Ferrero Rocher gateaux for Magalis birthday
From ahmed1 16 years ago
- 20 minutes to make
- Serves 12
Magali’s birthday is on the 13th of Februray .She had sent me this recipe 2 months ago and I thought it would be a nice present for here. I just changed in the size as you see and made several shapes of the gateaux using the delicious hazelnut daquoise. Read more The cake is really delicious and it will soon be on my menu in the pastry booth!! Enjoy! See less
Ingredients
- hazelnut daquoise: shopping list
- 150 g/ 6 egg whites shopping list
- 50 g/1/4 cup sugar shopping list
- 75 g/ 1/2 cup Fine grounded hazelnut shopping list
- 50 g/ 1/4cup Fine grounded almond shopping list
- 135 g/ 1cup+1tbsp powder sugar shopping list
- Pinch or cream of tartar shopping list
- Praline crunch: shopping list
- 150 g/1 cup hazelnut praline shopping list
- 90 g/ 3 oz milk chocolate shopping list
- 20 g/ 1 ¼ tbsp butter shopping list
- 60 g/ 4 tbsp Feuilletine or crushed corn flakes shopping list
- 50 g/ ¼ cup Peeled, toasted and chopped hazelnuts shopping list
- CREAMY chocolate MOUSSE shopping list
- 130 g/ ½ cup whipping cream shopping list
- 130 g/ ½ cup milk shopping list
- 25 g/ 1 ½ tbsp sugar shopping list
- 50 g/ 2 egg yolks shopping list
- 75 g/ 2 ½ 0z Chopped milk chocolate shopping list
- 100 g/ 3.5 oz dark chocolate 70% chopped shopping list
- milk chocolate Chantilly cream: shopping list
- 325 g/ 1 ¼ cupWhipped cream shopping list
- 120 g/ 4 oz milk chocolate shopping list
- 4 g unflavored gelatine shopping list
- Glaze: shopping list
- 113 g/ 1/3 cup whipped cream shopping list
- 187 g/ 6.6 oz milk chocolate finely chopped shopping list
- 60 g/2tbsp Clear glaze or clear honey shopping list
- 30 ml hot water shopping list
- 90 g Grounded and toasted almond shopping list
How to make it
- HAZELNUT DAQUOISE
- Beat the egg whites, add the sugar and cream or tartar, beat until firm and shinny. Sift the powder sugar and mix with the grounded hazelnuts and ground almonds. Add the dry ingredients and fold, place mixture into a pastry bag and form a 21 cm. circle. sift some powder sugar and bake for 20 min at 170 degrees. When it comes out cut it in half to have 2 daquoise circles or you can spread the mixture into a rectangular Baking sheet and use a cookie cutter as you see in the pictures.
- PRALINE CRUNCH
- In a bowl mix the praline , the melted milk chocolate, then the butter at room temperature, and then add the feuilletine.You can make a circle of the same size of the cake 21 cm. and put it in the fridge, and then put it over the dacquoise, or just put a layer over the daquoise after it is out of the oven and cooled.
- CREAMY CHOCOLATE MOUSSE
- In a heavy saucepan, put the cream, and sugar. In a bowl, whip the egg yolks and sugar till they are white, add little by little the cream, return to the heat and cook between 82to 85 degrees and get an crème anglaise, now place it over the chocolate and put it in the food processor. Now put the mousse over the praline crunch. And then the second daquoise and finish with the Milk chocolate Chantilly Cream.
- MILK CHOCOLATE CHANTILLY CREAM
- Heat the cream, before it begins to boil take it and pour it over the chopped chocolate, and put it in the processor. Leave it to cool completely and if you can use it one day after you did it. Beat it and add the gelatine (dissolved in some water) Finish the cake with a layer of milk chocolate cream.
- And finally a layer of the glaze.
- GLAZE
- Heat the cream, pour over the chocolate, mix perfectly, add the transparent glace and mix. Add the hot water. Mix, it has to be at 45degrees add the almonds and glaze the cake
making daquoise
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praline crunch layer
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creamy choc. mousse
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cuttinh dacquoise
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making layers
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chocolate pattern for decoration
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The Rating
Reviewed by 15 people-
P.S Happy Birthday Magali nice to be sweet sixteen.
trigger
in loved it
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HI I just came back to see my cake, ha ha
magali777
in Mexico loved it
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Hi I just came back to see my cake again!!!
magali777
in Mexico loved it
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