|
Try the Chef Karim Bourgi master class cake featured on Top Billing for yourself
Did you enjoy seeing Chef Karim Bourgi and his incredible creations on the show? Try his amazing hazelnut caramel cake for yourself!
SOFT HAZELNUT CAKE- CARAMEL MILK CHOCOLATE GANACHE- CARAMELIZED HAZELNUT- MILK CHOCOLATE COATING
SOFT HAZELNUT CAKE
230 G Hazelnut powder
180 G Almond powder
290 G Icing sugar
50 G Potato starch
50 G Egg yolks
50 G Honey
200 G Egg whites 1
220 G Egg whites 2
160 G Sugar for meringue
300 G Brown butter
In the cutter with the robot coupe mix the almond powder, hazelnut powder, icing sugar, starch, egg yolks, honey and the 100g egg whites. Whip the egg whites 220g and sugar into meringue, parallel incorporate the brown butter into the first preparation then add the whipped meringue delicately. Pipe the cake mass into the cake mold and bake at 160ºC for 20 minutes.
CARAMEL MILK CHOCOLATE GANACHE
220 G Fine Sugar
120 G Glucose syrup
240 G Single cream 35%
240 G Milk chocolate 33%
40 G Cocoa butter
60 G Invert sugar
120 G Salted butter
2 G Sea salt
Heat the single cream with the glucose syrup and the invert sugar. Make a dry caramel with the fine sugar and deglaze with the hot cream. Gradually pour the boiling hot mixture over the melted chocolate and cocoa butter. Mix from the center with a spatula to create a shiny and elastic core. This texture should be maintained throughout. As soon as the ganache cools to about 35/40°C, add the diced butter and mix to finish. Garnish the macaroons. Leave to crystallize 24 to 36 hours at 17°C and 60% hygrometry.
CARAMELIZED HAZELNUT
375 G roasted hazelnut
250 G Sugar
80 G Water
1 G Vanilla beans
2 G Sea salt
Process as old school praline and let it cool down. Crushed and use to garnish the cake.
MILK CHOCOLATE COATING
700 G Jivara 40%
150 G Hazelnut paste 100%
50 G Grape seed oil
126 G Chopped roasted almond
Melt the chocolate to 45ºC, add the hazelnut paste and the grape seed oil, add the pre-roasted crunched hazelnut, use at 35ºC
|
