Cakes, Desserts/Desserts and Treats, Dolci/ Desserts, Cakes & Treats
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Hazelnut chocolate domes

Glazes, glazes, glazes.
Chocolate glazes, cocoa glazes, fruit glazes, but all with a common feature:
they must be very shiny … like a mirror.
A simple dessert, as I wanted the focus on a perfect, super shiny glaze.
A melt-in-your-mouth hazelnuts bavarian cream combined with cocoa glaze
I am quite pleased with the results,  and the dome does look pretty!
And it tastes good too, as usual, of hazelnuts and chocolate.

Hazelnut chocolate domes

Hazelnut chocolate domes - serves 8
  1. - Hazelnuts paste cookies -
  2. ½ cup (115 gr.) cold unsalted butter, diced
  3. 1 cup + 2 tbs (140 gr.) icing sugar
  4. 2 tbs (30 gr.) hazelnut paste
  5. a generous tbs (10 gr.) cocoa powder
  6. 1 cup – 1 tbs (70 gr.) hazelnut meal
  7. 2 cups (230 gr.) cake flour
  8. 1 medium whole egg
  9. - Creme anglaise -
  10. 1 cup + 3 tsp (235 gr.) whole fat milk
  11. 7 medium egg yolks (118 gr. )
  12. 6 tbs + 4 tsp (105 gr.) superfine granulated sugar
  13. - Hazelnuts bavarian cream -
  14. 11.5 oz (325 gr.) creme anglaise
  15. 2 tbs (33 gr.) hazelnuts paste
  16. 3 + ½ (6,3 gr.) gelatin sheets
  17. ¾ cup + 4 tsp (210 gr.) whipping cream
  18. - Chocolate mirror glaze -
  19. 2/3 cup + 1/8 cup (175 gr.) water
  20. 2/3 cup (150 gr.) heavy cream
  21. 1 cup + 1 tbs + 2 tsp (225 gr.) superfine granulated sugar
  22. 1 cup – 3 tbs (75 gr. ) cocoa powder
  23. 4 (8 gr.) gelatin sheets
  24. - To garnish -
  25. chopped hazelnuts
  26. hazelnuts
  1. - Hazelnuts paste cookies -
  2. In the bowl of a food processor add flour, butter and hazelnut meal and process to get a sandy mixture.
  3. Add egg, sifted icing sugar hazelnut paste and process a little.
  4. Add cocoa powder and knead with your hands to get a dough.
  5. Shape into a ball, wrap in clingfilm and refrigerate for a couple of hours.
  6. Roll out the dough 3 mm.thick and with a round 3 - 3.5 inches ( 8cm.) cookie cutter, cut cookies
  7. and refrigerate for 1 hour.
  8. Heat Fan oven to 325 F (170°) and bake for 13 minutes.
  9. Cool on a wire rack.
  10. - Creme anglaise -
  11. In a small saucepan heat the milk just to the boiling point..
  12. In a mixing bowl stir together the sugar and yolks until well blended.
  13. Remove from heat, pour the milk into the yolk mixture and sift the batter.
  14. Pour this mixture into a medium sized saucepan and, over medium heat, gently heat the mixture to just below the boiling point 175 F - 80 °C.
  15. Do not overccok, or the eggs will curdle.
  16. Pour the cream into a cold bowl and cover with plastic wrap.
  17. - Hazelnuts bavarian cream -
  18. Soak gelatin sheets in cold water.
  19. Weigh the required amount of cream, add hazelnuts cream and mix to combine.
  20. Wring gently gelatin sheets to remove excess water, then add to the warm liquid and stir to melt.
  21. When custard reaches 77 F - 25°C whip the heavy cream to soft peaks and using a rubber spatula, scrape 1/3 of the whipped cream into the mixture to loosen, the add the rest of the whipped cream and gently mix to combine.
  22. Pour the mixture into the silicone half spheres molds, 3 inches (7cm.) in diameter, smooth with a palette knife.
  23. Freeze.
  24. - Chocolate mirror glaze -
  25. Bring the sugar, water, cocoa powder, and heavy cream to a boil while stirring constantly.
  26. The mixture has to reach 217.5 F - 103°C, otherwise the glaze will be sandy in your mouth.
  27. Remove from the heat and let cool.
  28. Soak gelatin sheets in cold water.
  29. When the glaze reaches 158 F - 70°C, wring gently gelatin sheets to remove excess water, then add to the warm liquid and stir to melt.
  30. Pass the mixture through a fine-mesh sieve.
  31. Use the glaze to 104 F - 40°C.
  32. - To assemble -
  33. Place the cookie on a small serving plate.
  34. Remove from the molds the frozen bavarian creams and glaze.
  35. Spread some drops of glaze on the cookie, lay the glazed domes and garnish with chopped hazelnuts and hazelnuts.
  36. Refrigerate for 6-8 hours before serving.
  1. If you do not use the glaze immediately, pour it into a jar and cover the surface with plastic wrap.
  2. Warm the chocolate glaze before using.
  3. You can freeze.
  4. You will have leftovers of Hazelnuts paste can shape more cookies for morning coffee or you can halve the recipe.
Hazelnut chocolate domes



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