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AZÉLIA ROCK - CHOCOLATE HAZELNUT COATED SHORTCAKES
 

CHOCOLATE HAZELNUT COATED SHORTCAKES

An original recipe by L'École Valrhona
Yield: Makes 6 plated desserts
Difficulty: Medium
 

INGREDIENTS

AZÉLIA 35% WHIPPED GANACHE:
110g whipping cream 35%
10g glucose syrup
10g invert sugar or honey
165g Azélia 35% Chocolate
295g whipping cream 35%

SOFT HAZELNUT SPONGE:
160g egg yolks
110g sugar
105g plain flour
125g finely gorund hazelnuts
70g unsalted butter
190g egg whites
70g sugar

CRUNCHY AZÉLIA 35% AND HAZELNUT COATING:
400g Azélia 35% Chocolate
60g grape seed oil
60g caramelized hazelnuts

COCOA NIBS & NOUGATINE DECORATION:
75g sugar
1.5g pectin NH
65g unsalted butter
25g glucose syrup
5g water
85g cocoa nibs

 

INSTRUCTIONS

 
AZÉLIA 35% WHIPPED GANACHE:
  • Slowly pour the mix (cream, invert sugar and glucose) onto the melted Azélia 35% Chocolate.
  • Mix in the centre to form a shiny, elastic texture – this is a sign that you are starting to make an emulsion.
  • Maintain this texture throughout the mixing process.
  • Continue, adding the liquid little by little.
  • Start mixing by hand, then using a hand blender. Set aside.
  • Mix the ganache with the cold whipping cream.
  • Leave to set in the refrigerator for at least 2 or 3 hours before whisking.
  • The texture must be firm enough for the mousse to be used in a piping bag.
 
SOFT HAZELNUT SPONGE:
  • Whisk the egg yolks. Add the sugar. Whisk by hand or in a food processor until the mix whitens and doubles in volume, creating a thick and smooth cream which flows in ribbons and falls back to the mixture leaving folds when you raise the whisk.
  • In the meantime, melt the butter and set aside.
  • Sift together the flour and finely ground hazelnuts.
  • Beat the egg whites until they form soft peaks, while slowly adding the sugar.
  • Mix part of the beaten egg white with the yolks and sugar.
  • Add the sifted flour and powdered hazelnut to the mix, then the remaining egg whites.
  • Finally, add the melted butter.
  • Bake at 356°F (180°C) on a tray with a stainless steel frame for 25 minutes.
  • Cool, then use a plain round 6cm cutter to cut the sponge into discs. Store in the refrigerator.
 
CRUNCHY AZÉLIA 35% AND HAZELNUT COATING:
  • Melt the Azélia 35% Chocolate and add the other ingredients to it.
  • Soak the soft hazelnut sponge discs (made in the previous step) in this mix.
  • Leave to set on a rack and store in the refrigerator.
 
COCOA NIBS & NOUGATINE DECORATION:
  • Thoroughly mix the pectin NH and sugar.
  • Heat the water, glucose and butter together.
  • When the mixture reaches 113°F (45°C), add the pectin and sugar mix.
  • Bring to the boil then add the cocoa nibs.
  • Spread thinly and evenly between 2 sheets of baking paper.
  • Set the oven to 356°F (180°C) to bake until the nougatine turns a amber caramel color.
  • Take out of the oven, cut into 4cm diameter discs.
  • Leave to cool on a rack.
 
ASSEMBLY:
  • On each hazelnut coated sponge disc, pipe the Azélia 35% whipped ganache using a fluted nozzle.
  • Place a cocoa nibs nougatine decoration on each dessert, along with hazelnut slivers.
  • Place a dessert on each plate.