Hazelnut cake

Ingredients

-115 g of confectioner sugar ;
-105 g of toasted hazelnuts powder (toast in the oven at 150 ° C for 15 min) ;
-115 g of clear ; -37 g of refined sugar;
-50 g of toasted and crushed hazelnuts (or nuts) ;

Preparing the hazelnut cake

Sieve together the icing sugar and the hazelnuts powder. Book. Beat the light in the snow, narrowly incorporated the refined sugar. As soon as it is firm, add the sieved hazelnut mix. Place this dough in a confectioner bag with plain beak and spread in a square shape, about 16 cm x 16 cm, lined with butter paper. Sprinkle the mashed hazelnuts and take the preheated oven at 170 ° C for 30 minutes. Let cool and book.

Praliné de hazelnuts beaten

Ingredients

-37 g of milk chocolate ;
-15 g of normal or cocoa butter ;
-75 g of praline (sugar caramel with nuts or nuts) ;
-75 g pure hazelnuts ;
-75 g crepe crepe crepe crap or similar (vanilla tubes, without cover) ;

Preparing the praline

Melt the chocolate in a shower with the butter. Also, mix praline and hazelnuts. Join the two preparations and add the biscuits, stirring with a spatula. Pour all over the hazelnut cake already cold, still in the shape, smooth with a spatula and take the refrigerator to cool.

Ganache

Ingredients

-115 g of liquid fresh milk cream ;
-125 g of milk chocolate ;

Preparing Ganache

Heat the cream in a pan. Then stroke it hot on the chocolate and mix everything with a fouet, starting from the center to the edges. Let cool at room temperature (about 2 hours). Ganache needs to be almost liquid.

chantilly

Ingredients

-150 g of sour cream ;
-105 g of milk chocolate ;

Preparing Chantilly

Heat the cream. Spill it over chocolate and mix with fouet, with center movements to the edges. Cover with plastic film and leave one night in the refrigerator. The next day, beat as whipped cream.

Chocolate bars

Ingredients

-100 g of milk chocolate ;
-Acetate sheet for culinary use ;
-Culinary use thermometer ;

Preparing chocolate bars

Heat the chocolate in a water bath up to 40-45 ° C. Put the platter with the chocolate in a cold water basin, to lower the temperature up to 25 ° C. Then rekindle chocolate in water bath, up to 30 ° C. Put it on a baking sheet with a acetate sheet. On top of the chocolate, put a second sheet and cover with another baking dish to get smooth. Refrigerate for 1 hour. Cut 30 rectangles of 2.5 cm x 8 cm - Use the hot cutter (heated on fire or hot water).

Assembly.

Cut the square with the cake and the praline in 10 rectangles of 2.5 cm x 8 cm. About each rectangle, with the help of a confectioner bag, place Ganache and Chantilly, as follows: a thin layer of ganache> a chocolate bar> a second layer of ganache> a second chocolate bar> three parts of CH Decorate with chocolate shavings.