatin and melt it in a bowl, then add it to the mixture and let everything mix properly.
- Lastly add a little brown and white colour to get the desired shade.
Assembly
- Take a silicon mould of your choice,
- Pour a layer of caramelised white chocolate mousse.
- Take a mould one size smaller than the main mould and set a layer of coffee whipped ganache in that.
- After it sets, pour a layer of vanilla caramel in the same mould and let it set.
- After setting take out the coffee whipped ganache and vanilla caramel from the mould and place it in the original mould in the centre on the mousse.
- Pour a layer of mousse again on top of it. And place the Hazelnut cake sponge over the mousse.
- Now level it properly and let it set overnight.
- Now de-mould it and glaze it with a mirror glaze.
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