🍮 Hazelnut Coffee Cake
Calculated for 2 molds, length of mold - 18 cm, width - 5 cm, height - 6 cm
🍯 Praline paste (50%):
200 g sugar (7 oz)
60 ml water (2 fl.oz)
100 g almonds (3.6 oz)
100 gr. hazelnuts (3.6 oz)
salt
Make praline:
✅Pour the water and sugar into a saucepan and, without stirring, bring to a dark brown color.
✅Warm the nuts in the oven for 5 minutes at 340F.
✅Turn the hot nuts into the hot caramel, place the mass on a parchment-lined baking tray. Flatten out, salt and leave to cool.
✅Rinse the cooled mixture into a paste.
🌰 Nutella muffin:
100 g butter (3.6 oz, 82% fat content)
30 g praline paste (1 oz, 50%)
120 gr powdered sugar (4.3 oz)
120 gr. eggs (2,5 pcs.)
150 g flour (1/3 lb)
6 g of baking powder (0.2 oz)
50 gr hazelnuts (1.7 oz, roasted, crushed)
Make Muffin:
🔥Turn on the oven to 335F.
✅Put melted butter and praline paste into a bowl and whisk with the paddle attachment.
✅Add the powdered sugar and whisk.
✅Warm the eggs in the microwave for 10-15 seconds, add to the creamy sugar mixture and mix until smooth.
✅ Add the flour and baking powder and stir.
✅Crush the roasted hazelnuts into small pieces and add to the mixture. Place the dough in a piping bag without the nozzle.
✅Prepare the muffin tins and fill them with the dough - 10 oz per tin.
✅Bake in an oven preheated to 335F for 30-35 minutes.
✅Take the muffins out of the oven and cool.
🍯 Soaking Syrup:
100 ml water (3.3 fl.oz)
60 g sugar (2.1 oz)
20 ml black rum (0.6 fl.oz)
🍶Make syrup:
✅Place water, sugar, and black rum in a saucepan, bring to a boil and remove from heat.
☕️ Coffee ganache:
170 ml cream (5.7 fl.oz, at least 30% fat)
20 g coffee (0.7 oz, beans)
280 g milk chocolate (10 oz)
30 g butter (1 oz, 82% fat)
Make ganache:
✅Combine the cream with the coffee beans and heat until steaming.
✅Crush the cream and coffee beans with an immersion blender, strain the coffee creamer through a sieve.
✅Whisk the coffee creamer and bring it to 5.7 fl.oz with the pure cream.
✅ Add the milk chocolate to the cream and warm the mixture.
✅Crush the cream and chocolate with an immersion blender. Add the butter cubes and beat again with a blender until smooth.
✅Transfer the ganache into a piping bag and leave in the fridge for a few hours.
🍪Fill the cupcakes with the ganache and send them to the fridge for a few hours.
🍪 Streusel:
50 g butter (1.7 oz, 82% fat content)
30 g sugar (1 oz)
60 g flour (2.1 oz)
20 g praline paste (0.7 oz, 50%)
Prepare the streusel:
✅Mix flour and sugar, add cubes of butter and praline paste.
✅Place small pieces of dough of equal size on parchment. Place in freezer for 20-30 minutes.
✅Send the cooled streusel to bake in a preheated 340F oven for 15 minutes. Take out of the oven.
🍪 Crispy layer:
140 grams of streusel (5 oz)
40 g milk chocolate (1.4 oz)
30g butter (1 oz, 82% fat)
50 g hazelnut paste (1.8 oz)
50 gr praline paste (1.8 oz)
10 gr specialty (0.4 oz)
Prepare the crispy layer:
✅Combine the praline paste with the butter, milk chocolate and hazelnut paste.
✅Send the mixture to the microwave to melt the chocolate and butter. Stir to combine.
✅ Break into pieces and add warm streusel to the mixture, mix. Add the filétin, stir to combine.
✅ Place the crispy layer on parchment and send to the freezer for half an hour.
🍫 Chocolate coating:
600 g of milk chocolate (1 +1/3 lb)
60 g grape seed oil (2.1 oz, you can substitute with refined sunflower oil)
30 gr almonds (1 oz, roasted crushed)
30 gr hazelnuts (1 oz, crushed roasted)
Let's make the coating:
✅Heat the chocolate until pourable, add the vegetable oil and the crushed nuts. Stir to combine. Assemble the muffin.
Негізгі бет Тәжірибелік нұсқаулар және стиль Hazelnut Coffee Cake by Liza Glinskaya 🍮
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