By Wei Loon Tan
Ingredients
Hazelnut pound cake
- Whole hazelnut without skin 360
- Brown sugar 300
- Egg white 99
- Egg yolk 120
- Icing sugar 126
- Candia Professional Signature Gourmet Butter (caramelise) 345
- Salt 1.2
- Cake flour 171
- Baking powder 13
- Egg white 405
- Brown sugar 60
- Vanilla bean 1pcs
Citrus Caramel
- Candia Professional Signature Whipping Cream 35% 400
- Sugar 260
- Glucose 100
- Yuzu Puree 85
- Cocoa Butter 25
- Mandarine puree 100
Caramelise mix nut
- Citrus caramel 180
- Toasted pecan nut 120
Hazelnut Crisp
- Hazelnut praline 52
- Hazelnut pure paste 52
- Milk choc 35
- Feulletine 90
Hazelnut Pound Cake
1. Blend whole hazelnut, brown sugar, egg white, egg yolk, icing sugar, clarified butter, vanilla bean and salt together.
2. Make a meringue with the 2nd part of egg white and brown sugar, till firm peak, then fold into the hazelnut base mixture.
3. Last, fold in the cake flour and baking powder, spread to 1cm thickness.
4. Bake with 170’C for around 16 -20 minutes.
Citrus Caramel
1. Cook sugar and glucose to caramel stage.
2. Deglace with warm cream and follow by purees.
3. Continue cook to 106’C then add in the cocoa butter.
4. Cool down to 50’C then blend to emulsify.
Caramelise mix nut
1. Mix Caramel with chopped toasted nuts.
Hazelnut Crisp
Melt the milk chocolate then mix in the praline and hazelnut paste.
Fold over the feuilletine and spread to around 4 mm then cut with cutters.
