Hazelnut Piedmont Praliné Lenôtre with Mango Lemon Jelly

1 8-inch cake

Source: Pastry Chef Antonio Bachour of The St. Regis Bal Harbour Resort — Bal Harbour, FL

    • Glass tuille (to assemble and serve)
    • Chocolate garnish (to assemble and serve)
Hazelnut Streusel:
    • 110 g. hazelnuts
    • 90 g. flour
    • 90 g. brown sugar
    • 100 g. butter
1. Mix the hazelnuts, flour, brown sugar and butter in the Hobart mixer with paddle attachment until it crumbles. Bake 12 minutes at 350°F
Crispy Hazelnut Streusel:
    • 100 g. Cacao Barry Ghana Origine milk chocolate
    • 190 g. Cacao Barry Hazelnut Piedmont Praliné Lenôtre
    • 50 g. toasted hazelnuts, chopped
    • 100 g. hazelnut streusel
    • 1 g. sea salt
1. Melt the chocolate and mix with praline paste. Fold in the hazelnuts and streusel. Roll out and freeze.
Extra-Bitter Guayaquil Dacquoise:
    • 40 g. cake flour
    • 115 g. almond flour
    • 135 g. confectioner’s sugar
    • 7 g. PreGel Albumissimo
    • 70 g. sugar
    • 190 g. egg whites
    • 100 g. extra-bitter Guayaquil couverture
1. Sieve the cake flour with the almond flour and confectioner’s sugar. Combine the PreGel Albumissimo with the sugar. Whip the egg whites on medium speed, adding the sugar mixture quickly in order to get a smooth textured meringue. Crush the chocolate into pieces with a rolling pin. Fold the sieved powders in the meringue followed by the crushed chocolate. Spread on trays and bake 375°F for about 11 minutes. Cool and reserve.
Mango Lemon Jelly:
    • 50 g. water
    • 100 g. The Perfect Purée Mango,  thawed
    • 10 g. lemon juice
    • 30 g. sugar
    • 250 g. mango dice
    • 6 g. gelatin sheet, bloomed
    • zest of 2 lemons
1. In a sauce pan, combine the water, puree, lemon juice, sugar, mango dice, and lemon zest, and bring to a simmer. Add the gelatin last. Cool until thick, then pour into molds. Refrigerate until needed.
Gianduja Mousse:
    • 375 g. gianduja
    • 220 g. heavy cream, warmed to 35 ° C
    • 60 g. Cacao BarryHazelnut Piedmont “Praliné Lenôtre
    • 6 g. gelatin sheets, bloomed
    • 375 g. whipped cream
1. Melt the gianduja; fold in the cream and hazelnut paste. Emulsify with a whisk and mix with the gelatin. Fold with the whipped cream
Milk Chocolate Glaze:
    • 250 g. milk
    • 80 g. glucose
    • 8 g. gold gelatin sheets, bloomed
    • 600 g. Lactèe Supèrieure Milk Couverture
1. Boil the milk with the glucose. Add the gelatin and pour over the milk chocolate. Cool and reserve.
To Assemble and Serve:
Line an 8-inch ring mold with an acetate sheet. Begin building the cake upside down by piping a layer of Gianduja Mousse in mold. Place the Mango Lemon Jelly in the center of the ring and pipe a second thin layer of mousse. Place the Crispy Hazelnut Streusel in the center of the ring. Top with a thin layer of mousse. Place the Extra-Bitter Guayaquil Dacquoise in the center. Spread a small amount of mousse on top of the Cake to make the next layer stick. Freeze until set. Coat the cake with the Milk Chocolate Glaze. Garnish with the glass tuille and chocolate garnish.